Naturally Sweet

As more and more of us are becoming aware that our sugar intake needs to be moderated many of us are gravitating towards Lite or low calorie substitutes.

And because of this Barker’s of Geraldine has created Lite fruit syrups and no refined sugar fruit syrups using all natural sweeteners. Read more to find out what ‘Lite’ or ‘no refined sugar’ actually means.

What does ‘Lite’ or ‘no refined sugar’ mean?

You may have already come across our Lite Lemon & Barley, Lite Squeezed NZ Blackcurrants, Lite Lime and our new addition to the range Lite Tropical fruit syrup — all low calorie, and in fact approximately 50% less sugars than our regular Barker’s equivalent, as some of the sugar is replaced with natural sweeteners stevia, or honey.

Stevia is a natural non-nutritive sweetener and sugar substitute extracted from the leaves of the plant species Stevia rebaudiana. The herb is native to South America where people have used the leaves to sweeten teas, medicines and food for hundreds of years.
Stevia is 250-300 times sweeter than table sugar, with no impact on blood sugar levels and only 11kJ per gram.

Barker's spreadable fruit range (no refined sugar)
No refined sugar

Antioxidant Rich Berrylife is an example of our No Refined Sugar range of syrups and spreadable fruit preserves, where we have used concentrated pear juice instead of cane sugars. Fabulously all natural.

Berrylife contains more than 420 New Zealand squeezed blackcurrants and boysenberries, no added sugar (sweetened only with concentrated pear juice), no added colours or flavours, no artificial sweeteners and no preservatives.

Barker’s is committed to supporting the health of Kiwis and ongoingly looks for ways to meet our wellness needs. Creating Lite and low calorie beverages are a case in point.

  • Misra, H.; Soni, M.; Silawat, N.; Mehta, D.; Mehta, B. K.; Jain, D. C. (April 2011).”Antidiabetic activity of medium-polar extract from the leaves of Stevia rebaudiana Bert. (Bertoni) on alloxan-induced diabetic rats”. J Pharm Bioallied Sci 3 (2): 242–8.doi:10.4103/0975-7406.80779