This really is so simple.

The four types of sugar shown above look, taste and feel different. The top two are readily available in Switzerland. The bottom two aren't, and those (in particular the dark brown soft baking sugar) are the ones coveted by many expats.

Simples. Sure, someone will pipe up to say that genuine soft brown sugar is available in their local store, but generally, no, it's not at all easy to find here.

(This isn't a rebuttal of dodgyken's post -- I'm just using his image to explain a point.)

Have you actually seen the real packaging?
Very often it's colored using caramel, and that's indicated in the packaging.
It can be cane sugar, natural light brown, but they cheat to make it look more brown. Or white beetroot sugar with caramel, then they might have to call it carefully something specific like using the color or avoiding some specific naming.

Bottom line, read the ingredients instead of judging by the look.

Umm, you do know what the only ingredient in caramel coloring is, don't you?

Tom

Human poo??

I've just told you I can get the bottom right- dark soft brown sugar here in our small village - and where to get it...?

Let me think... is it not brown sugar?

The "problem" is not the ingredient for coloring (ie sugar) but the fact that they are selling white sugar "colored" in other to look like brown sugar, justifying a premium price in the process.

I'm fine with white sugar, brown sugar, whatever their origins (sugar cane, beetroots...). I'm less fine with discovering that a few the brown looking sugar in the shop are just white sugar in disguise at a higher price.

Yes you can get it in your local shop and I can easily get it in the Gourmet shop in Neuchatel but neither of those are easily accessible to most people on here. Generally speaking it's not readily available in Switzerland ie you can't find it in the regular supermarkets such as COOP, Migros etc.

Agreed- but if 2 of us can easily find it in NE, including my very rural area- I'm pretty sure others can elsewhere. But the reason I put the firm's detail for those who want to send them a message to ask for their CH retailers.

White sugar?

Wrong.
I could not find it in Walmart!

Maybe the issue is only in Vaud and not entirely in Switzerland?

In Vaud you can find medium brown sugar* in almost every Asian market I've ever been in.

* real brown sugar, not just sugar that is sort of beige in color.

I am sure I have bought brown sugar from Jemoli or Globus before ... but otherwise I only find brown granulated sugar (which is not the same) at Coop and Migros. I even looked in supermarkets in Germany and couldn't find brown sugar.

Since this thread has run to nearly 300 posts so far without really contributing much to the body of knowledge (précis: brown sugar comes in different forms, one (or two) of which is soft brown sugar used in baking, among other applications, and is not widely available in Switzerland), I thought I'd share a valuable tip with those of us who possess supplies of the coveted substance but have watched in abject horror as the smooth, silky sweetener has dried out to form a solid brick-like block.

It is possible to recover your precious soft brown sugar! Put the block of desiccated sugar into a zip-lock or similar bag, add slices of freshly chopped apple, and seal the bag. Leave it for an hour or two, then give the bag a good shake; leave for another couple of hours or however long it takes for the brick to turn magically into soft brown sugar, then remove the apple slices and be sure to eat them (deeeelicious!). This works really well!

For less hard-core softening of hardened brown sugar, a slice or two of fresh sandwich bread will also do the trick, but the bread doesn't taste as good as sugar-infused fresh apple slices.

To avoid having to re-soften it, make sure you keep your valuable soft brown sugar in an airtight container!

Attached Images

 

Much to the disgust of sugar lovers, at a recent BBC Health programme it was bluntly stated that Sugar is as bad as Drugs and should be treated so! A reminder for those interested in not satisfying just the tip of the tongue or the mouth, for the sake of this "taste" :-


Be sure to consult your Doctor before doing away with sugar:
"• Sugar can suppress the immune system.
• Sugar can upset the body's mineral balance.
• Sugar can contribute to hyperactivity, anxiety, depression,
concentration difficulties, and crankiness in children.
• Sugar can produce a significant rise in triglycerides.
• Sugar can cause drowsiness and decreased activity in children.
• Sugar can reduce helpful high density cholesterol (HDLs).
• Sugar can promote an elevation of harmful cholesterol (LDLs).
• Sugar can cause hypoglycemia.
• Sugar contributes to a weakened defense against bacterial infection.
• Sugar can cause kidney damage.
• Sugar can increase the risk of coronary heart disease.
• Sugar may lead to chromium deficiency.
• Sugar can cause copper deficiency.
• Sugar interferes with absorption of calcium and magnesium.
• Sugar can increase fasting levels of blood glucose.
• Sugar can promote tooth decay.
• Sugar can produce an acidic stomach.
• Sugar can raise adrenaline levels in children.
• Sugar can lead to periodontal disease.
• Sugar can speed the aging process, causing wrinkles and grey hair.
• Sugar can increase total cholesterol.
• Sugar can contribute to weight gain and obesity.
• High intake of sugar increases the risk of Crohn's disease and ulcerative colitis.
• Sugar can contribute to diabetes.
• Sugar can contribute to osteoporosis.
• Sugar can cause a decrease in insulin sensitivity.
• Sugar leads to decreased glucose tolerance.
• Sugar can cause cardiovascular disease.
• Sugar can increase systolic blood pressure.
• Sugar causes food allergies.
• Sugar can cause free radical formation in the bloodstream.
• Sugar can cause toxemia during pregnancy.
• Sugar can contribute to eczema in children.
• Sugar can overstress the pancreas, causing damage.
• Sugar can cause atherosclerosis.
• Sugar can compromise the lining of the capillaries.
• Sugar can cause liver cells to divide, increasing the size of the liver.
• Sugar can increase the amount of fat in the liver.
• Sugar can increase kidney size and produce pathological changes in
the kidney.
Sugar can increase the body's fluid retention.
• Sugar can cause hormonal imbalance.
• Sugar can cause hypertension.
• Sugar can cause headaches, including migraines.
• Sugar can cause an increase in delta, alpha and theta brain waves,
which can alter the mind's ability to think clearly.
• Sugar can increase blood platelet adhesiveness which increases risk of
blood clots and strokes.
• Sugar can increase insulin responses in those consuming high-sugar
diets compared to low sugar diets.
• Sugar increases bacterial fermentation in the colon."
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Gosh! That certainly sounds awful. I'll add sugar to my list of other banned foods:

• red meat
• white meat
• broccoli
• salt
• bananas
• apples
• lettuce
• celery
• paprika
• rice
• potatoes
• crayfish
• oysters
• lobster
• monkfish
• jewfish
• non-denominationalfish
• beer
• wine
• soft drinks
• carbonated water
• dihydrogen monoxide
• etc.

The "thealternativedaily.com" has this to say:-


organic cane sugar: This type of sugar is less processed than refined white sugar, and still contains some of the original nutrients present in cane juice. These include amino acids, minerals, vitamins, and even some antioxidants. Because it’s organic, you also won’t be exposed to the pesticides present in commercially grown sugar. So, while obviously a better choice than refined white sugar, remember that it’s still SUGAR and should be consumed in minimal amounts.
Coconut sugar: Coconut sugar is harvested from the sap of the coconut plant through a very natural process of extracting the juice, and then allowing the water to evaporate. Process-wise, it is one of the most sustainable methods of sugar production, and the product also contains a small amount of fibre and other nutrients. Coconut also contains a lower percentage of fructose than the other sugars listed, which perhaps makes it slightly healthier than the other options." Asian boutiques have it in the
name of "jaggery".

__________________

Out of interest I looked in my COOP (small and modest) in the Klybeckstr. Basel-Stadt. Yesterday moist organic brown sugar was on the shelves.

Brand name? Picture? Would love to stop being a mule.

Have e-mailed the refinery to ask for a list of CH suppliers - will report back.

Mmmm! Double good rep points for picture of sugar types