Sweetening Benefits

When comparing various types of sweeteners, you need to understand their properties and benefits. We have compiled a list of some of the most popular sweeteners and their comparisons with organic agave syrup. It’s not just about which has the lowest calories, sweetness levels and flavor profiles are equally important as is the Glycemic index. This is meant to be a helpful guide for how to use our Bluava® organic agave syrup in your existing or future product application.


Corn syrup has a glycemic index similar to white table sugar, but as a high glucose-containing syrup, it is only about 65% as sweet as white table sugar. Corn syrup is typically used in foods because it reduces crystallization and adds softening. Agave syrup also has this humectants property, but it is over twice as sweet as corn syrup and has less than half the glycemic response.


Agave syrup, particularly lighter varieties, have more neutral flavor profiles than honey, making them more easily incorporated into flavor systems. Further, unlike honey, agave syrup has no association with animals, so it is completely vegan-friendly. Agave syrup also has a lower GI than honey. Agave syrup has significantly less glucose than honey, so agave syrup will not crystallize during storage and the syrup has a lower viscosity than honey making it easier to use than honey.


Brown rice syrup is a liquid sweetener often used in cereal bars and natural food recipes. Though it is said to have a low glycemic index, it is not recommended for diabetics, since its sweetness comes from maltose, which is known to cause spikes in blood sugar. While the caloric count of brown rice syrup is similar to agave syrup, agave is close to three times as sweet as brown rice syrup, so one can use much less agave to achieve the same level of sweetness. Agave syrup also has greater humectants properties than brown rice syrup, so addition can add greater softness over the bar’s shelf life. In some instances, combinations of brown rice syrup and agave may be used to provide functional and cost synergy for food product development.


Pure maple syrup has a glycemic index of 54, which is somewhat lower than granulated sugar, but significant higher than agave syrup. Maple syrup, which has a sweetening power that is similar to agave syrup, is almost twice that of granulated sugar, but often has a metallic aftertaste at higher use levels and costs as much as twice agave syrup, making it unattractive for regular food ingredient use.


  • Replace honey by equal portions of agave syrup
  • Replace maple syrup by equal portions of agave syrup
  • Replace brown rice syrup by using ½ as much agave syrup and adjust the liquid portion of formulas to make up the difference.
  • Replace light corn syrup similar to replacing brown rice syrup in formulas.
  • Replace the volume of granulated sugars (table sugar, Demerara sugar, Turbinado sugar, evaporated cane juice or organic sugars) in formulas by substituting 2/3 of the volume with agave syrup and reducing the other liquids in the formula by 1/3.
  • Replace the volume of brown sugars in formulas by substituting 2/3 of the volume with agave syrup and reducing the volume of other liquids in the formula by ¼.
  • When applying agave syrup to baked products, reduce oven temperatures by about 25° F and increase baking time, as the syrup can cause items to brown more quickly.


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The Tierra Group is able to service customers around the world by maintaining sales offices in both the United States and Mexico. This allows us to continue our high quality of customer service and have a real-time presence where our agave products are actually produced.

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