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
![Corn Syrup’s Secret Labeling Trick Explained [Part 2 / 2]](http://bmedia.fooducate.com/wp-content/uploads/2012/09/Karo-Corn-Syrup-Nutrition.jpg "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
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
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
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