Aspartame is Safe, the Proof is in the Science

Developed in 1965, Aspartame, one of the world’s most popular zero-calorie artificial sweeteners, has come under scrutiny.  Most of the critics decry Aspartame because it’s categorized as an “artificial” sweetener. However, the truth is federal authorities on both sides of the Atlantic have continually found it to be safe.

Aspartame, which is 200 times sweeter than sugar, is used in more than 6,000 different products including diet beverages, baking and as a common sugar substitute in foodservice – think blue …

Aspartame’s Popularity: The Blue Packet Sweet Success Story

Although discovered in 1965, the calorie-free sweetener Aspartame became popular in the U.S. in the 1980’s.  Today it is found in thousands of foods, but most commonly found on tabletops in little blue packets.

Unique among sweeteners, Aspartame is digested as a protein.  It is completely broken down by the body into its components including amino acids, aspartic acid and other chemicals that are actually found naturally in many fruits, vegetables and dairy products. …

Saccharin’s Popularity Dates Back More Than 135 Years

Think Pink

Saccharin, which is known as the “king of artificial sweeteners,” was the first calorie-free sweetener developed as an alternative to sugar.

Much like other calorie-free sweeteners, Saccharin is much sweeter than sucrose or table sugar, about 400 times sweeter.  This trait has inspired the R&D staff at food manufacturers to incorporate it into a variety of products, such as drinks, candies, cookies, medicines, and toothpaste. …

Baking with Stevia: A Little Goes a Long Way

Many people are looking to cut back on sugar these days; some do it for dietary reasons; some to cut the calories; others may be diabetic.

As a restaurant owner, you can appeal to these customers by cooking with Stevia, the all-natural, zero-calorie sweetener that is considerably sweeter than sugar (about 200 times sweeter).  Stevia, which Sugar Foods has in its green packet, offers the additional benefits of having no carbohydrates and a zero glycemic index. …

You’re Invited to the Millennials’ Tea Party

What is hip, hot, cold, healthy, and very profitable and taking a run at the dominance of coffee as America’s beverage of choice? If you said tea, then you cheated and read the headline of this blog.

Tea drinkers should not be pigeon-holed as health nuts or elderly ladies. It may surprise you, considering the Starbucks® on every corner, that tea is rapidly becoming the drink of choice among Milliennials (those born between 1980 and 2000), that fickle, super-mobile demographic …

Private Label Products Build Your Brand and Profit Margin

There is no denying the value of a powerful brand name.

Starbucks, Kraft, Tyson, Nestlé® are often cornerstones of a successful foodservice business.  Consumers want what they want in foods, whether it meets dietary or quality standards, but such desires do not have to be accompanied by a brand name. …

Obesity is No Joke – Restaurateurs Can Make a Difference

Did you hear the one about the obese man who walked into the ice cream parlor with two cones already in his hands? No, and don’t tell it because jokes about obesity are not funny.

Let’s face it; obesity is a dark cloud over our society.  It kills a lot of people. According to Mercola, which monitors health statistics, one in five Americans died for obesity-related reasons in 2014. …

Maui Sugar Proves – Brown is the New Black

Brown is the new black.

That is, raw sugar like our Maui Brand® Natural Cane Sugar is a rising trend in foodservice but it is not just a fad.

As with many foods these days, if they are natural, they are highly popular and a necessary element of every restaurant or food establishment.  Such large chains at Chipotle and Panera Bread, with a combined 3,400 locations, offer Maui Brand® Turbinado among their sweetener selections.  Turbinado  has been a constant in …

2015 Foodservice Predictions: A Sweet Year Lies Ahead

If 2014 was the year of the oxymoron in foodservice, then 2015 will see a continuing evolution imposed by technology, green practices and ethnic foods.

This past year, we saw kale dominate as the greenest of greens to eat.  On the other hand, there was all of that bacon, so ubiquitous we saw it in everything from multi-layered gourmet sandwiches to exotic candies and desserts. While healthy and sustainable menus became de rigueur, it was also the year of the …

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