Welcome to Krisda! The sugar-free, all-natural ingredient brand.
KKrisda was created in 2004 by a small group of friends who felt strongly that it was time to make a real difference in the food industry. Simply put, it was time to give the world great tasting, all-natural sugar-free ingredients that can be used to make food taste sweeter and better naturally.
Krisda products are not genetically modified and are minimally processed. In fact, nature does most of the work for us. We just package it and make it pretty for you. And of course, our growing partners subscribe to ethical & fair labour practices.
We are developing a portfolio of Krisda sugar-free ingredients to make your food and beverages taste sweeter and better naturally. Whether your goals are to lose weight, enjoy an active lifestyle, maintain your blood sugar at certain level due to health concerns such as diabetes… or you just want to live a great & delicious life with overall health and nutritional balance, we invite you to enjoy Krisda.
Our premium sugar-free products contain natural ingredients like stevia, erythritol and inulin.
What’s In It?
Stevia is an attractive sugar alternative because it is a chemically stable food additives, has no calories, will not promote tooth decay and may help alleviate or prevent numerous health conditions that result from a high intake of refined sugars such as dental caries, gastrointestinal dysbiosis, elevated blood cholesterol levels, liver steatosis (also known as fatty liver, including non-alcoholic fatty liver disease / NAFLD), and diabetes or other metabolic diseases including insulin sensitivity.
Krisda stevia is sourced from the finest plantations around the world where the growing conditions are optimal for producing the best tasting stevia extract. Much like wine, the location the stevia plants are grown will greatly impact the flavour of the stevia.
Monk fruit grows on lush vines in the sub-tropical climate of Asian hillsides where growing conditions are ideal. The fruits are harvested, crushed and infused with hot water to release their natural sweetness.
Erythritol is rapidly absorbed by the small intestine and doesn’t lead to gastrointestinal side effects like other sugar alcohols. It’s extremely well tolerated, even by infants and sensitive people, at doses of up to 0.7 g of erythritol/kg body weight. In healthy adults, gastrointestinal tolerance ranges from 0.5 to 1.0 g erythritol/kg body weight/day.
Erythritol has a glycemic index of 0 and an insulemic index of 2 because it doesn’t affect blood concentrations of glucose or insulin, respectively. Therefore, erythritol is safe for people with diabetes, liver diseases, and other metabolic disorders. Erythritol may also help protect against cardiovascular damage caused by high blood glucose levels (for example, advanced glycation endproducts; AGEs) in diabetic and healthy patients.
Erythritol is naturally present in small amounts in various fruits (especially grape, peach, pear, watermelon and other melons), mushrooms, sea vegetables, algae, and fermented liquids (especially beer, cheese, miso, sake, soy sauce, and wine).
The erythritol used in Krisda natural sweetener is produced by a yeast organism that is found in nature. The yeast ferments or digests dextrose and other nutrients. In other words, dextrose is the food for the yeast – much like corn may be food for a cow that produces meat or milk. The dextrose used as the feedstock for the yeast is a simple sugar that is derived from the starch component of U.S.-grown corn. Although genetically enhanced corn and non-transgenic corn are grown in the U.S. today, erythritol is not made from corn or dextrose feedstock (just as milk is not made from cattle feed); it is made from the yeast organism. Erythritol is not genetically modified, and does not contain any genetically modified proteins.
By promoting probiotic health, inulin can positively impact human health because probiotics support immune defense, improve digestion, reduce the risk and severity of intestinal infections, abate food allergies, improve bowel regularity, and synthesize vitamins B2, B12, folate, and K2.
Inulin can help alleviate intestinal inflammation. Inulin is naturally abundant in artichokes, asparagus, bananas, chicory and dandelion roots, mushrooms, garlic and onions. Inulin is generally well tolerated, even by infants and the elderly. Research suggests daily doses of 5 to 10 g of dietary inulin can improve digestive health and intestinal flora profile.