Julia, thanks for connecting — from "the Continent!" I haven't used either of those sugar substitutes, but I've used others, and while they're OK for pure sweetening (e.g., pie filling, chocolate sauce), if they're like other sugar substitutes they're not good for anything with structure, like brownies, cookies, cake, etc. We may examine more natural/less refined sugars going forward, but for the time being we're concentrating on simply reducing the amount of sugar in baking — rather than keeping the sugar the same, but substituting a different form. PJH

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