A new generation of snacks. For people and the planet.

• High dietary fibre content – it comes from whole grains, bran, oatmeal, seeds, dried fruit, among other sources.

• Longer feeling of satiety – fibre slows down digestion, making the biscuits more filling.

• Support for the digestive system – they help regulate intestinal peristalsis and promote proper digestion.

• Lower glycaemic index – compared to classic biscuits, they cause a slower increase in blood glucose levels.

• Lower sugar and fat content – often designed as a ‘lighter’ alternative to traditional sweets.

• Health benefits – recommended for people who care about their diet, figure or weight control.

  High-fibre biscuits are a snack that, in addition to taste, is designed to aid digestion and keep you feeling full for longer.

Keto (ketogenic) biscuits are characterised by their composition and nutritional values tailored to the ketogenic diet, i.e. a very low-carbohydrate and high-fat diet. The most important features are:

• Very low carbohydrate content – low-carbohydrate flours are used instead of wheat flour.
• No sugar – white and brown sugar are replaced with low glycaemic index sweeteners.
• High fat content – fats dominate the composition, which supports the maintenance of ketosis.
• Moderate amount of protein – protein does not dominate so as not to disrupt ketosis.
• Low glycaemic index – the ingredients do not cause sudden spikes in blood glucose and insulin levels.
• No or minimal amount of grains and starch – they do not contain wheat, rice, corn or other starchy products.

Keto biscuits are designed to taste like traditional baked goods, but at the same time support the ketogenic diet through their low carbohydrate and high fat content.

Who is the keto diet suitable for?

1. People who are watching their weight or want to lose weight.
   It reduces appetite (you often eat less naturally), stabilises blood sugar levels, and reduces hunger pangs and snacking. It is particularly helpful for people who: have a strong craving for sweets, react poorly to high-carbohydrate diets.
2. People with insulin resistance or prediabetes.
   Reducing carbohydrates reduces glucose spikes and improves insulin sensitivity. Often used under the supervision of a doctor or dietician.

Dessert cookies are intended to be eaten as a snack or with coffee or tea. Compared to functional cookies (e.g., keto, diet), their characteristics focus primarily on taste and enjoyment. They are meant to be a moment of relaxation for you during your well-deserved rest, during a break after work, or when meeting with your loved ones.

• High sugar content – adds sweetness and affects the structure of the baked goods.
• Presence of cereal flour – translates into a high carbohydrate content.
• Balanced or high calorie content – dessert biscuits are usually high in calories because they combine sugars and fats.
• Strong emphasis on taste, aroma and texture –crispness, crunchiness, and intense flavor (e.g., vanilla, cocoa, chocolate, dried fruit and nuts) are of key importance.
• Variety of additives – fruits, nuts, spices, and chocolate are added to pamper your palate and enhance the taste experience.
• Higher glycaemic index – due to sugar and cereal flour, they can cause a rapid increase in blood glucose levels.
• No dietary restrictions – they are not created for a specific diet (e.g. keto, low carb, sugar-free), but as classic confectionery products.

Dessert biscuits are traditional sweet baked goods whose main purpose is sensory value – taste, smell and eating pleasure – rather than dietary function.

Family and children’s biscuits are a category designed for a wide audience, including school-age children. These are very tasty and healthy products with simple ingredients. No added sugar – sweetened only naturally. Perfect for a snack at school, at work, on the go and at home. Very popular with mums. Also available in boxes of 4, 8 and 12 pieces.

• Mild, universal flavour – the flavours are usually classic and well accepted by children. Intense or bitter notes are avoided.
• Simple and understandable composition – basic ingredients are often used: wheat flour, butter or oil, sugar, eggs, milk. The composition is sometimes limited in terms of artificial flavours and additives.
• Safety of consumption – the biscuits have a soft or crumbly texture, easy to bite and chew. Hard elements and additives that may pose a choking hazard are limited.
• Moderate sweetness – they are sweet, but usually less intense than typical confectionery products, to suit children’s preferences and parents’ expectations.
• Intended for shared consumption – designed as a product ‘to share’ – for family gatherings, school, afternoon tea or as a snack between meals.
• Basic energy value – they provide energy, although they are not treated as a functional or health product.

Family and children’s biscuits are distinguished by their simplicity, safety and versatility, and their main purpose is to satisfy children’s taste preferences while being acceptable to adults.

High-fibre bars are functional products designed to support digestion, satiety and weight control. Their characteristics are primarily due to their increased dietary fibre content.

• High dietary fibre content – they contain significantly more fibre than standard bars (often ≥ 6–10 g per serving). The fibre can be soluble, insoluble or mixed.
• Support for the digestive system – fibre aids intestinal peristalsis, regulates bowel movements and promotes the development of beneficial intestinal microflora.
• High feeling of satiety – these bars help to reduce snacking between meals, which is important in weight-loss diets.
• Lower glycaemic index – fibre slows down the absorption of sugars, which stabilises blood glucose levels.
• Controlled sugar and calorie content – they often contain less sugar than classic bars, and their sweetness comes from natural sources.
• Sources of fibre – the most commonly used ingredients are: inulin, polydextrose, oligofructose, bran, oatmeal, seeds (chia, linseed), psyllium husks (psyllium fibre).
• Health-promoting profile – often positioned as part of a healthy diet, digestive aid or ‘fit’ snack.
• Different macronutrient content – there may be versions with added protein, low sugar or vegan – depending on the target group.

High-fibre bars are distinguished by their high fibre content, which affects satiety, digestion and sugar level stabilisation, making them a functional alternative to traditional sweet bars.

Keto bars are functional products designed specifically for the ketogenic diet, i.e. a high-fat and very low-carbohydrate diet. Their characteristics are closely related to maintaining a state of ketosis.

• Very low net carbohydrate content – it is essential to limit sugars and starches. Carbohydrates come mainly from fibre, not simple sugars.
• High fat content – fat is the main source of energy.
• Moderate protein content – protein is present but not dominant (unlike protein bars) so as not to interfere with ketosis.
• No sugar or traditional sweeteners – they do not contain sucrose, glucose or syrups.
• Low glycaemic index – the ingredients do not cause sudden spikes in blood glucose and insulin levels.
• Low-carbohydrate ingredients – often based on nuts, almonds, coconut flakes, cocoa, chia seeds or linseed.
• High calorie content with low volume – they provide a large dose of energy in a compact form, which is typical for high-fat products.
• Often gluten-free and ‘clean label’ – they usually do not contain grains or gluten, and the list of ingredients is often short and transparent.

Keto bars are distinguished by their high fat content and minimal carbohydrates, which helps maintain a ketogenic diet and state of ketosis.

Dessert bars are classic confectionery products, whose characteristics focus on sensory qualities and their ‘dessert’ nature.

• High sugar content – gives sweetness and affects the structure of the baked product.
• Higher calorie content – combines sugars and fats, resulting in high energy density, typical of sweets.
• Emphasis on taste and eating pleasure – rich flavour, aroma and attractive texture (creamy, crunchy, chewy) are key.
• Presence of chocolate or coating – they are very often covered with chocolate or cocoa coating, which enhances their dessert character.
• High glycaemic index – due to the presence of sugar, they can cause a rapid increase in blood glucose levels.
• No dietary focus – they are not designed for specific diets (keto, fit, high-protein), although they may contain small amounts of protein or fibre.

Dessert bars are nutritious sweets in bar form, whose main function is to provide intense flavour and pleasure, rather than to meet nutritional or health goals.

Family and children’s bars are confectionery products designed for a wide range of consumers, with a particular focus on children. They are characterised by simplicity, safety and sensory appeal.

• Mild, universally accepted flavour – classic flavour profiles such as chocolate, milk, vanilla, caramel and delicate cocoa dominate, which are liked by children and adults alike.
• Simple and ‘familiar’ composition – the composition is based on basic confectionery ingredients: sugar, milk, cocoa, cereals, vegetable fats or butter. Intense functional additives are limited.
• Safe form and texture – the bars are soft or slightly crunchy, easy to bite into. Very hard elements and large, sharp pieces of nuts are avoided.
• Moderate sweetness – they are sweet, but not extremely intense, to suit children’s preferences and parents’ expectations.
• Child-friendly portion size – the bars are usually smaller in size or easy to divide.
• Snack function, not a dietary product – they serve as a sweet snack for school, on a trip or at home, without being positioned as a functional product (e.g. protein).

Family and children’s bars are characterised by simplicity, safety and universal taste, and their main role is to be an easily accepted, everyday sweet snack for the whole family.