dancegypsy67 2 years, 5 months ago said: Good news (I hope) I got this from this week's Gourmet Weekly e-newsletter - good news for anyone who's watching for and/or sick to death of prepared foods containing high fructose corn syrup...
The Fancy Food Show hit New York last week, and we spotted a welcome trend amid the countless aisles of confections and high-end preserves: Cane sugar is making a comeback. Since the 1970s, high-fructose corn syrup has dominated the sweetener market—its low cost has made it difficult for manufacturers to resist. But ethanol has changed the equation, and customer demand has sparked a return to a classic. Sweet.
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dancegypsy67 2 years, 5 months ago said:
Good news (I hope)
I got this from this week's Gourmet Weekly e-newsletter - good news for anyone who's watching for and/or sick to death of prepared foods containing high fructose corn syrup...
The Fancy Food Show hit New York last week, and we spotted a welcome trend amid the countless aisles of confections and high-end preserves: Cane sugar is making a comeback. Since the 1970s, high-fructose corn syrup has dominated the sweetener market—its low cost has made it difficult for manufacturers to resist. But ethanol has changed the equation, and customer demand has sparked a return to a classic. Sweet.