Public Service Announcement (In the name of transparency)

Maple Pecan Scones

So my friends, I have reached a decision and it was a remarkably easy decision at which to arrive.  I wanted to share that decision with you, because transparency in blogging, particularly in sponsored blogging, is important to me.  You, the reader, should always know where I stand, and whether my posting is at all influenced by payment or by receiving free product.  I try to make that clear with disclosure statements, as is required, but I want to be very upfront about it anyway.

So, my decision is thus:  henceforward, I will be using Swerve as my only erythritol-based sweetener.  Let me be clear that Swerve does not pay me to do so, although they do send me plenty of free product.  And although the free product is lovely, this decision is based on more than the freebies.  This decision is based primarily in the fact that I think it is the best erythritol-based sweetener on the market.  It measures more like sugar, which is incredibly helpful in recipes where concentrated quantities are required, and it still has little to no effect on my blood glucose levels.  It also does not appear to have the same “mouth-cooling” sensation compared to other brands on the market.  These are important factors in making me want to be a strong promoter of this product.

Walnut Dacquoise with Coffee Buttercream

I was also delighted to discover that Swerve does its best to bring the consumer as natural a product as possible, including being non-GMO.  Because I am lazy, or perhaps because they can say it better than I can, I have included some of the literature about their processes in making Swerve below.

However, because I know that not all of us have access to the same ingredients everywhere, I will continue writing my recipes such that you can use your own preferred erythritol sweetener, even as I am making it clear that I am using Swerve.  There may be some slight differences in results (sweetness and texture) if you choose another sweetener, but as bakers and cooks, we often make our own substitutions based on available ingredients in our local area.  My preference is clear to me, and I want to be honest with my readers and make it clear to you as well, but it will not change the quality of my recipes.  And as always, I am happy to answer any questions you might have about the ingredients and products I use.

Pumpkin Praline Parfaits

Natural Status of Swerve

Currently in the United States there is no official or legal definition of the term “natural” for food and food ingredients. The term “natural” is generally used to describe something that is obtained from nature with minimal or natural processes. At Swerve, LLC we are committed to using ingredients that are found in nature, which are healthy, wholesome and not produced or processed with chemicals or by synthetic means.
 
Where does the main ingredient in Swerve Sweetener come from?
Initially discovered in 1852, erythritol, the main ingredient in Swerve, is a naturally occurring sugar alcohol that can be found in grapes, melons and other fruits as well as fermented products such as soy sauce, beer and wine. It is also present in the human body in small amounts. Today it is an approved and established food additive used mainly as a bulk sweetening agent.
 
How is Erythritol produced?
Swerve, LLC has partnered with a Non-GMO erythritol manufacturer who employs technology that relies on the inherent ability of certain natural yeasts to convert sugar into erythritol. The resulting erythritol is then purified, dried and sieved. This process does not require any solvents, other than water. No synthetic chemical processes are required and the resulting Erythritol is identical to that which is found in nature. 
 
** (Non-GMO is defined by EU Directive 90/219/EC and as amended in Directive 2001/18/EC)

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Comments

  1. I haven't had the opportunity to try Swerve yet, but have read high praise about it from others also. I'm going to ask Natural Grocers here if they can get it. They're great about trying to get requested products into their store.

    Thank you for all you do, Carolyn!

  2. Thanks for this post. I've never tried Swerve but looking forward to trying it now!

  3. Never tried swerve !! informative post and i might just try swerve !!

  4. I've been using a combo of E and Sweetzfree for years. I don't like the aftertaste of either alone. I just made something with a larger proportion of E and the "cooling" effect (which actually seems more like burning to me) is unpleasant. Your comment that Swerve doesn't "appear" to have that effect intrigues me. I'd sure love to use more E, but I'm unsure if it's worth the price difference. Any comments from you or your posters would be appreciated. :)

  5. Karen A. says:

    I love Swerve and luckily its creator is from my area so it is available in our local grocery as well as her store. Love all your recipes and will be looking forward to your new ones using Swerve! Happy Mother's Day!

  6. I just received my first shipment from Swerve this week, the powdered E option. First thing I made with it were those awesome Maple Pecan Scones. Yummy…and so nice to not have to get out the coffee mill to 'powder' the E.

    As a side note, served the Frozen Raspberry Mousse with Chocolate Crust (tried to find the recipe in your index for linking, but didn't see it.) for our Mother's Day Brunch. Everyone loved it and so easy to make.

    Thank you for all your hard work on creating heavenly low carb sweet treats, Carolyn.

  7. food_dreamer says:

    Thank you, Susan, for your kind words.  Now I want to go back and have some of that raspberry mousse tart!  That was definitely a good one.

  8. food_dreamer says:

    Thank you!

  9. food_dreamer says:

    I think it would probably be worth the price difference to give it a try.  Honestly, I don't much, if any, cooling sensation with Swerve.  But I don't find it to be a \”burning\” sensation with regular erythritol, so some people might be more sensitive.  I'd say give Swerve a try once, and if you don't love it, go back to your regular E.  My 2 cents only, though!

  10. food_dreamer says:

    Thank you for loving what I do.  ;)

  11. You go girl..if it makes your gorgeous desserts taste better, and you prefer it, that's all that matters :)

  12. Thanks for letting us blog readers know about your decision to switch!
    I actually just got in touch with Swerve and am excited to try them out! Here’s to sugar free sweetness! :)

  13. Unfortunately we can’t get Swerve in UK at moment I have asked them to let me know when it comes across the water.

  14. Hi,
    I’ve been using Swerve liberally and love the way it works. I’m concerned, however, with the other ingredients. There isn’t much talk about it and I was hoping you could share some information about them.
    Thanks in advance.

    • The only other ingredient, besides a little natural flavouring, is the oligosaccharides. Here’s what it says on the Swerve website about them…
      Understanding Oligosaccharides

      Oligosaccharides are sweet, non-digestible carbohydrates extracted from fruit and vegetable sources. They are similar to fiber and can help stimulate beneficial bacteria in the large intestine.

      The natural flavors in Swerve are derived from food sources. For those concerned about MSG being labeled as a natural flavor, you can be assured that MSG is not contained in Swerve.

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