Showing 1 – 10 of 18 resources
Once maple sap is harvested, it can be processed and packaged using multiple techniques, each of which ensure the product maintains quality and safety for consumers. This article reviews the benefits of maple sap as a bottled beverage while covering preservation and packaging methods, regulatory guidelines, and overview of commercial production procedures.
Maple and chocolate maple hazelnut spread recipes were developed using maple sugar and hazelnuts as the primary ingredients. The recipes were designed with ingredients known for their antioxidant, mineral, vitamin, and protein contents. With a market for nut-based spreads expected to grow at a compound annual growth rate of 7% between 2024 and 2029 (Market Data Forecast, 2024), this sweet treat is ideal for maple and chocolate consumers.
Maple sugar is a versatile product with distinct maple flavor. It is produced by boiling syrup to a set temperature followed by stirring the heated solution until it crystalizes into a granulated or brown sugar consistency. Multiple factors influence the quality of maple sugar. This bulletin provides guidelines for addressing issues commonly encountered during and after the production
of maple sugar.
Join Future Generations University Appalachian Program and guest speaker Catherine Belisle, Ph. D., Cornell University, as she discusses “How to use maple” Catherine will breakdown maple syrup into a science and discuss various maple foods and beverages that can be created and sold.
The Cornell Maple Program developed two athlete-approved recipes for a Tart Cherry and a Tangerine Maple Sports Drink. These beverages are designed to hydrate and replenish carbohydrates and electrolytes lost during physical activity. Because of the health-benefits (antioxidants, vitamins, and minerals), Maple Sports Drinks can be marketed as a functional beverage, a lucrative market projected to increase 7.8% from 2021 to 2028.
A recipe for making Mappleau, a maple-derived liqueur made from distilled maple wine and sweetened with pure maple syrup.
A recipe for making maple marshmallows.
This article provides guidelines for addressing issues commonly encountered when making maple cream. Maple cream is a thick, smooth, spreadable confection derived from maple syrup. Its peanut butter-like texture develops when small sugar crystals are formed and held in a supersaturated or concentrated syrup solution. The consistency and quality are controlled by water content and inverted sugar levels.
The objective of this bulletin is to provide information on maple marshmallows for commercial production. This document includes an overview of marshmallow composition, a recipe, regulation requirements, information on packaging and food additives, market projections, and pricing information. Further, this article is the first in a subset of the “Marshmallow Series”, which also includes Dehydrating Maple Marshmallows, and Maple Marshmallow Spread.
Mappleau (pronounced “mah-ploh”) is a maple-derived liqueur made from distilled maple wine and sweetened with pure maple syrup. Its manufacturing process and its namesake are inspired by Pommeau, a barrel-aged French liqueur made from fresh apple cider and apple brandy (hard cider that has been distilled). There are a few different production methods that achieve different flavor profiles. For oak-influence, the distilled maple wine, i.e., maple brandy, can be back sweetened with barrel-aged maple syrup, and/or the sweet Mappleau can be aged in various types of barrels (e.g., new oak, bourbon, wine, brandy, etc.). Alternatively, unoaked syrup can be used for back sweetening for a lighter flavor profile, and the Mappleau can be aged in a neutral vessel (e.g., stainless steel).