For individuals managing diabetes, selecting foods that do not cause rapid blood sugar spikes is crucial. Low-glycaemic sugar substitutes offer a promising solution, providing the sweetness consumers crave without the blood glucose impact associated with traditional sugars.

Among the most effective and natural low-GI sugar substitutes are isomaltulose, stevia, and monk fruit extract. This article explores these three alternatives, their origins, benefits, and how they’re reshaping food and beverage products to meet health-conscious consumer needs.

1. Isomaltulose: A Steady Source of Sweetness and Energy

What is Isomaltulose?
Isomaltulose, known commercially as Palatinose™, is a carbohydrate derived from sugar beets¹. Unlike regular sugar, isomaltulose is digested slowly, offering a gentle, sustained release of glucose without causing sudden spikes in blood sugar.

Why Choose Isomaltulose for Diabetic-Friendly Products?
Isomaltulose has a low glycaemic index (GI) of 32, which means it delivers long-lasting energy without affecting blood sugar levels². This quality makes it especially valuable for people with diabetes who are seeking steady blood sugar control while still enjoying a mild, pleasant sweetness. The GI rating also makes it an