It’s Easter – the sweetest time of the year. That means hot cross buns and chocolate Easter eggs, but for coeliacs it can be a distressing time trying to find suitable treats. However, the allergic and intolerant no longer have to go without this Easter. Sweet William has launched its gluten-free, dairy-free and nut-free seasonal Easter range, including the Rice Crackle Easter Bunny (75g), 12-pack of Easter Bunny faces (150g) and the no-added-sugar 10-pack Sweet As variety. The Easter range complements the mainstays of the Sweet William product lines. There’s dairy-free blocks and bars in a range of flavours, including the new dark 70 per cent cocoa, chocolate chips, mini-bar multi packs and chocolate spread. The Sweet William Sweet As label also provides a no-added sugar version of each product suitable for diabetics and others limiting their sugar intake.
Sweet William has been catering for special dietary and allergy needs since 1999. Originally trading as The Soy Chocolate Company, the dairy-free chocolate alternative soon gained international recognition winning Best New Retail Product at the 1999 Sydney International Fine Food Fair, and was showcased at the prestigious SIAL exhibition in Paris in 2000. The product was then distributed through Woolworths and Coles before expanding to the United Kingdom in 2003.
In 2004, the company became Sweet William, converting all manufacturing at the Sydney factory to gluten free and later nut free, before launching the first no added sugar bar in 2005. All Sweet William products are also free from preservatives, artificial colours and sweeteners, and officially certified vegan, Kosher and halal. Sweet William products are sold in leading department stores, supermarkets, health food stores and pharmacies throughout Australia and New Zealand, and exported to the United Kingdom, Europe, South-East Asia and the Middle East.