Sweetness without Sugar: Explore Sugar-Free Formulas, the new book by Elena Kalmykova

The sugar-free trend has become one of the most dynamic directions in contemporary gastronomy, embraced by chefs, chocolatiers, and producers who wish to innovate responsibly and reach a broader audience. Working without sugar is not just about reducing sweetness—it’s about mastering the texture, structure, and balance of recipes.

Elena Kalmykova, pastry chef and consultant with five years of experience in Michelin-starred restaurants in Paris and a member of our Gastronomic Jury for tea, chocolate, and oils, has dedicated the past five years to studying the science of sugars and their alternatives. After reviewing dozens of scientific articles, attending specialized training, and spending hundreds of hours testing recipes, she compiled her findings into an English-language book, Sugar-Free Formulas.

This practical guide connects theory to concrete recipes. It enables chefs, pastry chefs, and home cooks to incorporate sugar-free or reduced-sugar desserts into their menus, enhancing both their skills and their offerings in line with global trends.

Get the book on Elena’s website.

Get the book on Elena's website