Sarah Ryan

Coconut sugar, derived from the sap of the flower bud stem of the coconut palm, is a type of palm sugar. The sap is collected and heated to evaporate the water content, resulting in a thick and caramel-like syrup. This syrup is then solidified into granules, creating a fructose-heavy coconut sugar. On the other hand, regular sugar is obtained from sugar cane or sugar beet. Sucrose, the common name for regular sugar, is [...]

When it comes to fermented beverages, we all know about kombucha. But have you heard of tepache? Unlike kombucha’s tea base, tepache is crafted through a fermentation process using fruits, typically pineapple, resulting in a distinct tangy and sour flavor accompanied by a lovely little fizz. Originating from Mexico, tepache holds a special place in traditional food culture. Tepache is an excellent source of probiotics, [...]

Maple syrup and sugar are both sweeteners used in food, but they come from different sources. Sugar, or sucrose, is a generic name for various sweet-tasting, soluble carbohydrates derived from sugar cane or sugar beet. It consists of glucose and fructose molecules. Maple syrup, on the other hand, is a syrup made from the sap of maple trees. These trees store starch in their trunks and roots during winter, which is then [...]

High-fructose corn syrup (HFCS), also referred to as glucose-fructose syrup, is a sweetener derived from corn starch. It is frequently used as an alternative to sugar in food and beverage products. In contrast to the common 'sugar' (sucrose), a combination of glucose and fructose extracted from sugar cane or sugar beet, HFCS is produced by breaking down corn starch into glucose using enzymes.  While both HFCS and sugar are [...]

Cane sugar is derived from sugarcane, a tall perennial grass used specifically for sugar production. It is extracted from the fibrous stalks of the plant. The stalks contain high amounts of sucrose, a sweet-tasting carbohydrate. Sugarcane is a primary source of cane sugar, while sugar beet is an alternative source. Although both sources can produce the familiar "sugar" found in various food products, there are some reasons you [...]

Decorating sugar differs from regular sugar in several ways. While regular sugar is commonly used in food and beverages due to its sweet taste and soluble nature, decorating sugar stands out with its distinct chunkiness. This type of sugar possesses larger crystals compared to white granulated sugar, making it more durable and resistant to high temperatures. It is specifically designed for decorative purposes, adding a [...]