We got the answers

Why does your “No Ingredient List” only apply to 2023 products and beyond?
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Previously, we produced sugar-free products that utilized sugar alcohols. As of 2023, we discontinued those products, but you may find them in-stores as retailers run through their inventory. We made the decision to relaunch our brand with reduced sugar products that do not use sugar alcohols or high-intensity sweeteners listed on our home page under “No Ingredient List”.

Why did you choose to discontinue your sugar-free candy products?
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We spent years speaking to our consumers about what they loved and what they would change about our candies. We spent over a year formulating new recipes to create one-of-a-kind sweets that not only tasted CRAZY GOOD, but also used ingredients you could easily pronounce. We are in love with these changes, and know you will be too!

Do you still sell sugar-free products?
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All of our products produced in 2023 and beyond will be reduced sugar products, made without the use of sugar alcohols. We have discontinued our sugar-free product line, although you may still see these products in-stores as retailers run down their inventory.

How are you able to use less sugar in your candy?
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We offset some of the sugar content with tapioca fiber. Our sweetness primarily comes from organic cane sugar and brown rice syrup, but because we balance these ingredients with fiber, we can use less of them.

How much fiber is in your candy?
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We only use 6g of fiber (per serving) in our hard candy and lollipops. We are mindful of how much fiber we use… after all, there is such a thing as too much fiber :p

How are your hard candies and lollipops different from other better-for-you products?
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Most better-for-you candies use ingredients like allulose, IMO (isomalto-oligosaccharides), stevia, monk fruit, or sugar alcohols to sweeten their products. We like to use the tried-and-true ingredients, like organic cane sugar and brown rice syrup. We just add less of it by adding tapioca fiber to the mix.

What do you use to color your candies?
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We use turmeric to color our lemon hard candies, and vegetable juice to color our watermelon lollipops.

Why does your packaging look different?
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We spoke to you, our Tazzy community, and learned that even though our packaging was “fun”, it was unclear as to what was inside the bag. We went back to the drawing board (literally) and reimagined our artwork. We design the packaging ourselves, so please send us your thoughts. We love evolving the brand!

Are your candies individually wrapped?
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YES! Perfect for grabbing a bunch and tossing them in your bag.

Where can I find your products in store?
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Search your zip code in our store locator to find Tazzy Candy near you! If you don’t see a convenient location, you can reach out to the store manager of your favorite local retailer and request they stock Tazzy Candy. You can also connect us directly with the manager using Hello@tazzy.co.

MYTH: Isomaltooligosaccharide (aka IMO) is a Fiber
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FACTS: It is NOT a fiber:

It is a common misconception that IMO is a fiber, however in 2018, the FDA denied classifying IMO as a fiber (FDA Gov.). In a research study, it was shown that 85% of IMO was digested, demonstrating it was ineffective in improving gut health. Comparing IMO to a common prebiotic, inulin, it was found that IMO was 14 times less effective in improving gut health (Kinesiology, Auburn, et al.).

It is a carbohydrate:

In simple terms, IMO is a mixture of short chain carbohydrates that is used as a low calorie sweetener in food and beverage products (Subhan, Fatheema B., et al.). It naturally exists in honey and fermented foods such as miso, sake, and soy sauce. However, the IMO used in commercially available products is made through an enzymatic reaction with starch of which the base can be corn, sweet potato, tapioca, and rice (Gourineni, Vishnupriya et al. & Quan Duong Hong et al.). 

IMO raises glucose & insulin levels:

Scientific research has also shown that the consumption of IMO compared to soluble corn fiber drastically increases insulin & glucose levels. Although this ingredient is not considered a sugar, it similarly spikes levels of glucose & insulin (Kinesiology, Auburn, et al.).

Over-consumption of IMO may cause GI problems:

It’s important to look at the amount of IMO one is consuming each day, as “an intake of IMO higher than 30 g/day may cause possible gastrointestinal problems (flatulence, bloating, soft stool, or diarrhea).” (Canada Gov.) In a study done testing the glucose and digestive impact of IMO in comparison to dextrose, it was found that there was no difference between the two, proving that it behaved similarly to a sugar (Gourineni, Vishnupriya et al.). 

MYTH: The allulose in all your food products is coming from figs, dates, raisins, and unicorns. 


Even though allulose is naturally found in figs, dates, and raisins, in most cases, the allulose used in the majority of your food products is commercially manufactured from corn (Jürkenbeck, Kristin et al.). Tate & Lyle, one of the largest producers of allulose, states “we don’t extract it from those sources [fruits, figs, raisins] as that would not be commercially viable”, thus, the producer makes allulose from genetically modified corn (Watson, Elaine). Here’s the standard process of how allulose is made: corn is converted into starch, which is decomposed into fructose, which is then converted in order to produce allulose (Jiang, Suwei, et al.). Allulose has gained its popularity due to its low calorie content (0-0.39kcal/g), and has been heavily adopted in keto diets (Yuma, Tani, et al.). Although allulose is not labeled as sugar, it is included in the total carbohydrate count.

Organic Cane Sugar vs. Conventional Cane Sugar
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Organic cane sugar comes straight from sugar cane that is crushed, juiced, and crystallized (Global Organics). It is important to note that sugar contains molasses and other minerals in its composition. The difference between organic cane sugar and conventional white cane sugar (CWCS) is that CWCS is a more refined/processed product. During the crystallization process of organic cane sugar, some of the molasses is separated out, while some of it remains. 

However in CWCS, the product is heavily processed to remove all molasses and other minerals, which is why it is white in color. One decolorization process is to use bone char from cattle which acts as a porous film to absorb the molasses and other minerals, to the point where the sugar is colorless (Ahmedna, Mohamed). The use of bone char was a traditional method for decolorizing sugar however it is used less frequently in the U.S. today. If you purchase CWCS on its own or as an ingredient in food products, note that if it is processed with bone char the product cannot be labeled vegan. 


“10 Types of Cane Sugar.” Global Organics, 16 August 2016, https://www.global-organics.com/post.php?s=2016-08-16-10-types-of-cane-sugar. Accessed 30 May 2023.

Ahmedna, Mohamed. "Granular activated carbons from agricultural by-products: preparation, properties, and application in cane sugar refining." (2000).