Carob used instead of sugar in Clarks dessert toppings

Clarks is launching a dessert topping line sweetened with carob-based syrup rather than white sugar.

The three-strong range is rolling into 490 Sainsbury’s next week in Sophisticated Strawberry, Tempting Chocolate and Tantalising Caramel in a 250ml squeezable bottle format (rsp: £2).

The trio was the UK’s first dessert toppings blended with carob - a natural syrup noted for its health benefits, claimed managing director Bob Clark. The sweetener contained 37% fewer calories than refined white sugar and had a low GI, he added.

“We’ve recognised a growing interest in alternatives to traditional white sugar.”