Ingredients in Focus is Food Dive’s bite-sized column highlighting exciting developments in the world of ingredients.
By 2025, everything will come in brown sugar.
T. Hasegawa, a California-based flavor development company, named brown sugar its 2025 Flavor of the Year. According to the company, the sweet and sticky ingredient is at the top of the list of flavors to look for because its versatile yet nostalgic flavor profile lends itself to a variety of new uses as manufacturers capitalize on its richness and complexity.
Brown sugar “is increasingly being served in coffee shops as ‘brown sugar lattes’ and is gaining momentum among mixologists for the deep flavor it adds to craft drinks and cocktails such as Old Fashioneds or dark rum-based drinks. “Because brown sugar is not refined to remove all of its molasses content, it retains its intense caramel-like richness and warm color, making this ingredient popular among foodies and culinary influencers on social media,” the company said in a statement.
It is made from a blend of refined white sugar and molasses and comes in both light and dark varieties.
Natural brown sugar, which is refined but contains some natural molasses, has different sizes and levels of sucrose and is sold as turbinado, demerara, and muscovado sugar.
“The future of brown sugar lies in its adaptability and versatility,” T. Sasegawa said in a flavor report. “As demand for natural and sustainable ingredients increases, unrefined, organic brown sugar options will dominate. “Brown sugar’s role in fusion cuisine, unique beverages and plant-based innovations will continue to expand, ensuring that brown sugar will remain a timeless staple in traditional and contemporary culinary settings.”
