Nan-e Razavi Sugar-Free Biscuit

Approved polyols (such as isomalt) and high-intensity sweeteners replace sucrose. These ingredients undergo slow metabolic conversion without precipitating sharp postprandial insulin spikes, making them suitable for diabetic diet regimens.

No, the balanced blending of botanical polyols with premium flour maintains a natural cereal flavor profile, avoiding metallic or bitter off-notes commonly associated with poorly balanced synthetic sweeteners.

Labels disclose precise carbohydrate, polyol, and sucrose percentages. Mandatory statements (such as potential laxative effects from excessive polyol consumption) can be incorporated per destination-country regulations.

Wholesale regional procurement starts at 50 to 80 cartons. Periodic scheduled deliveries with fresh production dates are coordinated to maximize shelf-life availability in retail and healthcare points of sale.

Because polyols can exhibit hygroscopic tendencies, the packaging utilizes specialized metallized films with ultra-low Water Vapor Transmission Rates (WVTR), preventing ambient humidity from softening the biscuit.

No, the formulation is based on standard wheat flour. While formulated without sugar, it contains wheat gluten and is not suitable for celiac or gluten-sensitive consumers.

By replacing sucrose with low-energy polyols, sugars-derived calories are virtually zeroed, yielding an overall 20% to 30% reduction in total net metabolizable energy compared to conventional sweet biscuits.