Additional Information

FAQ's

Frequently Asked Questions:

• High fructose corn syrup comes from purified corn starch. The process takes many, many steps, high heat and lots of filtering. The end result is a highly purified substance. There are three strengths/concentrations of high fructose corn syrup and they reflect the concentration of fructose percentages. ( 42%, 55% and 90%). Most HFCS sold is either HFCS42 or HFCS55. HFCS90 is predominantly used to make the 55% from the 42% concentration. High fructose is more economical to use than white sugar, even with all the processing, and that is why it has made it into our food supply and a predominant ingredient.
• Honey, by contrast, is made from the nectar of a flower or the "sap" of the plant. It contains complex carbohydrates which the enzymes in a bee's stomach begin to break down into simple sugars. Once placed in a honey comb the enzymes continue to work and ferment the complex carbohydrates into simple sugars, predominantly fructose and glucose. The bees also fan the combs to drive the moisture out. When the honey is ready, they cap the honey combs off. This honey is now shelf stable at room temperature and it is what bee keepers harvest and sell. Many beekeepers heat their honey to make it flow better and to give it a longer shelf life. Some suppliers to the health food industry do not heat their honey and sell it as "raw". The simple sugars in honey are composed of approximately 55% fructose and 43% glucose though some have reported honey to contain as much as 70% fructose.
• Agave Nectar is made by soaking the "pina" of the agave plant. This process dissolves out the water-soluble inulin in its fiber core. The inulin water is then allowed to sit at 103-104 degrees and naturally ferment (if making raw agave). The inulin water is heated to 160 degrees F to breakdown the inulin, if traditional methods are used. Raw agave, sold by Wilderness Family Naturals does not go through this heating process, so the natural fermentation takes place over 4-5 days. Once fermentation is complete, if any water needs to be evaporated, a vacuum is used for concentration of sugars. Lastly, just like the bee comb, the syrup is placed in capped containers and shelf stable at room temperature. Like honey, pears, apples and other foods, agave is composed of more fructose than glucose.
• Yakon syrup and tapioca syrup are also made similarly. The process is not a lot different from Agave manufacture. In this case, the complex carbohydrates of the yakon root or tapioca root are soaked. The complex carbohydrate water is then heated to break it down into simple sugars and evaporate excess water. Neither yakon syrup nor tapioca syrup are raw. Both are heated. Unlike Yakon syrup, tapioca syrup is also heavily filtered and refined to yield a light syrup with a neutral taste. Yakon syrup is sold as a concentrated, dark, thick syrup.
• So what is the difference for most people interested in natural sweeteners? For decades the natural foods market has made a distinction between sweeteners that are highly refined or purified and those that are less processed. For example:
• White Refined Cane Sugar vs. Rapadura or Muscovado (unrefined "raw" cane sugars).
• High fructose corn syrup or Refined Tapioca Syrup vs. Yakon syrup, Raw Agave Nectar or Honey.
• Most people prefer a sweetener that has as little processing as possible. Many people want a raw sweetener. Organic certification is also important for many in the natural foods market. For this reason products like organic raw agave top the list of preferred sweeteners for health minded people. Other less processed sweeteners, though they receive heat, are also popular. These sweeteners include items such as coconut sap sugar, muscovado and yakon syrup.

• The more you refine and filter the agave the lighter it becomes. Filtering also removes much of the taste as well as color. When making agave with lower temperatures it takes longer for the inulin water to ferment and the longer the fermentation time, the darker the agave becomes. If you use high heat and lots of filtering you will produce a very light colored agave that has an extremely mild taste.
• Raw agave, that is light in color, has been filtered many, many times. I am convinced that it is not possible to produce a raw agave, with no added enzymes that is light in color unless it is heavily filtered. It is Wilderness Family Naturals' intent and purpose to offer the least processed sweeteners to our customers, and products that are raw and organic whenever possible. This is why our agave is darker in color.

• The three sizes of agave sold by Wilderness Family Naturals are actually pint, quart and gallon containers, however, just like honey, agave is much heavier than water. Honey, currently sold in the US and Canada are marketed by their weight rather than fluid ounces (the weight of water at that volume). So we have labels that reflect the weight of agave in these 3 sizes of bottles.
• Both the pint and quart jars are glass. The gallon jug is made of high-density polyethylene ( HDPE also known as #2 food-grade plastic).