A Galilee entrepreneur hoped to achieve a modest goal: to make fish oil a tasty food additive for children. But along the way he came up with a revolutionary method to treat sugar – making it possible to use only a fraction of the amount usually found in processed food
The substance on the teaspoon I’m holding looks like soft, dense whipped cream. I lick a small amount and it explodes with sweetness in my mouth, as if I’d bitten into a highly concentrated marshmallow. The taste packs a wallop. How sweet it was.
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