6 Alternatives to Refined White Sugar

The sweetest of sugars, stripped of its vitamins, minerals, and trace elements, provides only pure energy for a very short period before contributing to bodily harm. To avoid obesity, diabetes, cardiovascular diseases, and even cancer, the World Health Organization recommends limiting daily table sugar (white sugar or sucrose) consumption to 10% of total energy intake, which is 50 grams of sugar, equivalent to 10 cubes or 5 tablespoons. According to projections from the OECD and FAO, by 2031, an average resident of the European Union will consume... 98 grams of refined sugar per day.

White Sugar
Glycemic Index 70

Nature
The sugar predominantly consumed in France comes from beets. It is naturally white. Cane sugar becomes white after refining processes that decolor it.

Sweetness Power
A carbohydrate consisting of 99.7% sucrose, it serves as the benchmark for the sweetness power of other sugars in this test.
 

At Transgourmet
Organic Semi-White Cane Sugar
458797

Raisin Sugar
IG 55

Nature
Invert sugar, also known as trimoline, made from grape juice cooked and reduced to 65°Brix. Contains 35% water. Composed of 50% fructose and 50% glucose (equimolar). Easy to dilute. An anti-crystallizing agent allows for better plasticity of the dough. Hydrophilic, it extends moisture and improves the Maillard reaction. Very creamy, colorless, with a typical cooked grape aroma.
 

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Hexose de Bourgoin Cognac
303766

Vergeoise
IG 70

Nature
Less refined than white sugar, vergeoise (made from sugar beets) can be either blonde or brown. It contains some vitamins and minerals and is distinguished by its caramelized, toasted flavor.

Sweetness Power
It is nearly identical to the reference sugar
 

At Transgourmet
Vergeoise
130674

Agave Syrup
IG 40

Nature
This syrup is obtained from the sap extracted from the heart of the agave plant. It has a sweet, mild, neutral flavor with caramel notes, and contains 73 g of sugars.

Sweetness Power
Rich in fructose, it has a higher sweetness power than refined sugar, allowing it to be used in smaller quantities. Artisanal agave syrup has a lower GI (around 50) compared to industrial versions (around 90).
 

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Agave syrup BIO Natura
301845

Liquid Honey
IG 35

Nature
Raw, cold-extracted, and free from added sugars (such as glucose syrup or dextrose), liquid honey is preferred for baking. Creamy honeys are much higher in glucose.

Sweetness Power
Honey, composed of glucose and fructose, is about 1.3 times sweeter than white sugar. It is recommended to use about one-third less than the amount of sugar specified.

At Transgourmet
Honey mille fleurs liquid
021030

Fruit Puree
IG 25>45

Nature
Free from preservatives, added flavors, and artificial colorings, fruit puree offers an alternative to white sugar through the natural power of the fruit.

Sweetness Power
This brand of fruit puree guarantees a Brix degree of +/- 2°, which represents the amount of soluble solids expressed as an equivalent of sucrose. In this case, the puree contains 13% carbohydrates, of which 10.8% are sugars.
 

At Transgourmet
Room temperature pasteurized fruit puree
Mango 400714 - Pineapple 319158 - Strawberry 400712

Muscovado Sugar
IG 70

Nature
Obtained from sugar cane from the Philippines (rapadura) or Mauritius (muscovado), these unrefined sugars have a naturally caramelized taste and have undergone no refining. They retain all their nutrients, but their glycemic index is the same as that of table sugar. They should not be confused with refined brown or blonde sugars
 

At Transgourmet
Muscovado
206858

Photos Romain Bassenne