Kapiti Candy Co

FEIJOA Sugar Free Feijoa Melts 100g

$6.99
$6.99

Sugar Free Feijoa Melts 100g

A Kiwi Favourite with Delicious Feijoa Flavour

Enjoy the unique taste of one of New Zealand's most-loved fruits with Sugar Free Feijoa Melts. Made on the beautiful Kapiti Coast, these sugar-free lollies capture the distinctive sweet and aromatic flavour of feijoa in a convenient hard candy that's perfect for enjoying all year round.

Whether you're a lifelong feijoa fan or simply looking for a uniquely New Zealand sweet treat, these melts deliver a burst of fruity flavour in every piece.

Why You'll Love Them

  • Made in New Zealand

  • Sugar-free confectionery

  • Classic feijoa flavour

  • Convenient 100g pack

  • Perfect for sharing or enjoying on the go

Ingredients

Isomalt (953), Acesulphame Potassium (950), Flavour, Colour (102, 133).

What is Isomalt?

Isomalt (E953) is a sweetener commonly used in sugar-free confectionery. Derived from sugar beet, it provides sweetness while helping create the texture and mouthfeel expected in traditional sweets and hard candies.

Its versatility makes it a popular ingredient in sugar-free lollies, chocolates, chewing gum, and baked goods.

What is Acesulphame Potassium?

Acesulphame Potassium (E950), often called Ace-K, is a high-intensity sweetener used in a variety of food and beverage products. It is commonly combined with other sweeteners to provide a balanced sweetness and pleasant flavour.

Allergen Information

May contain:

  • Gluten

  • Peanuts

  • Milk

  • Soy

  • Almonds

  • Cashews

  • Brazil Nuts

  • Walnuts

  • Hazelnuts

  • Pecans

  • Macadamia Nuts

  • Pistachios

Important Information

Excess consumption may have a laxative effect.

Perfect For

  • Feijoa lovers

  • Sugar-free sweet enthusiasts

  • Keeping in your handbag, car or desk drawer

  • Sharing with family and friends

  • Enjoying a uniquely Kiwi flavour any time of year

Experience the unmistakable taste of feijoa in a delicious sugar-free lolly made right here in New Zealand.


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