What is it?
Agave nectar syrup, or “aguamiel” in Mexican which means “honey water,” comes from the agave plant which can be found growing in the deserts and volcanic soils of Southern Mexico. The plant is large and spiky, making it look like a cactus or yucca. However, it is not a cactus at all but a succulent much like an aloe vera.
There are many varieties of agave—over 100 cultivars are currently in existence. Two of the popular kinds of agave used to make nectar include Blue Agave and Maguey Agave. Ferment it and you will have the popular drink, tequila.
But for the Aztecs, this plant is more than just the equivalent of nectar or tequila. For thousands of years, they have used it as an important food and beverage ingredient, giving life and flavor to wherever they put it into.
Compared to sugar and artificial sweeteners, agave is the better choice. There are many reasons that hugely favor agave.
Agave is low on glycemic index. Refined sugar is high in glucose which, when eaten, is easily absorbed into the bloodstream and overwhelms it. It gives a sudden rush of energy. However, when it begins to wear off, you will begin to crave more sugar until a vicious cycle is created. Agave, on the other hand, is low on glycemic index because it is high in fructose which is not processed in the bloodstream but in the liver.
Agave reduces your calorie-intake. Yes, agave has generally the same amount of calories as sugar. However, because agave is 1.5X sweeter than sugar, you won’t need to put as much as of it in your food or drink, helping you cut down on calories.
Agave contains key nutrients. Sugar has no nutritional value so it only makes your food and drink sweet and that’s it. But although in trace amounts, agave contains iron, calcium, magnesium, potassium, zinc and Vitamins C, E, and K. These may help improve colon and gallbladder functions and blood clotting. It also has anti-inflammatory and anti-allergic effects.
Even good things turn bad when used or taken excessively. So, even though we know organic raw agave nectar is the better option than sugar, it is still advisable to use it in moderation.
Just like there are many reasons why we should go for agave instead of refined sugar, there are also many reasons why we believe our agave nectar is the best in the market. We also offer the syrup as a sugar.
In order to break the inulin chains into fructose, the pure, extracted juice undergoes hydrolysis. Excess water is removed using a high vacuum evaporation. The extracted water doesn’t go to waste as it is re-used. Before the agave nectar syrup is finally bottled, the resulting carbohydrate is first concentrated.
Impact Foods can provide a consistent supply of organic raw agave nectar in bulk, private label and white label. We can also deliver to any place in the UK and all throughout Europe.