This project is centered on creating sweeteners using solely products from the Northeast. This is a significant challenge, as it excludes traditional sweeteners like cane sugar or sugar beet-derived sugars. We also cannot use corn syrups, which are primarily grown in the Midwest, or refined products like dextrose, especially without access to a lab-like setting.
Potential Sweeteners
Finding non-obtrusive forms of sweetness is a key challenge. Our options include:
- Malt syrups, both flavored and unflavored, and malt powder.
- Fruits and fruit-based syrups.
- Vegetables like corn and squash.
- Amazake
- Maple Syrup and other tree syrups.
