Why does MonsterSlush™ now also make sugar-free slush?
The answer is quite simple: because we want to offer something for every taste! But what makes our syrup special?
First of all, the sugar-free slush syrup, just like our normal syrups, is produced in Germany. The production is IFS certified, which means that we work to the highest hygiene and quality standards. This certification must be confirmed every year by an independent auditor.
Production without objectionable ingredients
Because we want to offer the best possible product, we have been working intensively on the subject of sugar and sugar substitutes. In the production of our syrup, we wanted to make sure that no questionable or little researched substances were used. We do not use any stevia at all in our sugar-free products and work exclusively with vegetable glycerine. By using this form of glycerine, we can ensure that no products of animal origin are contained in the sugar-free varieties. We also completely avoid the use of phosphoric acid, which is used in some sugar-free products.
Of course, we have also decided to use natural colouring agents for these varieties: cherry and flamingo are produced entirely without artificial colourings.
Less sugar - Less calories - Full flavour
The sugar content of our sugar-free slush is reduced to 0%. By comparison: One portion of ready-to-eat MonsterSlush™ has a sugar content of around 12.7%. This means that our classic varieties still have a comparably low sugar content.
The number of calories per 100ml of ready-to-eat slush is also significantly reduced in the sugar-free version: Only about 19 kcal make our sugar-free slush a low-calorie product. Nevertheless, the calorie content in the classic MonsterSlush™ is still comparatively low: 100 ml of ready-to-eat slush contains around 52 kcal.
With all the changes, however, one thing was particularly important to us: the uniquely delicious taste of MonsterSlush™! Our sugar-free products also taste the way they are supposed to – almost 100% like our sugar-containing varieties.