Is the humidity level a major consideration taken into account when deciding which sweetner to use?

Is there really a “best” sweetener? Chef Fran Costigan, Director of Vegan Pastry takes a fresh look at the ever-expanding world of sweeteners—from cane and beet sugar to maple syrup, honey, date sugar, black sugar, and the rapidly growing category of non-sugar sweeteners (NSS). Discover what each sweetener contributes beyond sweetness, when substitutions work (and when they don’t), and what to consider when choosing one for flavor, texture, performance, and nutrition. If you’ve ever wondered whether sweeteners are truly interchangeable—or if the search for the perfect sugar is even possible—this session is for you. This topic invites discussion, questions, and plenty of myth-busting as together we explore the science and art of sweetness.