There’s a new candidate in the century-old quest for perfect, guiltless sweetness.
I encountered it at the annual meeting of the Institute of Food Technologists, a combination of Super Bowl, Mecca, and Disneyland for the folks who put the processing in processed food.
…There are plenty of low-calorie sugar substitutes. But Harrison says most of them wouldn’t work in this ice cream. Because sugar, and allulose, do more than deliver sweetness: They also keep the ice cream from freezing solid.