Torani syrup

jasperdog52554

Gallowmere1984 wrote: »

canadjineh wrote: »

@Gallowmere1984, I think I recall reading somewhere that Banana was one of the very first synthetic flavourings that were perfected... apparently a fairly simple chemical formula that fools our tastebuds easily.

I don't know if I'd go that far. Bear in mind, banana flavored stuff never actually tastes like banana. I remember eating one of those banana Runts and Now and Laters as a kid and thinking "man, this doesn't taste like banana...it tastes...yellow". It was the only word I could find to describe it.

YES!!! I personally hate all banana flavoring. I loved runts as a kid. though I only remember finding them in the quarter candy machines...

canadjineh

I always liked those cheap marshmallow bananas, lol. Maybe our tastebuds are different.
Interesting article in Popular Science: popsci.com/history-flavors-us-pictorial

coloradoartstudio

I just picked up salted caramel and vanilla today because of this thread!

lodabb2014

Salted Caramel is fantastic. I put it in coffee.

Gallowmere1984

lodabb2014 wrote: »

Salted Caramel is fantastic. I put it in coffee.

This makes me want to try using it as a heated binder base for a microwave protein brownie using Quest salted caramel powder. The syrups actually work shockingly well at holding proteins together if you heat them long enough to evaporate most of the water.

805_blondie

I love the salted caramel, to be fair it's the only one I've tried so far. I've used it in a keto raspberry cheesecake I made for my birthday and in coffee. My mom said she could taste an aftertaste but she used a lot more than I did.

suzqtme

Is there much different between Torani and DaVinci brands?

moonlights

I just had a banana flavoured sugar free davinci soy milkshake today. All the banana haters around means more for me!

aylajane

suzqtme wrote: »

Is there much different between Torani and DaVinci brands?

Not that I have noticed. I choose just by flavor and price between them. Netrition.com generally has decent prices, but occasionally you can find some of them on better sales locally (i.e. Kohls or a few other odd stores).

RalfLott

Here's the list from Torani's website -

http://shop.torani.com/Sugar-Free-Syrups/c/Torani@SugarFreeSyrups

There's a variety 6-pack for $44 with -
Sugar Free Vanilla, Sugar Free Salted Caramel, Sugar Free Hazelnut, Sugar Free Chocolate, Sugar Free Coconut and Sugar Free French Vanilla.

And a coupon for BOGO (1 bottle max).

kpk54

I've never had a SF sweetener I didn't like. My ongoing goal is to get this sweet stuff out of my life. I do keep 1 bottle around for "emergency" with full fat plain yogurt. Coconut. Good but not so tasty and versatile that it calls my name. The method to my madness.

mickigoad

I'm a dedicated SF Salted Caramel user... but I've also tried and liked the Cinnamon Vanilla (wish it was more cinnamon than vanilla though) and the toffee. I am wary of the fruit flavors, but may have to give them a try in club soda or some such in the warm weather here in the desert.

Off topic, also a former IA girl here... born and raised in Cedar Rapids!

Gallowmere1984

mickigoad wrote: »

I'm a dedicated SF Salted Caramel user... but I've also tried and liked the Cinnamon Vanilla (wish it was more cinnamon than vanilla though) and the toffee. I am wary of the fruit flavors, but may have to give them a try in club soda or some such in the warm weather here in the desert.

Off topic, also a former IA girl here... born and raised in Cedar Rapids!

I've used the red raspberry in coffee, and it's not bad, assuming I use my MPI with it to cream/foam the mix a bit. By itself though, it's terrible in coffee.

anglyn1

I need to look for the article but I read somewhere that banana flavoring is actually based on a type of banana that no longer exists. That's why it's not what we recognize as tasting like bananas.

kpk54

anglyn1 wrote: »

I need to look for the article but I read somewhere that banana flavoring is actually based on a type of banana that no longer exists. That's why it's not what we recognize as tasting like bananas.

Funny you mention that. I was reading or watching something the other day about bananas and the Gros Michel (I think that's close) banana (Panama) was wiped out in the 1950s by a fungus. It is said that imitation banana flavoring is most like that type of banana.

Gallowmere1984

kpk54 wrote: »

anglyn1 wrote: »

I need to look for the article but I read somewhere that banana flavoring is actually based on a type of banana that no longer exists. That's why it's not what we recognize as tasting like bananas.

Funny you mention that. I was reading or watching something the other day about bananas and the Gros Michel (I think that's close) banana (Panama) was wiped out in the 1950s by a fungus. It is said that imitation banana flavoring is most like that type of banana.

That would definitely make sense. In fact, I probably read the same article mentioned. It was actually a piece based on the fungal infection that wiped out that older strain of banana, and how the current common banana reached prevalence due to being resistant to said fungus. However, the fungus has adapted over time, and started attacking the current bananas as well, so it's likely that rhe ones we see so much now will be wiped out and possibly replaced with a new strain in the next few decades.