Why is evaporated cane juice now in the Cream Top yogurts?
We are one of the largest users of commercial grade maple syrup in the country, which is used to sweeten our Cream Top yogurts, sometimes in combination with honey. Unfortunately, our ability to secure high quality syrup in the last couple of years has been hampered by poor harvests and changing dynamics in the major maple syrup corner of the world – Quebec and New England. Warm Winters and odd Springs have affected the flow of maple, and commercial grade is the last they harvest before ending the season. There simply hasn’t been enough to fulfill our needs. We are also constrained by regulations out of Canada by the government department that controls the sale of maple syrup. We’ve ended up not being able to get enough syrup at times to even make our yummy yogurts, or have had to use syrup of varying quality. As a result, we decided to decrease our use of pure maple syrup, although it is still our primary sweetener, and introduce evaporated cane juice. The result is that we are better
