Statement on Use of Agave
We at Kate Farms believe that too much of anything is bad for you, including sweeteners, that moderation is key to a balanced diet and a balanced diet is a healthy diet, that organic and sustainably grown foods are best for our planet and people, that informed and intelligent consumers will make good choices and that independently verifiable facts from reliable sources are essential to the decision making process.
Agave syrup differs from high fructose corn syrup (HFCS) in that it taps the naturally occurring fructose available in the agave inulin rather than being a highly manufactured food ingredient made from genetically modified, or “GMO,” corn syrup. In the field, corn is subjected to synthetic chemical applications to increase yields, reduce weeds and pests, and to make harvesting cheaper and easier. When harvested, the corn’s carbohydrates are isolated and chemically manipulated to meet the specific needs of food processors and manufacturers as HFCS. Agave is minimally processed via thermal hydrolysis which is heat over time and it does not include the use of any chemicals, thermal hydrolysis is akin to making a sauce reduction in your own kitchen.
Beyond the differences in the source of the raw material for the Agave and HFCS and the process utilized for each, there is no comparison between a natural form of fructose, such as in fruit or from agave, and the chemically processed genetically modified high fructose corn syrup (HFCS). The fructose in agave is a slow release form of sugar meaning that, in comparison to HFCS, which actually spikes blood sugar levels, agave does not cause the stimulation insulin secretion that leads to harmful rises in blood sugar.
We put a lot of thought and evaluation in to what we do and why we do it. Our most important consumer is the daughter of our Founders and the namesake of our company. Everything we do, we do for her and that is why the Agave we use in our all of our products is both certified organic and certified non-GMO.