![]() While coconut sugar is 70%+ sucrose (the disaccharide in table sugar: glucose + fructose) with the remainder composed of the individual molecules of fructose and glucose, along with inulin (a prebiotic fiber) and some minerals it has a lower glycemic index (a measure of how foods impact glucose levels in the blood) than regular white sugar, said Ripple. We measure their effects on blood sugar using third party labs on a quarterly basis Vertically integrated brand Big Tree Farms – which introduced the world’s first certified coconut sugar in 2008 and the first Certified Fair Trade coconut sugar in 2014 – works directly with thousands of family farmers and processes coconut blossom nectar at its own factories in Indonesia. We're actually not taking anything out of the natural product - coconut blossom nectar - except water." “Honey is the only other sweetener than consumers perceive as being healthier than coconut sugar, according to Mintel. However, consumers are embracing it because it is minimally processed and won’t cause their blood sugar to spike, claimed Ripple, who went backpacking 20 years ago to learn about sustainable farming practices, ended up in Bali and never left (today he works with more than 15,000 family farmers in Indonesia producing a range of products from coconut blossom nectar-based sweeteners to cacao powder). “The result is this phenomenal product with a lighter flavor and color and finer crystals that is actually less refined even than the traditional product, because it’s produced without the impact of high heat over a long period.” Coconut sugar and the glycemic indexĬoconut sugar – which is made from nectar from the blossom of the green coconut palm tree (Coco Nucifera) - has the same number of calories as table sugar (sucrose), and you’d have to eat a lot of it to get a meaningful amount of the nutrients it contains (inulin, potassium, zinc, magnesium etc), acknowledges Ripple. It’s still evaporation, but we are using a much more controlled process so we don’t cause caramelization. The processing technology is completely different from anything that’s come before. “So we’ve launched what we think is going to be a truly disruptive sweetener. “We’ve seen incredible growth from day one, but there are limits to how far regular coconut sugar – which is more akin to brown sugar – can go to replace refined white cane sugar,” co -founder Ben Ripple told FoodNavigator-USA. Emulsifiers, stabilizers, hydrocolloids. ![]() Chocolate and confectionery ingredients.Carbohydrates and fibers (sugar, starches).Plant-based, alt proteins, precision fermentation.
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