made from sprouted sweet rice, this sugar substitute is less sweet than white sugar or honey. Keep this in the refrigerator after it's opened.

A natural sweetener made from malted brown rice. It is a predominantly slow-digesting carbohydrate that enters the bloodstream steadily over a two-hour period. Best of all, rice syrup is sweet, but so mild that it does not overpower other flavors.

This is a natural sweetener made from soft cooked rice. We use it to bind and sweeten our snack bars just the right amount. Its affect on the body's blood sugar balance is milder than honey and maple syrup because the more complex sugars in brown rice syrup ("maltose") are digested more slowly. Though some rice syrups are unsafe for people with gluten intolerance, rest assured that the syrup we use is certified gluten-free.

a sweetener made by fermenting rice and reducing the liquid to a thick syrup. It is similar in consistency to honey, but less sweet.

thick syrup made from cracked brown rice and barley; used as a sugar substitute in sweets and desserts

Brown rice syrup is a sweetener derived by culturing cooked rice with enzymes (usually from dried barley sprouts) to break down the starches, then straining off the liquid and cooking it until the desired consistency is reached. The final product is roughly 50% soluble complex carbohydrates, 45% maltose, and 3% glucose. The glucose is absorbed into the bloodstream immediately, the maltose takes up to one and a half hours to be digested, and the complex carbohydrates take from two to three hours, providing a steady supply of energy.