Processed

Organic Fermented

A tier

Organic fermented erythritol is made by feeding certified organic glucose to food yeasts (often Moniliella or Candida relatives), then crystallising the polyol under an organic process standard. The crystal is still erythritol; the file is what you buy. Organic bakeries need this grade so the sweetener line does not break the claim. Taste should be clean and cooling, not yeasty. Supply is tighter, so bags cost more and occasionally run short. It is not "healthier" chemistry—same molecule, different farm and ferment paperwork.