First and Highest Maple Syrup Standards

The small state of Vermont in the United States set the first standards for maple syrup production, ensuring consistent and unadulterated product.

That tradition continues, with Vermont syrup sold to consumers required to be the thickest in the nation and in North America.

Maple Syrup Creates a Major Advantage for Food Products

Adding Vermont maple syrup to products can significantly increase their value and suggested retail prices. The unique flavor separates products from competitors and generates brand loyalty.

FreshMapleSyrup can provide consultation to make sure that your product employs just the right type of maple syrup, as subtle variations in grade, invert sugars and other elements can affect the production process. We are close to the farmers producing maple syrup - and we even produce some of our own - so we know more about our barrels of syrup than some major packers or national cooperatives.

Our customers put maple syrup in products such as:

• Sausage

• Granola

• Cereals

• Cookies

• Drinks

• Tobacco

• Dressings & Marinades

• Fruit & Meat Sauces

 • Vodka

Maple Syrup Comparison With Other Sweeteners

For a health-conscious market, maple syrup cannot be beat. 100 percent pure maple syrup provides several important minerals to a diet, where competing sweeteners do not.

The syrup is free of GMO components. The use of pesticides or other chemicals in maple forests is rare.

The Sweetener Most Friendly to the Landscape

Maple syrup also appeals to consumers who are increasingly aware of the effect that industrial agriculture can have on the environment. Instead of clearing land for production, maple syrup involves the maintenance of large tracts of forest, helping create carbon sinks that help sequester the gases that cause global climate change.

The forests used for FreshMapleSyrup.com’s own production at are permanently protected by conservation easements.

Maple Syrup Can’t Be Mimicked

Fake maple syrup typically employs fenugreek seeds or maple syrup concentrates, which can react undesirably under actual production environments, such as cooking. To find the true potential of maple flavoring for a food product, the producer must test with pure maple syrup.

Sharing the Maple Syrup Learning

As more food producers create innovative maple products, we learn a lot about what sorts of factors are important to the production process. We are able to help producers get a start in their testing by providing them with the types of syrup most likely to get the desired result. Call or email us anytime to discuss the possibilities of maple syrup.