Zilch began the way a lot of good things do - over a cuppa and a shared complaint. We met at a co-working space in Edinburgh, both trying to cut sugar out of our lives without cutting out the joy. Every "sugar-free" option we tried came with a catch - bitter aftertastes, bloating, or an ingredients list that read like a chemistry exam. The worst offender? Erythritol, the sugar alcohol hiding in almost every sweetener on the shelf. That first conversation is still where we work from. Zilch is run from Edinburgh today - product decisions, customer support, the lot.

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