Sugar alternatives are the talk of the town. Below is a list of alternative sweeteners. We’re not saying the list is healthier or better for the products you make. This is a list of alternatives. Today we over-consume high fructose corn syrup. Sugar is in most of the processed foods we buy. Don’t believe me? Start reading labels.
Which of the sweeteners below do you use in your product? Is there anything that would motivate you to use an alternative sugar? Today consumers are looking for healthy sugar alternatives. Do you think you’re responsible for keeping the consumer healthy? Is there a limit to what you are willing to do?
Here are a few sugar alternative
- Coconut Sugar
- Date Sugar
- Honey (Raw Honey)
- Maple Syrup
- *Natural Fresh Squeezed Fruit Juice
- Brown Rice
How do you address a customer who wants a sugar alternative? Changing ingredients to address individual request can increase product cost.
Cooks and bakers may consider juicing, namely, using fresh juice as a sweetener. Dried fruits are another sweetener that can be used, but it’s rarely discussed.
So, the next time you want to add a hint of sweetness consider raisins, currants, dark and white, and apricots. You can use figs, dates, prunes, mango, cranberries, cherries, and papaya. And don’t forget persimmons, kumquat, and jujube. (Jujube also called red dates, Chinese dates, Korean dates, or Indian dates.)
Before moving forward, let’s address the difference between Sulphured And Unsulphured Molasses. If a customer wants to know the difference you can articulate it.
If you’ve never worked with molasses, consider it. There are two types “sulphured” or “unsulphured.”
What is sulphur dioxide? We add sulphur dioxide to molasses as a preservative. Molasses will ferment without it. The addition of sulfur dioxide will change the taste of the molasses. It generally makes the molasses less sweet.
We use unsulphured molasses in recipes because it’s sweeter. It gives a strong molasses taste.