Page 3 - Monthly Archives: April 2026

As soon as people see sucralose on a label, some immediately opt out. We understand that. There is a lot of discussion online about sweeteners, and bold headlines tend to perform well.

But strikingly, the opposite happens much less often with sugar. And we find that an interesting question — because if you look honestly at food, the real question is not whether you want sucralose, but why you would simply keep sugar.

Why we want to replace sugar

For us it starts there. We don't use sucralose because we prefer something "artificial" over sugar, but because we want to replace sugar.

The reason is simple: sugar adds a lot of calories while contributing little nutritionally. The Netherlands Nutrition Centre states that products with added sugar often contain many calories but few nutrients such as vitamins, minerals and fiber.

And added sugar is not only in candy or soft drinks — it's also in products where you might expect it less, such as ketchup, sauces and dressings.

That makes sauces

Making gyros seasoning yourself is surprisingly simple — and the result is often much tastier than ready-made mixes. You have full control over the flavor, can adjust saltiness and heat, and work with pure spices without unnecessary additives.

Whether you make gyros with chicken, pork, or a vegetarian version: a good spice mix lays the foundation for a dish that always works.

Why make gyros seasoning yourself?

Many ready-made gyros mixes contain relatively high amounts of salt or fillers. That isn't necessary for a full flavor.

By mixing yourself:

• you determine the flavor balance yourself
• you use only what you need
• you get a fresher, more powerful taste
• you can adjust it per dish (chicken, veg, airfryer)

Classic gyros spice mix (basic recipe)

Ingredients:

• 2 tsp oregano
• 1 tsp thyme
• 1 tsp paprika powder
• ½ tsp cumin
• ½ tsp ground coriander
• ½ tsp garlic powder
• ½ tsp onion powder
• ¼ tsp cinnamon
• ¼ tsp black pepper
• ½ tsp salt (optional)

How to make it:
Mix all the spices well together and store

And what about cornstarch and gluten?

Anyone who bakes or thickens sauces has probably come across wheat flour, wheat starch and cornstarch. The terms look similar, but the products behave very differently in the kitchen. In this article we clearly explain the differences, when to use which product, and how it is with gluten.

What is wheat flour?

Wheat flour is made by grinding and sifting wheat kernels. During that process the bran and germ are removed, leaving a fine, light flour. Because wheat flour contains proteins from the wheat kernel — including gluten — it is ideal for baking where structure is needed.

Characteristics of wheat flour:

• Contains gluten (provides structure and elasticity)
• Gives volume and firmness to baked goods
• Used in bread, cake, cookies and pancakes
• Can also lightly thicken sauces, but it is not primarily intended for that

Typical uses: bread dough, pancake batter, cookies, pies and other baked goods where lightness and structure are important.

What is wheat

Coconut is one of those ingredients that immediately adds something extra to a dish. It makes things creamier, softer and often just a bit more interesting in flavor. From curries to breakfast: with coconut you easily give more depth to your food.

But what exactly is coconut, how do you use it smartly, and how do you make sure it doesn't become flat or too sweet?

What is coconut?

Coconut comes from the fruit of the coconut palm and is used in various forms in the kitchen:

• Coconut milk – creamy and mild, ideal for sauces and breakfast
• Desiccated or flaked coconut – for texture and a light nutty flavor
• Coconut oil – for frying or as a base
• Coconut water – fresh and light

Each form has its own function, but they have one thing in common: they bring creaminess without needing heavy ingredients.

How does coconut taste?

Coconut has a mild, slightly sweet and creamy taste. That makes it work well in both sweet and savory dishes.

• In sweet → warm, soft and dessert-like
• In savory → rounds off flavors