The Chocolate Life

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Hi all,


As entries come in for the Good Food Awards, we're in the midst of some provocative  discussions on GMO sweeteners - especially corn syrup and beet sugar. Do you have sources for any bulk non-GMO sources? Opinions on local vs. non-GMO when tradeoffs have to be made?


Susie

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Enter the Good Food Awards ~ New Confections category

Through August 31, 2012 - See the guidelines at http://www.goodfoodawards.org/confections

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Replies to This Discussion

I use coconut sugar and grind it in to my cacao paste/ butter.    It is a substainable renewable resource and I feel good about the tradeoffs of shipping from mainly (indonesia, the Philippines) especially considering all the other ingredients are coming from far as well.

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