Rethink the sugar. Keep the pleasure.

A great ice cream should still be a great ice cream. The same goes for chocolate, jam or a soft drink. Slow Sugar™ begins with a demanding idea: rethink the role sugar plays in familiar foods, through the scientific perspective of blood-glucose response, without compromising the reasons people love them.

Sugar does much more than make things sweet. It affects structure, texture, body and the way a product behaves. Our ambition spans ice cream, chocolate, honey, jam and soft drinks. Each format presents a different problem to solve; none becomes a product simply because it appears on a list.

We are interested in genuinely excellent food, not a consolation prize labelled as an improvement. The promise must eventually be earned in the product itself.