What is Magic Spoon?The brand name, which released in April 2018, makes a speciality of "higher-protein, keto-pleasant, non-GMO, gluten-no cost, grain-free of charge, soy-absolutely free, wheat-free, practically nothing synthetic, childlike cereal for developed-ups" — a immediate quote through the facet of your pastel-colored cereal box I'm looking at. That is rather a mouthful, but then again, so is each bite of Magic Spoon.
You can find 7 flavors — Peanut Butter, Fruity, Frosted, Cocoa, Cinnamon, Blueberry, and minimal version Gingerbread — and they're all mouth watering, specifically for an item without synthetic sweeteners, 12 grams of protein, and only 3 grams of Internet carbs. But although the business has Plainly cracked some kind of nutritious-meets-tasty code listed here, it is not magic. Just a mixture of innovation, vision, and a comparatively new-to-sector purely natural read more sweetener.
What substances are in Magic Spoon?
"Modern-day people, which include us, are already eschewing basic breakfast cereal in favor of healthier choices," Gabi Lewis and Greg Sewitz, the manufacturer's founders, explained to Insider Opinions. "The class is in decline only because all the things in it currently is substantial sugar, higher carb, and full of junk. But most people however really like cereal, so we set out to deal with the problems with it."
Granted, there are some very low sugar cereals on supermarket cabinets currently. You know, nearly anything that ends in "-bran" or features a reputation like "Fiber-Os" and leaves anything to become ideal.
And that's wherever Magic Spoon comes in. Manufactured having a style of "sugar" referred to as allulose, It is really managed to recreate your favorite flavors from childhood, minus the sugar.
"We only use normal sweeteners: monk fruit, stevia, and allulose," Lewis and Sewitz say. "We spent months focusing on the best blend of normal sweeteners to create the identical terrific taste you bear in mind, with no sugar. We rely on them in a specific mixture that does not bring about the aftertaste individuals often working experience with sweeteners."