The Search for the Perfect Sugar Substitute

Think of all the kinds of sugar: white for cakes, brown for cookies, powdered for frosting, turbinado for single-origin pour-over coffee, simple syrup for brandy old-fashioned cocktails. Despite these different forms and uses, chemically speaking, they’re all the same, made of a molecule called sucrose. Sucrose and its even simpler component parts, fructose and glucose, are…