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?
Enter the Good Food Awards ~ New Confections category
Through August 31, 2012 - See the guidelines at http://www.goodfoodawards.org/confections
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.