We don’t have to reflexively use refined sugar to sweeten. Dates often do the trick – in a way that’s healthier for us and the planet. When I attended pastry school in Paris a couple of years ago, granulated sugar appeared in nearly every tart, cookie or mousse recipe we learned. Only a few desserts used honey or maple syrup in its place. That’s no surprise. Granulated sugar is dessert’s chief sweetener and also its secret pinch-hitter. It’s worth being specific: granulated sugar is nearly pure sucrose, and its unique powers have made it the standard for, Read more

Join your peers today!

Get the latest articles, news and trends in the Food & Beverage industry delivered directly to your inbox. Don't miss out! Enter your email address below to receive the weekly in-sight newsletter.


StarChefs Los Angeles 2024 Panel Discussion

When it’s time for another StarChefs panel discussion, where else but Los…

Happy Holidays from Symrise! See you in 2024!

Thank you for reading and sharing in-sight in 2023! We're taking a holiday…