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Ingredient Transparency

Every ingredient, explained

At RELEEESE, we believe in clean labels. You deserve to know exactly what you are eating, where it comes from, and why it is there. No hidden fillers. No vague natural flavourings. No unnecessary additives.

The Releeese Ingredients

Each ingredient below includes its natural source and glycaemic index where applicable, a plain-English description of its role, and links to its regulatory authorisation. RELEEESE uses a carefully selected range of naturally derived, lower glycaemic sugars and functional ingredients, each product is crafted with its own specific blend chosen for taste, texture, and glycaemic profile. Individual product labels show the exact ingredients used in each product.

Tagatose

Natural source: milk (lactose), fruit

GI 3Non-GMO

A naturally derived sugar that provides classic sweetness with 60–70% fewer calories than table sugar. With an extremely low glycaemic index of 3 — compared to 65 for sucrose and 100 for glucose — it has a minimal impact on blood glucose. It is also tooth-friendly, as it does not ferment dental plaque.

References

EFSA Scientific Opinion — Health claims for D-Tagatose (blood glucose response & tooth mineralisation):

EFSA Journal 2011 — Scientific Opinion on D-Tagatose health claims ↗

EU Authorised Health Claims Register:

EU Register of Authorised Nutrition & Health Claims — search ‘tagatose’ to verify ↗

UK Regulatory References:

FSA GB Novel Foods Register — search ‘tagatose’ to verify ↗UK Nutrition & Health Claims Register — search ‘tagatose’ to verify ↗

Isomaltulose

Natural source: sugar beet, honey, sugarcane

GI 32Non-GMO

Derived from sugar beet, isomaltulose has a low glycaemic index of 32 and is slowly and fully digested in the small intestine, supplying glucose and fructose gradually into the bloodstream. It is not readily fermented by oral bacteria, making it tooth-friendly. It carries authorised EU and UK health claims for blood glucose response and dental health.

References

EFSA Scientific Opinion — Health claims for Isomaltulose (blood glucose response & tooth mineralisation):

EFSA Journal 2011 — Scientific Opinion on Isomaltulose health claims ↗

EU Authorised Health Claims Register:

EU Register of Authorised Nutrition & Health Claims — search ‘isomaltulose’ to verify ↗

UK Regulatory References:

FSA GB Novel Foods Register — search ‘isomaltulose’ to verify ↗EU Union List of Novel Foods ↗UK Nutrition & Health Claims Register — search ‘isomaltulose’ to verify ↗

Trehalose

Natural source: mushrooms, plants, yeast

GI 38Non-GMO

A naturally occurring disaccharide found in mushrooms and certain plants. About half as sweet as table sugar with a glycaemic index of 38 — significantly lower than conventional sucrose. Trehalose contributes to the texture and mouthfeel of RELEEESE chocolate and is authorised as a novel food in Great Britain.

References

EU Novel Food authorisation — Commission Decision 2001/721/EC, authorising the placing on the market of trehalose as a novel food ingredient (pre-2021, retained in GB law):

Commission Decision 2001/721/EC — EUR-Lex ↗

EU Union List of Novel Foods ↗

FSA GB Novel Foods Register — search ‘trehalose’ to verify ↗

Galactose

Natural source: milk (lactose), fermented dairy, breast milk, fruit and vegetables

GI 20Non-GMO

A naturally occurring monosaccharide with a glycaemic index of 20 — 70% lower than conventional sucrose. Galactose is metabolised via the Leloir pathway, a distinct metabolic route from glucose, which is the scientific basis for its lower glycaemic response. It offers a gentle, clean sweetness and is a long-established food ingredient with no separate novel food authorisation required.

References

Naturally occurring sugar with a long history of consumption in the UK and EU prior to May 1997. Not classified as a novel food. No separate authorisation required.

FSA Novel Foods Guidance ↗

European Commission — Novel Food Regulation ↗

Mannose

Natural source: cranberries, apples, oranges, other fruits

Non-GMOVery Low GI

A naturally occurring simple sugar found in many fruits. The body absorbs mannose differently from glucose, resulting in a very low glycaemic impact. It provides mild sweetness and contributes to the balanced flavour profile of the RELEEESE blend. A long-established food ingredient with no separate novel food authorisation required.

References

Naturally occurring sugar with a long history of consumption in the UK and EU prior to May 1997. Not classified as a novel food. No separate authorisation required.

FSA Novel Foods Guidance ↗

European Commission — Novel Food Regulation ↗

Ribose

Natural source: all living cells, including plants and yeasts

Non-GMOVery Low GI

A naturally occurring pentose sugar present in every living cell. Ribose plays a central role in the synthesis of DNA, RNA, and ATP — the body's core energy molecule. It contributes a very mild sweetness and is authorised as a novel food under Commission Implementing Regulation (EU) 2019/506, retained in GB law.

References

Authorised as a novel food under Commission Implementing Regulation (EU) 2019/506, retained in GB law:

Commission Implementing Regulation (EU) 2019/506 — EUR-Lex ↗

EU Union List of Novel Foods ↗

FSA GB Novel Foods Register — search ‘ribose’ to verify ↗

Allulose / Psicose

Natural source: figs, raisins, maple syrup

GI 1Non-GMOUS & Middle East only

A rare sugar naturally found in small amounts in certain fruits. It tastes and behaves like sugar but has almost no usable calories and a glycaemic index of 1. Used in RELEEESE products sold in the US and Middle East only. Allulose is not currently authorised as a novel food in the UK or EU and is therefore not present in RELEEESE products sold in these markets.

References

FDA GRAS Designation — Allulose authorised as Generally Recognised as Safe for use in food in the United States — search ‘allulose’ to verify

FDA Guidance — Declaration of Allulose on Nutrition Facts Labels

Other Ingredients

Sunflower Lecithin

A natural plant-based emulsifier chosen instead of soy in order to to keep products cleaner and allergen-friendly. Sunflower lecithin ensures a smooth, indulgent melt without artificial stabilisers.

High-Quality Cocoa

Premium cocoa mass sourced from reputable growers in South America and Asia. Contributes rich flavour, aroma, and texture. Naturally contains antioxidant and anti-inflammatory polyphenols.

Vitamin E (Tocotrienol)

A naturally derived antioxidant sourced from plant oils. Carries an authorised UK health claim: contributes to the protection of cells from oxidative stress. Also helps maintain product freshness naturally.

Soluble Fibre (Corn)

A well-tolerated soluble fibre derived from corn. Provides structure and mouthfeel while contributing dietary fibre. Non-GMO. RELEEESE dark chocolate meets the standard for "high in fibre."

Why We Don't Use Certain Ingredients

At RELEEESE, ingredient selection is intentional. Just as important as what we include is what we choose to leave out. Our goal is to create products that deliver great taste, thoughtful formulation and clear ingredient transparency, without relying on unnecessary additives or overly processed ingredients. Below are some of the ingredients commonly found in confectionery that we choose not to use.

Artificial Sweeteners & Sugar Alcohols

At RELEEESE, we focus on naturally derived sweetening ingredients with a lower glycaemic response than conventional sugar, that provide sweetness while also contributing to texture and structure in the product. Our products do not include any form of:
• acesulfame K (E950)
• aspartame (E951)
• saccharin (E954)
• sucralose (E955)
• neotame
• advantame
• xylitol (E967)
• sorbitol (E420)
• erythritol (E968)

Soy Lecithin

Soy lecithin is widely used as an emulsifier in chocolate.

We instead use sunflower lecithin, which offers the same functionality while avoiding one of the most common food allergens.

Soy lecithin is widely used as an emulsifier in chocolate.

We instead use sunflower lecithin, which offers the same functionality while avoiding one of the most common food allergens.

Hidden Sugars and Syrups

Many sweets use blends of syrups, glucose concentrates or modified sugars, which may appear under various names on ingredient labels.

We aim for clear, recognisable ingredients so customers can easily understand what is providing sweetness in each recipe.

Unnecessary Additives

Stabilisers, fillers and artificial processing aids are sometimes used to adjust texture or shelf life.

Our formulations prioritise ingredient functionality from natural sources, using only what is necessary to achieve the desired taste and quality.

Highly Processed Sugar Systems

Traditional confectionery often relies on large quantities of refined sugar to provide sweetness and structure.

RELEEESE recipes are developed using alternative carbohydrate sources with different sweetness profiles and glycaemic characteristics, allowing us to create products with a different carbohydrate profile compared to traditional confectionery.

Want to understand lower GI more broadly?

See our independent science reference page — linking to NHS, Diabetes UK, BDA, and EFSA for general education on glycaemic index.

Information notice. The information above describes the ingredients used in RELEEESE products and their functional role in food. It is provided for general informational purposes only and should not be interpreted as medical or nutritional advice. This page is published in accordance with UK and EU food information and nutrition and health claims regulations. RELEEESE is not a medicinal product and makes no therapeutic claims. Always consult a qualified healthcare professional for personal dietary or medical advice.