With all of the bad press surrounding high fructose corn syrup since last summer, we decided it would be best to switch our sweetener from crystalline corn fructose, which we've used for over 20 years, to brown sugar. Many current and potential customers were confused by the discussions of high fructose corn syrup (HFCS), and thought that it was the same ingredient as the crystalline corn fructose (CCF) that we were putting in our bread. There were also concerns about the CCF being a derivative of corn - which has a high incidence of being genetically modified, and by corn allergies, which are ever-increasing.
Rest assured this decision was not made lightly; we did research beforehand and ultimately left the decision in the hands of our customers. The majority of our customers that participated in our web poll said either we should change it or that it didn't matter to them. We also consulted with Natural Ovens Bakery founder Paul Stitt and former president Barbara Stitt, who gave us their blessings.
For those who cannot or choose not to consume products with brown sugar, please know that the following products do not contain any brown sugar:
Natural Ovens Bakery