True story, I’ve been putting cinnamon in my coffee for years, but unfortunately, I’ve been doing it all wrong. Meet Shabbir Nooruddin, Chief Caffeine Officer at Coffee in My Veins, who just taught me a new method to spice up my coffee with cinnamon without getting the clumps at the top. The best way to add cinnamon to coffee is to mix it in your coffee grounds! Yep. Mind blown. As the water filters through the bed of coffee, cinnamon will be absorbed and infused into your morning brew. Why cinnamon? This spice is full of antioxidants, can be used as a replacement for sugar, is believed to have cognitive benefits, and is loaded with vitamins and nutrients. Interested in other spices to add to your cup of coffee? Cardamom and ginger are commonly used in making Yemeni qahwa and Turkish coffee. So let’s spice it up a little!
There many be some new players in the world of sugar substitutes. Meet allulose and tagatose, both of which are being looked at closely by a startup named Bonumose. They are looking to take these rare sugars to the masses with patented technology and the support of Series B funding. Allulose is naturally found in plants but is hard to produce commercially due to a complex, multi-step process. It’s especially interesting to formulators because allulose has the same sensory and functional properties of sugar, but without the calories. Specifically, it has 70% of the sweetness of sucrose, but only .4 calories per gram. Other benefits? Allulose has a negligible effect on blood sugar and insulin, and in fact the FDA has excluded it from the Total and Added Sugars on the Nutrition Facts panel. Bringing rare sugars to the masses… ain’t that sweet?