#30Seconds Live: Sugar In The Raw; Learn About a Healthy Sugar Alternative From Catherine Steffen by Chef Gigi Gaggero, Our 30Seconds Resident Chef

3 years ago

In 1956, natural food wasn’t much of a buzzword yet. But before long, a local restaurant called Brownie’s asked his sugar supplier to help find a less-processed sugar for their health-conscious customers. The owner did so and named the sugar "In The Raw."

Over the years, more and more people caught on to the wholesome alternative, but it wasn't until the late 1990s that the real sweetening revolution really took off, and coffee houses put the little brown packets on every other street corner across America. You know the brand in the little brown packet.

Today, people are always looking for more authentic options, so Marv and his sons, Steven and Jeff, and son-in-law, Michael, introduced, Stevia In The Raw, next came Agave In The Raw, then Monk Fruit In The Raw, and now Sugar In The Raw – Organic.

Find out all about these delicious alternatives that won't leave a residual taste on board from Catherine Steffen, VP of Marketing at In The Raw! They say, "Have your cake and eat it, too!" I agree! This video is longer than 30 seconds, but we think it's worth it. 

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Donna John
I had no idea about Stevia In The Raw, Monk Fruit In The Raw or Agave In The Raw! Going to look closer the next time I'm on the baking aisle. Thanks, Chef Gigi Gaggero !

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