Our story
Enjoyment. Beyond Sugar.
Zùsto is the world's first sugar without sugar: a patented Belgian blend of prebiotic, plant-based fibre that sweetens, bakes and behaves exactly like the sugar you have always used.
Same taste. Same texture. Same golden crust. You replace sugar one for one by weight and change nothing else about the recipe you have been making for forty years.
- 1:1
- Swap by weight
- 98
- kcal per 100 g
- 22
- Glycemic index
- 70%
- Prebiotic fibre
Identical to regular sugar, with no lingering aftertaste.
Replace sugar by weight. Existing recipes stay untouched.
98 kcal per 100 g, against 400 kcal for traditional sugar.
Limitless applications
What the blend does
- Fibre-based sugar substitute · almost 70% prebiotic fibre
- Plant-based ingredients from chicory and corn, vegan friendly
- Identical taste, texture and sweetness to regular sugar
- Glycemic index of 22, against 65 for traditional sugar
- Only 98 kcal per 100 g
- 1:1 substitute based on weight
- GMO-free, gluten-free, no allergens, no lactose, no aspartame
- Keto friendly, 0 net carb, tooth friendly
For home bakers
Every baker's dream
No complex calculations, no modifications to the recipe. Zùsto gives you the same sweetening power and the same volume as sugar, so the cake you have always baked comes out of the oven exactly as you remember it.
It caramelises, it browns, it whips into a fuller and more stable cream, and it makes jam taste more of fruit, not less. Bake together with your children, or simply let them enjoy the result.
For people with diabetes
Re-enjoy your sweet snacks
Living with diabetes does not mean the food you love has to leave your kitchen. With a glycemic index of 22 and no digestible carbohydrates, Zùsto lets sweet dishes return as part of a well-balanced diet.
The fibres from chicory and corn help stabilise the blood sugar level and lower calorie intake, and Zùsto is supported by several diabetes associations. There is no aspartame in it, in any form.
For professionals
Taste is king, health is queen
Reformulating a recipe is normally a cycle of trial and error: viscosity, mouthfeel, humectancy, shelf life, browning, digestive tolerance. Zùsto's blend was balanced to remove that cycle · replace the sugar one for one and the application behaves.
It is used every day by industrial, professional and artisan kitchens across pastry, chocolate, drinks, spreads and ice cream. Zùsto bakes and colours at a slightly lower temperature than sugar, so the Maillard reaction arrives sooner and production runs more efficiently.
Zùsto, a sugar substitute made in Belgium with plant-based fibres, has the sweetness and mouthfeel of the real thing and can stand in for sugar in the gamut of applications.
Nancy Kruse · President of The Kruse Company
The name
Where Zùsto comes from
Taste experience is the whole point of the product, so the name came from Latin (gustus) and Esperanto (gusto) · a word associated with enthusiasm and satisfaction.
Because sweet is our trademark we swapped the g for a z, from the Dutch zoet, and added an accent to the u. Five letters, two syllables. A name with a history and a future.
Questions