Question 1

What is Zùsto?

Accepted Answer

Zùsto is a patented sugar substitute that replaces sugar 1:1. Dishes made with it keep the same mouthfeel, aromas and crunch, and the taste experience is comparable to sugar. It contains under 100 kcal per 100 g · four times less than sugar · with a low glycemic index and no digestible carbohydrates.

Question 2

Where does the name Zùsto come from?

Accepted Answer

Taste is everything to us, so we borrowed from Latin (gustus) and Esperanto (gusto), where the word stands for enthusiasm and satisfaction. Because sweet is our trademark, the g became a z, from the Dutch word for sweet, zoet, and the u picked up an accent along the way. Five letters, two syllables, easy to remember.

Question 3

How is it different from other sugar substitutes?

Accepted Answer

Most alternatives are built on one or two sweeteners, offer no nutritional contribution and cannot replace sugar one for one, so the recipe has to be rewritten. Zùsto brings prebiotic fibre and replaces sugar 1:1 while keeping the taste.

Question 4

What is Zùsto composed of?

Accepted Answer

A unique combination of prebiotic, plant-based fibres, among them polydextrose and fibres from chicory and corn, together with sweeteners (erythritol, isomalt and sucralose). 65% of the blend is prebiotic fibre, which is why it contains four to five times less erythritol than most sugar substitutes.

Question 5

What can I make with Zùsto?

Accepted Answer

Almost anything that calls for sugar. Cakes, biscuits, custards, jams, whipped cream or a spoonful in your coffee: wherever the recipe says sugar, Zùsto takes its place.

Question 6

Can I still use my old recipes?

Accepted Answer

Absolutely. Zùsto replaces sugar 1:1, so there is nothing to adjust. If your recipe calls for 100 g of sugar, use 100 g of Zùsto. Piece of cake.

Question 7

Whipped cream with Zùsto, is that a good idea?

Accepted Answer

An excellent one. Whipped with Zùsto instead of sugar, cream turns out fuller, firmer and holds its shape for longer.

Question 8

Will Zùsto mask the fruit in homemade jam?

Accepted Answer

Quite the opposite. Zùsto lifts both the taste and the scent of the fruit.

Question 9

I mixed Zùsto with melted butter and it went lumpy. What should I do?

Accepted Answer

Zùsto is high in fibre and does not mix well with melted butter. Combine it first with a dry ingredient such as flour, cornstarch or cocoa powder, or with eggs, and add the butter afterwards. Working with butter at room temperature and adding Zùsto spoonful by spoonful also works.

Question 10

Why has my Zùsto turned into a hard block?

Accepted Answer

Fibre attracts moisture, which is exactly what keeps your cakes soft for longer · but it also means Zùsto can set in a humid cupboard. Store it airtight in a cool, dry place. If a block has already formed, add 10 to 20% of its volume in water and warm it gently into a syrup you can bake with.

Question 11

I have diabetes. Can I use Zùsto?

Accepted Answer

Zùsto fits the diet of anyone avoiding products with added sugars, whether because of diabetes or to lose weight. Its glycemic index of 22 has a negligible impact on blood sugar level.

Question 12

Can my children use Zùsto as well?

Accepted Answer

Yes, from the age of one. Make sure they consume sufficient calories and that their main diet consists of a healthy variety of nutrients.

Question 13

Does Zùsto contain gluten?

Accepted Answer

No. Zùsto is completely gluten-free and suited to a gluten-free diet.

Question 14

Which fibres are in Zùsto?

Accepted Answer

A blend of dietary fibres: polydextrose, plus fibres from chicory and corn. Each one brings its own prebiotic effect, they are easy to digest, and they give your bakes the structure sugar used to give them.

Question 15

Does Zùsto contain erythritol?

Accepted Answer

A little. Around 65% of Zùsto is prebiotic fibre, not sweetener, and the blend is built to behave like sugar in the kitchen. Erythritol only adds a touch of extra sweetness, so Zùsto contains about four to five times less of it than most sugar substitutes.

Question 16

Is there a kosher version of Zùsto?

Accepted Answer

Yes, there is. Send us a message and we will tell you where to find it.

Question 17

How did the DelRey bakery start using Zùsto?

Accepted Answer

Bernard Proot of DelRey in Antwerp kept hearing the same question from his customers: did he have anything without added sugar? The options he tried fell short on taste and texture, so he started experimenting with Zùsto. The results convinced him completely.

Question 18

Why are pastry chefs so enthusiastic about Zùsto?

Accepted Answer

Because their recipes stay exactly as they are. Zùsto replaces sugar 1:1, so they can offer pastries with little or zero added sugar without giving up anything on taste or texture.

Question 19

Can home cooks use Zùsto too?

Accepted Answer

Of course. Zùsto is available to everyone, from hobby bakers to professionals. Use and store it as you would any other kitchen ingredient.

Question 20

Is shipping free?

Accepted Answer

Free from €65 in Belgium and the Netherlands, €70 in Germany, €90 in Luxembourg and €100 in France. Other destinations always carry a shipping cost.

FAQ

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