The Secrets of Manufacturing High Fructose Corn Syrup

The Secrets of Manufacturing High Fructose Corn Syrup

This post was prepared with the help Carol Harvey, Director of food/nutrition labeling and product development at Palate Works. High Fructose Corn Syrup is found in many foods and beverages in the US. Surplus corn supply and the need for low-cost … Continue reading

Posted in Nutrition Label Analysis | 9 Replies
Corn Syrup’s Secret Labeling Trick Explained [Part 2 / 2]

Corn Syrup’s Secret Labeling Trick Explained [Part 2 / 2]

This post was prepared with the help Carol Harvey, Director of food/nutrition labeling and product development at Palate Works. Yesterday we showed how corn syrup can be used in a product to lower the nutrition label sugar count. Today, we explain … Continue reading

Posted in Nutrition Label Analysis | 3 Replies
Honey or Sugar – Which is Healthier?

Honey or Sugar – Which is Healthier?

When food companies want to entice consumers to buy their sweetened products, they like to use the word “Honey sweetened” as a selling point. Sometimes, even when honey is present in tiny proportions compared to sugar (hello Honey Nut Cheerios). … Continue reading

Posted in Nutrition Label Analysis | 18 Replies
Raw, Brown, or Refined Sugar?

Raw, Brown, or Refined Sugar?

Image via Wikipedia Which of these sugars is the most nutritious – Raw, brown, or refined? Before we answer, let’s take a minute to remind ourselves how sugar is produced. The raw materials utilized are either sugar cane stalks or … Continue reading

Posted in Food Thoughts | 2 Replies
Inside the Label: Matt’s Munchies Fruit Leathers

Inside the Label: Matt’s Munchies Fruit Leathers

We recently covered freeze dried fruit snacks, and today we’ll take a look at leather snacks. Chef Roberts, operating in the New York metropolitan area, has recently launched a line of fruit leather. From the Chef’s marketing department: Matt’s Munchies … Continue reading

Posted in Nutrition Label Analysis | 5 Replies