For years, people have been trying to come up with healthier alternatives to sugar. However, most of these alternatives come with drawbacks. They don’t taste as good, aren’t as healthy as they seem, come with hefty price tags, or have other issues. But now, a Chicago based chef and entrepreneur believes he’s onto a breakthrough.
Homaro Cantu owns the Berrista coffee shop in Chicago. He uses a protein called miraculin in place of sugar in much of the shop’s menu items. Miraculin is a taste modifier found in a plant known as the “miracle fruit.
from Blogger http://evangelinagius.blogspot.com/2015/02/chef-thinks-future-of-sugar-lies-in.html
Evangelina Gius 