Australia is one of the top 5 sugar consuming countries in the world, according to WHO. Compared to WHO’s recommendation of 25 grams per day, Australians consume around 96 grams of sugar, which is almost four times the limit. Refined sugar added to processed food and beverages is one of the major causes of health issues such as weight gain, lethargy, diabetes, obesity and tooth decay. Consider switching to a healthier lifestyle with trusted alternatives such as Whole Earth.

Whole Earth is gaining popularity among Australians as a natural low-calorie alternative to sugar. Try the new Whole Earth Monk Fruit, which is Australia’s only organic sweetener with Monk Fruit, available at Woolworths and Coles. For a cup-for-cup baking sugar replacement, try Whole Earth Baker’s Secret, available at Coles.

Honey or coconut sugar are considered by some as a natural alternative to refined sugar. However, they contain a different form of sugar and still end up adding a lot of calories to your overall intake.

Instead, try the 100% natural Whole Earth Monk Fruit or Whole Earth Stevia to sweeten your food and beverages without the extra calories. Both products are made with organic ingredients and are keto and vegan friendly.

There’s also the new Whole Earth Baker’s Secret, which is a specialized cup-for-cup substitute for caster sugar. Whole Earth is the ultimate sugar replacement!

Stevia, or steviol glycosides as they are known scientifically, are a collection of naturally occurring sweeteners that are derived from the Stevia rebaudiana Bertoni plant, native to South America. The most commonly used steviol glycosides are stevioside and rebaudioside A, and they are 250 – 300 times sweeter than table sugar (sucrose), so only small amounts are needed to make foods and beverages sweet.

Yes. Its safety is supported by more than 150 studies conducted over four decades and confirmed by local (Food Standards Australia New Zealand) and numerous international bodies, including the European Food Safety Authority (EFSA), and the Food and Agriculture Organisation/World Health Organisation Joint Expert Committee on Food Additives (JECFA).

Stevia is derived from the leaves of the Stevia rebaudiana Bertoni plant. Steviol glycosides are extracted from the leaves with hot water, and the extract is passed through an adsorption resin to trap and concentrate the different kinds of steviol glycosides. The resin is washed with a solvent to release the glycosides, and the product is recrystallized into 95% pure (or higher) stevioside and rebaudioside A. These steviol glycosides are often blended with other nutritive or non-nutritive sweeteners in table top sweeteners, foods and beverages.

Stevia is used in carbonated soft drinks, fruit and vegetable juices, milk, puddings, gelatines (e.g., jelly), frozen desserts, yogurt, confectionery, chocolate and cocoa products, chewing gum and other foods and beverages. To identify stevia sweetened foods and beverages, look for “steviol glycosides” (or Sweetener 960) in the ingredient list.

People can enjoy products sweetened with stevia as part of a healthy balanced diet. However, it is important to keep in mind that children, particularly young children, need sufficient energy (and other nutrients) for growth and development. In addition, pregnant and breastfeeding women need to consume adequate energy (and other nutrients) to nourish their growing foetus or infant and should consult with a physician and/or Accredited Practicing / Registered dietitian about their nutritional needs and follow their recommendations.

Steviol glycosides are not directly absorbed through our digestive tract or broken down by any of our digestive enzymes, that’s why they don’t provide any kilojoules or carbohydrate. When they arrive in our large bowel (intestine), they are mostly broken down to steviol by bacteria which is then absorbed into our blood and excreted in our urine, and some is also excreted in our faeces.

Yes. People with diabetes are among the most frequent consumers of alternative sweeteners. Stevia can assist in managing calorie / kilojoule consumption, which is an issue for many people with diabetes, and it can also reduce the carbohydrate content of the diet which may assist with the management of blood glucose (sugar) levels. Equal range products can help provide people with diabetes with wider food choices and the pleasure of sweet taste while helping to reduce their effect on blood glucose (sugar) levels.
To find more information about stevia please visit the following websites:
• Food standards Australia and New Zealand:
http://www.foodstandards.gov.au/code/applications/Documents/FAR_A540_Steviol_glycosides.doc
• World Health Organisation:
http://apps.who.int/iris/bitstream/10665/44063/1/9789241660600_eng.pdf
• European Food Safety Authority:
http://www.efsa.europa.eu/en/efsajournal/pub/1537

Yes Whole Earth products are suitable for individuals following a gluten free lifestyle.

Monk Fruit, also known as lo han guo, is a small, round sub-tropical melon grown in Southeast Asia. According to legend, the fruit is named after Buddhist monks who first cultivated the fruit nearly 800 years ago.

Monk fruit extract is made by first juicing the monk fruit, then filtering out insoluble plant material, extracting out a high concentration of the main sweetening component, Mogroside V, and finally drying into a powder.

Monk Fruit extract is around 200 times sweeter than sugar, and that's why just 1% of it gives the majority of the sweetness in this product. To balance this high intensity sweetness, we combine this extract with organic Erythritol to create a delicious product that looks like and tastes as sweet as sugar. Use it spoon for spoon like sugar, for sweetness without all the calories!

Erythritol is a sugar alcohol (polyol) used as a sweetener in many reduced calorie foods. The erythritol in our products is obtained through the fermentation of glucose from non-GMO corn using yeast. It is similar to the erythritol that occurs naturally in fruits like pears, melons and grapes. Erythritol’s caloric value of zero calories per gram, low glycemic index, crystalline appearance, and high digestive tolerance distinguish it from some other sugar alcohols.