date:Oct 09, 2018
y of using sweet malted barley and wheat syrups. Today, the syrups themselves, as well as powdered versions of malt syrups, are enjoying wide usage in food and beverage formulations. They are available in a full range of colors, with the darker malt syrups able to pull double duty as a natural colorant and sweetener.
Newer to the scene is oat syrup, but syrup from sorghum, long popular in the American South, also is becoming more universally popular, especially in light of the gluten-free trend