Part 5/8:
Testing the Taste: Can We Fool Our Palate?
To evaluate how well this technology performs, we participated in a blind taste test, sampling baked goods crafted with standard sugar versus those made with Incredo. We tried almond biscotti, butter cookies, and chocolate chip cookies, noting our preferences.
The Results
In almond biscotti, I preferred the Incredo version, as did my colleague Vicky for the chocolate chip cookies.
Interestingly, both of us favored the full-sugar butter cookies over the reduced-sugar versions.
Overall, the taste tests revealed that, in many cases, the substituted sugar mimicked traditional sugar so closely that distinguishing between the two was challenging.