How do these sweets differ from ordinary jelly sweets? — Smart Sweets CANDIES with Stevia, Pineapple-Green Pear Jelly Flavor 90 g Sugar-Free Di&Di

The main difference is where the sweetness comes from. Ordinary jelly sweets are based on sugar or glucose-fructose syrup. Here two sweeteners are used instead: maltitol, a sugar alcohol that gives a familiar confectionery sweetness and an elastic texture, and stevia, a plant-based sweetener that enhances the flavour without the calories of sugar.

The second difference is the gelling agent. Instead of gelatine (which is made from animal raw material), this product uses pectin, a plant substance extracted from fruit and berries. Pectin gives a softer, more even texture and makes the product suitable for people who avoid gelatine for dietary or ethical reasons.

The flavour profile — pineapple and green pear — is a bright, slightly tart combination that tastes less cloying than classic sugar sweets. This is subjective, but many people find this kind of flavour does not become tiresome so quickly.

It is important to understand that the absence of added sugar does not mean the product can be eaten without limits. Maltitol contains calories and in large amounts can cause digestive discomfort — this is a general property of sugar alcohols. Moderation is a sensible guide.