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I used to devour stir-fried glass noodles, assuming “bean starch” meant vegan—until a restaurant chef whispered, “Some brands use animal […]

Let’s clear up the confusion: Stevia and aspartame are both zero-calorie sweeteners, but that’s where the similarities end. I learned

Let’s cut through the hype: You’ve seen monk fruit extract powder plastered on “sugar-free” snacks, keto cookies, and even fancy

Let’s settle this once and for all: Glucose syrup is in everything—from artisan sourdough to protein bars. It’s praised as

Let’s cut through the noise: Dextrose (aka glucose) is the Rodney Dangerfield of sugars—it gets no respect. Athletes chug it

Let’s talk about the elephant in the gut room: IMO (isomalto-oligosaccharides). This “gut-friendly” prebiotic is everywhere—protein bars, keto cookies, even

Let’s settle this kitchen debate once and for all: Malt syrup and corn syrup might both be thick, sweet, and

Let’s get real: Pea starch is having a moment. From gluten-free bread to vegan “cheese,” this humble legume derivative is

Let’s cut through the sweet talk: Organic fructose powder and syrup are marketed as “natural” alternatives to table sugar. They’re

Let’s be real: Cornstarch is the underrated MVP of pantry staples. I used to think it was just for thickening