With forests brimming with majestic red, black and sugar maples, the country has just the right mix of cold spring nights and warm daytime temperatures to produce an abundance of the clear-coloured sap used to make maple syrup.
Although delicious and sweet on its own, Canadian maple syrup has evolved beyond the traditional pancake and waffle markets and can now be found in value-added products as a natural flavouring. The industry continues to innovate by introducing fruit-flavoured maple syrups, maple syrup and liqueur blends, organic products and leading-edge packaging.
This story is from the March 2020 edition of Express Food & Hospitality.
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This story is from the March 2020 edition of Express Food & Hospitality.
Start your 7-day Magzter GOLD free trial to access thousands of curated premium stories, and 9,000+ magazines and newspapers.
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