How the right kind of sugar makes all the difference
Everyone is becoming more health-conscious today, and that means people are paying closer attention to what they are eating throughout the day — from items that are bought at the store to food that’s made at home. The hard part for consumers is interpreting food labels, especially when it comes to ingredients one might have concerns about, such as the type of added sugar. With so many varieties of sugar available, it is important to understand the differences between them, what they are best used for, and the role that they play in the flavor of different foods. (BPT)
Why do some foods need sugar?
Beyond providing sweetness, the molecular structure of sugar aids in the baking process, and also creates appealing color and texture. In fact, sugar has a wide variety of applications even beyond baked goods — from savory dishes to cocktails and more. Here’s what sugar, or sucrose, does for many foods you make or buy:
Bread: Sugar creates crust browning (caramelization), affects starch swelling, and “feeds” yeast fermentation. Sugar also helps retain moisture, extending bread’s shelf life.
Cereal bars: Sugar offers sweetness and helps retain moisture. Consumers should seek products specifically containing “Raw Cane Sugar” as “Cane Sugar” is a blanket term for many types of sugar, including white refined sugar. Consumers seeking minimally processed ingredients should look for Raw Cane Sugar in the ingredient statement.
and helps retain moisture to create softness in some cookies.
When it comes to sugar, if you’re looking for a more wholesome choice with a range of flavors, you’re in luck — there are many choices beyond white refined sugar.
Look for these sugar options when shopping or as an ingredient on labels for foods you buy:
Raw Cane Sugar
Minimally processed foods and ingredients are on-trend in every category and sugar is no different. Shoppers today prefer minimally processed and organic sweeteners because they want ingredients with more flavor, texture, color, and mouthfeel. When buying products, it’s important to look for “Raw Cane Sugar” on the label, as Raw Cane Sugar comes from the sugarcane plant, and it is minimally processed.
Brown sugar comes directly from sugarcane, the distinctive molasses taste permeates the entire crystal.
Dark Brown Sugar
The deep molasses taste of dark brown sugar is sought after for many spice-filled holiday treats like gingerbread, as well as in savory sauces and marinades for barbecued, grilled or smoked meats. The bold flavor of dark brown sugar complements strong or spicy flavors in a wide range of foods.
Light Brown Sugar
While not as bold in terms of flavor as dark brown sugar, light brown sugar is buttery and warm, with caramel notes. This moist sugar suits baked goods like brownies and cookies, plus savory dishes needing just a hint of sweetness, including in Asian flavor profiles.
You’ve probably seen this kind of sugar in packets at restaurants. Also referred to as Demerara sugar, Turbinado cane sugar adds crunch as well as the sparkle for cookies and other desserts. With its large grains and amber color, Turbinado offers a bold molasses taste but in a free-flowing form, unlike its stickier brown sugar cousins.