FAQ

LILY’S offers a selection of chocolate, baking ingredients, and chewy sweets made with alternative sweeteners and carefully selected ingredients. Product information may include ingredient details, sourcing practices, certifications, nutrition facts, preparation tips, and allergen notices. Since formulas can vary by item and may change over time, customers should use the information on the current package—including the ingredient list, nutrition panel, and allergen statement—when making food or dietary choices.

Cocoa is central to the chocolate range and is sourced from several growing regions, including West Africa, the Caribbean, and South America. For products that qualify, cocoa and cocoa butter are sourced under Fair Trade standards. These programs are intended to support participating farming communities and improve visibility into the supply chain for key chocolate ingredients. Responsible sourcing remains an important part of how product ingredients are evaluated.

Many recipes use sweeteners other than conventional sugar. Stevia, obtained from the Stevia rebaudiana plant, provides sweetness without functioning as traditional sugar. Some products also use erythritol, a sugar alcohol with very few calories and a limited effect on blood glucose. Where included, erythritol is sourced to meet non-GMO requirements covering both its agricultural inputs and production process.

Isomalt, another sugar substitute, appears in selected recipes. It is derived from sugar beet sources, including non-GMO beet crops grown in Europe. Some formulations also include inulin, a soluble fiber extracted from chicory root. Dextrin has been used in certain products as well; more recent labels may identify this ingredient as soluble corn fiber, a term intended to be more familiar and consistent with current labeling practices.

Maltitol, maltodextrin, and dextrose are not used as sweetening ingredients in the recipes. These substances are different from soluble corn fiber and should not be considered equivalent. Where dairy ingredients are used, they are sourced from suppliers that do not use rBST.

Allulose is included in a limited number of products as a low-calorie sweetener. It occurs naturally in small amounts in foods such as figs, raisins, maple syrup, and jackfruit. Its sweetness is similar to that of regular sugar, but it provides substantially fewer calories. The body metabolizes relatively little allulose, and it generally has a modest effect on blood glucose. On nutrition labels, allulose is counted among carbohydrates but distinguished from conventional total and added sugars. It appears only in certain items, including some gummy varieties, rather than throughout the full range.

Palm oil sourcing is another part of the ingredient supply chain. Palm oil purchases are associated with RSPO Mass Balance certification, which is intended to encourage more responsible sourcing. The company has also expressed interest in expanding certified sourcing approaches, including Mass Balance and Segregated models. These systems are designed to promote accountability and support improved practices across the palm oil supply chain.

Recipes may be updated as product development continues and customer feedback is reviewed. One chocolate recipe was adjusted to improve the eating experience while preserving the quality of its main ingredients. Comments about bitterness, dryness, and overly pronounced sweetness informed efforts to create a smoother, creamier texture and a more balanced flavor. The cocoa proportion in the milk chocolate formula was also changed as part of the revision.

The cocoa used in these products is not alkalized, so it is not considered Dutch-processed cocoa. This distinction may matter to shoppers interested in how cocoa is treated before being used in chocolate or baking ingredients.

Some products may suit eating plans that track net carbohydrates. Net carbohydrate estimates commonly account for dietary fiber and applicable sugar alcohols in relation to total carbohydrates. Erythritol and isomalt are examples of sugar alcohols used in selected recipes. Because nutritional values differ from one item to another, customers should check the nutrition panel and ingredient list for the specific product instead of applying one calculation to the entire range.

Preparation and storage recommendations depend on the product. Some gummy items may be placed in a freezer without a significant preparation concern. For recipes that call for melted chocolate, baking bars and chips can be convenient choices. Chocolate may be broken into small pieces or measured from chips, then warmed gently over a double boiler with simmering water. Stirring regularly helps the chocolate melt evenly and reduces the risk of overheating. If melted chocolate becomes too thick or develops clumps, adding a small amount of coconut oil may help smooth its texture, depending on the recipe and intended use.

Dietary suitability should be assessed for each product individually. The full range is not described as entirely vegan, although some dark chocolate varieties and selected baking products may contain no animal-derived ingredients. Dairy may also be handled in the manufacturing environment, so a recipe without dairy ingredients is not necessarily guaranteed to be free from dairy cross-contact. Customers following a strict vegan diet or avoiding dairy due to an allergy should review the current package carefully.

Gluten is not used in the chocolate products, but other allergen concerns may apply. Some items contain soy or include precautionary soy statements. Dairy content can vary among chocolate chips and other products, so the entire range should not be assumed to be dairy-free. Peanuts and tree nuts may also be present in manufacturing facilities. Anyone managing a food allergy, intolerance, or serious sensitivity should read the full ingredient declaration and allergen statement before eating a product.

Certifications can offer additional information about certain ingredients and production practices. Products are identified as non-GMO, qualifying cocoa and cocoa butter are sourced under Fair Trade standards, and the range is Kosher certified. Customers should still consult the current package, as products, recipes, and manufacturing practices may change.

People with specific dietary needs should not rely only on broad descriptions of the product range. Individual items may contain different combinations of sweeteners, fibers, dairy ingredients, soy, and other components. Nutritional values can also vary by formula. The latest package label is the best reference for determining whether a particular product aligns with personal preferences or dietary restrictions.

Clear ingredient information can help shoppers understand how a product fits into their eating habits. Details about sweeteners, cocoa sourcing, certifications, processing, and allergens can support comparisons between products. If a recipe or package has been updated, the current label should take precedence over older descriptions or previously published information.

It is also important to distinguish between an ingredient being absent from a recipe and a product being protected from possible cross-contact during manufacturing. A product may not intentionally include a particular allergen but may still be made in a facility or on equipment that handles it. Customers managing allergies should therefore pay close attention to precautionary statements and the latest manufacturer information.

Product details may change as new formulas are introduced, existing recipes are refined, sourcing arrangements evolve, or labeling practices are revised. For the most accurate information about ingredients, nutrition, certifications, allergens, sweeteners, and dietary suitability, customers should review the latest package and related product information before consumption.

Information about ingredients, sourcing, formulation, certifications, preparation, and allergens is intended to help customers make informed choices. Whether someone is comparing alternative sweeteners, looking for responsibly sourced cocoa, considering lower-sugar options, planning a baking project, or checking dietary requirements, reviewing the details for the specific product is the most reliable way to understand its characteristics and assess whether it meets their needs.

Add clear section headingsReduce repeated label reminders