Becky Guldin Un ingrédient, mille saveurs Where does vanilla flavor in maple syrup come from? Maple syrup is 100% pure with nothing added. Vanillin, responsible for the smell of vanilla, has to come out of the tree, transform in the sap befor... 14 janv. 2026
Becky Guldin Un goût de terroir Can sugarmakers make more money by better understanding and marketing the geology, geography, practice, and tradition and how it creates good and unique flavors in maple syrup? Excerpt from the book “... 14 janv. 2026
Becky Guldin Traitez la sève comme du lait Recently I was reminded of the old saying, “Treat sap like milk.” That begs the question - how do you treat milk? I did not grow up on a dairy farm, but my dad did. So I've heard a number of stories a... 14 janv. 2026
Becky Guldin Pourquoi deux évaporateurs identiques produisent-ils des goûts différents? Flavor is an under-explored topic in sugaring. Sugarmakers, equipment manufacturers, and the few academics focused on maple syrup have focused their energy to figure out how to get more sap and to con... 14 janv. 2026
Becky Guldin Rendez le café amer meilleur For 10 years, I worked in the coffee industry and learned that 98% of people like the smell of coffee but only 55% like the taste. If we could make coffee taste as good as it smells, we would double t... 14 janv. 2026
