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> Glucose is a problem, but there's no reason they couldn't use sugar substitutes, of which there are many (though unfortunately some of the best, like tagatose

• pmoriarty 6y ago
  "Have you tried allulose?" I have, actually. It's ok, but I find it a lot less sweet than sugar, so I have to use maybe 2x to 3x as much as I would regular sugar.. add to this that it's probably 10x as expensive as sugar and it is just way too expensive for me. Not to mention that at least the brand I tried was a lot finer than ordinary table sugar, and was closer to powdered sugar in consistency. This is ok for some applications, but not others. I found tagatose to be much, much better, as it's virtually indistinguishable from sugar for me. It's also way more expensive than sugar, but at least it's comparable to sugar in sweetness, so you only have to use about as much as you'd use of regular sugar. Tagatose also doesn't have any weird aftertaste to it, unlike stevia, for instance. Overall, it's by far the best sugar substitute I've ever tried, and would highly recommend it.
  • porker 6y ago
    Thanks, that's really helpful. I'm a heavy user of xylitol at present and find it okay but not great for all baking. Does Tagatose caramelise? That's one of the things xylitol won't which is frustrating for some recipes.