One of the company’s flavored sugars Savannah Gold® Free-Flowing Crystals is being sought out by customers for new applications. It has recently been marketed under the NatureWise™ Sweeteners brand, as an option that provides a consistently sweet flavor, color and aroma along with a uniform crystal size.

“Imperial Sugar continues to leverage the expertise of our R&D team to deliver new and innovative alternatives that redefine sweetening,” said John Sheptor, CEO and President of ISC. “This is part of the company’s broader strategy to meet the demands of our customers.”

According to Thomas Rathke, Senior Director for Research, Engineering and Specialty products for ISC, Savannah Gold® Free-Flowing Crystals are produced through a proprietary compound crystallization technology. During this process predetermined amounts of maple, honey or molasses are interlocked with pure cane sugar to form a flavorful sweetener. The free-flowing crystals are suitable for use in a wide range of applications, including dry mixes, candy bars, glazes, ice cream beverages, cereals, among many others. He adds that the granular product is easy to handle, blend and dose, and is instantly soluble.

With more new products on tap for the future, the company is proud of its commitment to providing natural sweetener solutions that offer consumers and food manufacturers an ever-growing list of alternatives to high fructose corn syrup or artificial sweeteners.

Brûlée Farin, which is distributed by NatureWise™ Sweeteners, is the latest product from Imperial Sugar’s research and development team that demonstrates the company’s growing reputation for delivering high-end sweetener specialties that other suppliers can’t provide.

“Brûlée Farin offers a perfect marketing and positioning opportunity for natural product applications and clean labeling as well as provides an option for food scientists seeking flavor and color alternatives for a variety of products,” said Gail Lange, Imperial Sugar’s General Manager for New Business Development.

The Center for the Science and the Public Interest has been petitioning the Food and Drug Administration to ban caramel coloring because it alleges that it contains dangerous chemicals. This has resulted in pressure on food and beverage manufacturers that currently use caramel coloring to find an alternative ingredient to replace it. Therefore, interest has been strong for this free flowing, granulated product made from pure cane sugar because it contains no synthetic colors, flavors, fragrances, chemicals, preservatives or artificial sweeteners.

“Many parents, when they look at labels and see caramel coloring as an ingredient, they hesitate on buying the product,” Lange points out. “Brûlée Farin offers our customers a solution that will address the demands of consumers and not affect the quality or taste of their products.”

Brûlée Farin’s aromatic sweet flavor and dark brown color are the result of browned sugar compounds formed during the manufacturing process. It is suitable for a wide range of brown bakery products to enhance flavor and intensify color, as well as support the browning of the crust. It can also be used for coloring in soft drinks, breads and in frozen foods that contain brown gravies and sauces as well as a substitution for dry malt extract in yeast breads.

Recently, the company had an opportunity to sample the new sweetener at the IFT Expo which took place in New Orleans. According to Lange, Brûlée Farin was the most popular sweetener at the company’s booth drawing inquiries from a number of food manufacturers.

Darrell Gerdes, Manager of Research and New Product Development

The idea for a salty steviacane blend first came to Darrell Gerdes, Manager of Research and New Product Development for Imperial Sugar Company, when he was selecting a candy bar at a local convenience store last fall, not far from the company’s Port Wentworth plant.

“I saw a PayDay candy bar and thought why can’t we make a salty version of steviacane that would give that same great sweet and savory flavor but with reduced calories,” recalls Gerdes.

Tennessee Hammond, Specialty Product Manager, joined Gerdes in developing and testing the product made through a proprietary co-crystallization process that combines stevia, sugar and sea salt. The new, all-natural product is targeted to consumers, as well as the snack food industry for use in products such as popcorn, candy bars and even potato chips.

Not only does the product have reduced sugar calories but because sea salt has such a strong flavor, consumers will need to use less to get the same taste, reducing their intake of sodium.

The salty steviacane joins Imperial Sugar’s growing portfolio of sweetener solutions that are part of the company’s growth strategy to develop and market healthy and all-natural sweetener alternatives based upon its proprietary processing technology.

According to Gerdes, “After we began work on the salty steviacane we immediately saw many additional possibilities for using the blend. There are blends of cinnamon and sugar on the market but the proportions come out all wrong because sugar and cinnamon have different densities so consumers never get the exact flavor they crave. We have combined steviacane and cinnamon in a compound crystal so that every granule has the same correct proportion and great taste.”

Gerdes and his team are researching other possible savory and spicy versions of steviacane, including jalapeno and garlic flavored blends.

The plan is to offer the salty steviacane in an easy-to-use shaker so that consumers can conveniently sprinkle on popcorn, baked beans, corn-on-the cob, sweet potato fries, or virtually hundreds of other uses.

This past March, attendees to the Research Chefs Association annual conference were the first to be given an opportunity to sample the salty steviacane on popcorn. The snack was a big hit among the chefs and food scientists at the conference. The popcorn snack made with the blend was also sampled at the recent Black Expo in Savannah, Ga., and was again very popular among show visitors.

Imperial Sugar plans to continue sampling the salty steviacane at food and industry trade shows this summer, along with several other of its savory and spicy steviacane blends, including at the IFT Annual Conference & Expo in New Orleans and the Fancy Food Show in Washington, D.C.

The new sweetener option is produced at the Compound Crystallization station at the Port Wentworth refinery, and will be marketed through Natural Sweet Ventures, a partnership between Imperial Sugar Company and Pure Circle Ltd.

The intense sweetener from monk fruit, or luo han guo, is said to be around 150 to 200 times sweeter than sugar and has been used for many years to sweeten products in parts of Asia and as an aid for respiratory infections. What makes this fruit so appealing is its natural, calorie-free sweetness.

Mintel, a global research company, points to monk fruit as one substance that has recently emerged in the market to address the increasing consumer desire for ‘natural’ products.

Imperial is introducing its monk fruit sugar sweetener as part of its strategy to provide consumers a variety of new reduced calorie, all-natural sweetener solutions to satisfy the demand of consumers that are looking for an alternative to artificial sweeteners.

At the end of last year, the company completed its first foray into the natural sweetener segment with the successful launch of steviacane™, an all-natural sweetener that has just one-third the calories of cane sugar while retaining the same great taste. Steviacane™ is a blend of stevia and pure cane sugar.

Both of Imperial Sugar’s new sweeteners are all natural, one-third the calories of sugar and twice as sweet as sugar so you can reduce the amount of sugar previously used by half but still have the same great taste as consumers enjoy with sugar.

“As a company we are continually searching for new ways to satisfy demands not just for flavor but for health and convenience,” said Gail Lange, General Manger for New Business Development at Imperial Sugar Company. “Consumers increasingly are concerned with selecting healthy, good-for-you products with natural ingredients and great taste, and products like steviacane, and now our monk fruit sugar sweetener, offer consumers a better choice.”

Scheduled to launch in the near future, Imperial Sugar’s monk fruit sugar sweetener will be available in retail grocery and in prepared foods and beverages. Imperial Sugar’s monk fruit sweetener is the company’s first product to launch under its new brand NatureWise™.

In January, Imperial Sugar provided consumers with the first opportunity to sample steviacane, timing it with the start of the New Year, when many people were making resolutions to eat healthier. Imperial Sugar partnered with H-E-B to sample steviacane in the retailer’s brand of Ready to Brew Tea. The response from consumers was overwhelmingly positive, with many individuals expressing the desire for more natural, reduced calorie sweetener options that don’t have a bitter or artificial taste.

H-E-B also featured steviacane in its monthly, in-store consumer publication, My H-E-B Texas Life Magazine, which provided shoppers with an opportunity to learn more about steviacane and contained a healthy smoothie recipe using the sweetener.

According to Penny Kosut, Business Development Manager for Imperial Sugar Company, “Customers who sampled steviacane at H-E-B stores were given a sample packet of steviacane to take home and perhaps try in their favorite beverage or maybe cereal. We also supported the samplings with a free standing insert coupon to further encourage consumers to purchase steviacane and taste the difference for themselves.”

As a result of the sampling in January, Imperial Sugar saw a 50 percent increase in sales in the time period surrounding the demonstrations.

The most recent round of sampling took place at 54 stores in the Austin, Houston and San Antonio areas. This time shoppers had a chance to try steviacane on fresh strawberries lightly covered with the sweetener. Feedback from shoppers who tasted the steviacane was once again positive.

Due to its growing popularity, Imperial Sugar is in talks with other large retailers to expand distribution of steviacane to regional markets and eventually make it available across the country.

All-natural steviacane™ by Natural Sweet Ventures, a collaboration between ISC and PureCircle, uniquely combines high-purity stevia with pure cane sugar in a patented, proprietary process. Steviacane™ tastes and performs like sugar but with two-thirds fewer calories.

The flavor options were developed to provide food manufacturers with low-calorie versions of currently available ISC products.

“According to Darrell Gerdes, manager of research and product development for ISC, “If you compare the flavored steviacane options with their full-calorie sugar counterparts, you will see that the flavored steviacane has the same great taste as well as the same functionality in recipes.”

The flavored versions of steviacane™ can be used in dry rubs, cake mix products, baked goods and on toppings for a variety of desserts. ISC also has the ability to create additional flavors to meet a customer’s specific need.

Although the honey, maple and free-flowing brown sugar flavors were primarily created for industrial use, ISC is considering selling directly to consumers since retailers have already expressed interest in the products.

“The patented process for steviacane provides us with a distinct advantage over our competitors and allows us to better address food manufacturers desire for a natural sweetener that uses less sugar, but that doesn’t impact finished product flavor,” said Gerdes.

A pallet of steviacane™ is ready for shipping to grocery store shelves.

Steviacane’s debut is Monday, November 1, on HEB grocery store shelves in Houston, Austin and San Antonio. Gerdes sees that as just the beginning for consumers who today are demanding a natural sweetener with fewer calories.

Steviacane™ has twice the sweetness of natural sugar allowing consumers to add half as much as they normally would use and achieve the same sugar taste as they are accustomed to. In addition, if used per instructions, steviacane™ adds only 1/3 the sugar calories of natural sugar.

Steviacane™ is made with all natural cane sugar and natural stevia. Gerdes observed that there are many stevia products available to consumers today but emphasizes that this is the only stevia product that he has tested that tastes like sugar.

It bakes like sugar and sweetens beverages like sugar with the the attributes that consumers seek – “all natural”, “cane sugar taste” and “less calories.” Gerdes expects this product will receive a high level of satisfaction from all who try it.

The roll-out of steviacane™ will be in a two-pound canister and a box with 40 steviacane™ sticks. The sticks are similar in idea to traditional packs of sugar but with a big difference – one teaspoon of steviacane™ contains only one-half a teaspoon of sugar specially blended with stevia. Stevia is a natural sweetener derived from the leaves of the Stevia plant.

Darrell Gerdes, Imperial Sugar's Manager of Research and New Product Development.

Gerdes says he has never before been a part of such a fast and efficient new product launch – from development in February, through extensive third-party product quality testing and evaluation, unique packaging, and, finally, launch in November.

Steviacane™ was evaluated by sensory panels of trained experts in Chicago, comparing the new sweetener against sugar and other sweeteners on the market. The panel testing followed food industry standards and included a list of taste descriptors. The result was thumbs-up for steviacane™ by the experts … a genuine sugar taste.

Meantime, Imperial Sugar Company’s sales team is actively working to get steviacane™ on other supermarket shelves nationwide soon after the HEB launch.

Steviacane™ by Natural Sweet Ventures is a collaboration between Imperial Sugar Company (ISC) and PureCircle.

The products made their debut this month at Wholesome Sweeteners’ trade show booth at the Natural Food Expo West in Anaheim, California.

Consumer Marketing Manager Karen Stevenson expects the line to be a hit in the marketplace. “Agave is our fastest growing product type. It’s really unprecedented,” she says.

What’s responsible for the growth? “As consumers become more aware of new sweetener options, they’re more willing to try them,” Stevenson says. “It used to be that we only had conventional white and brown sugars to choose from. Now there are new sweeteners that combine in new, wonderful ways.”

Part of the appeal of agave is that it’s organic and has a low glycemic index, which is a measure of how quickly a body adjusts to sugars. High-glycemic food causes blood sugar to spike. Low-glycemic food gives a body energy, but more slowly. “It’s a slow burn vs. a fast burn,” explains Stevenson.

And like sugar, agave has versatility. This flavored line, for example, can be used to top waffles, pancakes or desserts, in oatmeal, as marinades, in coffee, or in homemade salad dressings.

To make agave, the core of the plant is first harvested then crushed. Juices are collected and filtered then hydrolyzed very slowly. To convert the agave juice into a nectar that our bodies can digest, Wholesome exposes it to low heat over a long period of time to create “raw” agave syrup, or brings the heat up faster to create regular (or “light”) agave. Raw agave is less filtered and has a slightly more complex flavor profile.

Within Wholesome’s new line, three flavors — strawberry, maple and cinnamon — are raw, while vanilla is light.

Stevenson says she’s been experimenting with the new line in her own kitchen, “and they’re so much fun. I made maple oatmeal scones and some ricotta fritters with vanilla agave that were so good they were dangerous to have in the house. I’m delighted to see how versatile they are.”

“The needs in Haiti are enormous, and everyone is touched by the stories and pictures on the news,” says vice president George Muller. “We felt compelled to act.”

Sugar bound for Haiti waits in the Port Wentworth plant warehouse with team members that helped on project. (l-r)Wilkin Cuter, Brenda Rose, Sheila Bryant and Ronell Clark

Those following the earthquake story already know that getting supplies to the people in need hasn’t been easy. The earthquake initially damaged Port-au-Prince’s north and south piers, making the import of supplies by ship impossible. Ten days after the earthquake, Haitian authorities and the U.S. military had finally reopened one pier, allowing one ship to dock at a time.

Working through the logistical challenges of delivering pure cane granulated sugar to Haiti is Brenda Rose, appointment coordinator at the company’s Port Wentworth refinery outside Savannah.

“I’ve been so excited to come to the office in the morning and work on this,” says Rose. “It’s tougher than I thought it would be,” Rose says. “There are so many hoops to jump through, I feel like I’m in the circus.”

Before even contending with the challenge of finding a functional dock in Haiti, Rose had to jump through her first hoop: getting all 2,560 two-pound bags of sugar to a dock in the United States. To solve that problem, she called in a favor with a friend who owns a tractor-trailer line. “He said he’d pull the container wherever we want him to,” says Rose.

Next, she had to find an organization willing to donate a shipping container — which she found through charity group Food for the Poor.

Imperial Sugar team loads truck with sugar bound for Haiti. (l-r)Reggie Simmons, Gary Hendricks, Brendea Rose, Derrick Exely and Sam Gent

Once the shipping container itself is in Haiti, it likely won’t come back. “I’ve seen the news,” says Rose. “I know that once they unload the container, it’s going to be used as housing. We’re good with that.”

The next hoop turned out to the most challenging: finding a ship to take the container to Haiti –which she finally found, after dozens of phone calls to friends in Florida and overseas.

On February 11, nearly one month after she started working on the effort, Rose watched with gratification as 18 pallets of sugar were put on a truck bound for Miami, to be transferred to a shipping container and then sent to Haiti. With the hoop-jumping behind her, Rose immediately began gathering monetary donations from co-workers to give to the Red Cross’s Haiti relief fund.

It’s a huge accomplishment, but Rose doesn’t expect praise. “Someone helped us out at one time, so it’s our turn. I don’t need accolades. God gets the glory out of all this. And I get what I need from God.”

To the casual observer, the sudden uptick in stevia sales may be confusing. Why all the interest in stevia? And what does the world need with another sweetener?

The world may not need just any old sweetener, but stevia offers something special that no other sweetener has so far: zero calories, no bad after-taste and a natural provenance. That particular combination is the “holy grail” for beverage makers and others, an editor of Beverage Digest told the Chicago Tribune.

So it should come as no surprise that stevia is gaining a broader audience, moving beyond health-food circles and into the general public — and enjoying sweet success.

“Right now what I see is that it’s replacing artificial sweeteners like Splenda,” says Andy Briscoe, president of The Sugar Association.

The natural sweetener’s flock of fans can thank an ingredient called rebaudioside A – or Reb A – for the good taste of recent stevia-based sweeteners, such as SweetLeaf and Truvia. Reb A is what gives these stevia-sweetener brands a better taste profile than the ground-up stevia powders one used to find in health-food stores. Processors extract Reb A from the leaves of the stevia plant, which has been used for centuries by the natives of Paraguay.

The FDA approval of stevia is perfectly timed to take advantage of a recent food-and-beverage trend toward simplicity and away from complicated ingredient lists. Consumer research group Innova Market Insights notes, “The downturn is making people nostalgic for simpler times and simpler foods. The interest in ‘back to basics’ has driven interest in natural and clean-label foods.”

At a San Francisco food show earlier this month, for example, one could see the impact of stevia: One of the busiest stands belonged to a new enhanced-water beverage, sweetened by – you guessed it – stevia. And as food-and-beverage producers tap into stevia’s possibilities, that’s just a taste of what’s to come.

Home bakers love Imperial Sugar's new individual brown sugar packets, Redi-Measure.

Work-saving appliances and pre-packaged ingredients are just a few of the conveniences that bakers appreciate when they’re whipping up something delicious in the kitchen. That’s why Redi-Measure™ brown sugar pouches have been such a hit since their introduction last November. Sold under both the Imperial Sugar and Dixie Crystals brands, Redi-Measure™ contains twelve premeasured pouches of firmly packed light brown sugar in ¼ cup servings.

Easy open individual packets keep the brown sugar soft and fresh.

The easy to open pouches are perfectly suited for most recipes and the individually sealed pouches keep the sugar fresh for each baking occasion.

“We evaluated hundreds of recipes and talked directly with consumers and found that most bakers prefer having quarter-cup increments of sugar on hand,” says Sally Zehnal, Imperial Sugar’s Packaging Development Manager. “The packaging keeps the sugar fresh, and it’s easy to use in any recipe.”

“Redi-Meaure brings innovation to the stagnant sugar category, especially for baking,” says Imperial Sugar Brand Manager Hyuna Lee. “Thanks to the product’s ease of use, good word of mouth among consumers and the upcoming holiday season, we’re expecting to see a healthy increase in sales. Redi-Measure is a great product that was based on consumer inquiries. It is a perfect fit for the busy lifestyle of today’s baking families.”

Getting the product from conception to development was equally sweet: Zehnal says a high performing cross functional team was assembled to expedite the product into the marketplace. “We involved folks from product development, logistics, planning, operations, sales, marketing, finance, accounting, purchasing and quality in the project and the team worked very closely to execute within the given timeline.” she says. “We were all pleased that everything came together so seamlessly and that we have a hit on our hands. It’s a good feeling.”

Season four is now underway, and episode five features famed chef Richard Sandoval, who operates Modern Mexican Restaurants group, a leader in the upscale Latin culinary movement, with locations in New York, Dubai, Las Vegas, Denver, Tyson’s Corner, VA, Washington, D.C., Mexico City, and Acapulco.

Sandoval journeys to the outer reaches of Mexico, from the dense jungles of Quintana Roo to the mountaintops of Jalisco to the Pacific cliffs outside Acapulco. He explores how the world’s first organic fair-trade honey is harvested by native Mayans, and shows how to tap the rare blue agave for its syrup. Back in the kitchen, he prepares a Mexican feast of Salmon Terrine with Chile Guajillo a la Blue Agave, and Camarones de la Vera Cruz.

The extra special ingredients? Wholesome Sweeteners’ Organic Fair Trade Honey and sweet Blue Agave Nectars are featured on the PBS program.

Chefs A’ Field has received wide critical acclaim as well as an Emmy Award nomination and has been awarded two prestigious James Beard Awards , including Best National Television Cooking Program. The series has also received two CINE Golden Eagle Awards, two White House Photographers Awards, The Chicago Film Festival’s Gold Hugo Award, and has been recognized by Food & Wine Magazine with their annual Tastemaker Award.

Chefs A’ Field airs on public television stations nationwide. Please check your local listings for broadcast times in your area. The programs are also available on DVD at PBS.org.

For more information:

www.chefsafield.com

www.modernmexican.com

Wholesome Sweeteners, a joint venture between Imperial Sugar and Edward Billington & Son, Europe’s leading importer of natural and organic unrefined sugars, chose the Expo to introduce new products.

1) Gourmet Organic Flavored Blue Agaves

The multi-purpose sweeteners are made with mild nectar from the renowned Blue Agave (or, “Weber azul”) plant from central Mexico and are now available in gourmet flavors such as Vanilla, Strawberry, Maple and Cinnamon. These syrups are the perfect topping for pancakes, waffles, oatmeal, beverages, and as an ice cream topping.

2) Billington’s USA Sweeteners

Billington’s unique, unrefined cane sugars are produced naturally on the Island of Mauritius in the Indian Ocean, where high quality specialty sugars have been made for decades. These artisanal sweeteners are proclaimed by many chefs and home bakers as probably the best in the World.

Billington’s is now available in new bag-in-box packaging that features a heat-sealed inner lining that keeps the sugars fresh, soft and moist.

Gourmet Organic Flavored Blue Agave and Billington USA Sweeteners will be available at stores where Wholesome Sweetener brands are carried.

“Consumers can finally have a great-tasting frosting that’s easy to make and easy on the pocketbook, too,” says Imperial’s New Product Development Manager, Darrell Gerdes, PhD Food Science. “We’ve created three frosting flavors: Gourmet Chocolate, Creamy Vanilla and Classic White. Classic White is a perfect base for customizing with colors, flavor extracts or your own unique ingredients. Given the product’s flavor, consistency, ease of preparation and price point, we think we’ve cracked the code on what home bakers have been wanting for years — cake frosting like grandma used to make.”

This holiday season, Bi-Lo stores in the southeastern U.S. will carry all three flavors under the Dixie Crystals brand, while HEB stores in Texas will carry Imperial Sugar branded Classic White and Gourmet Chocolate frostings. Special “HEB Showtime” demonstrations of the new products will be held on November 21st in 128 HEB locations throughout the San Antonio, Austin, Houston, Waco, and Corpus Christi areas, as well as in stores in the Texas Rio Grande Valley and Midland-Odessa area.

Preparations are simplicity itself: all a baker needs is a stick of softened butter, a quarter-cup of water and an electric mixer. The result: a delicious taste sensation that’s literally the “icing on the cake”.

Each box contains two packets of frosting mix. Using both packets of mix allows a baker to frost a two-layer round cake, a 9″ x 13″ sheet cake, or 18-24 cupcakes. Baker’s Supreme mixes offer a unique alternative for consumers in that they can make just one pouch of frosting mix, which will be enough for a single layer round cake or 9 to 12 cupcakes.

During in-home tests, the product proved to be child- friendly, so the baking experience lends itself to the “good ol’ days” when kids learned how to bake from mom and grandma.

EASE OF PREPARATION

It only takes 5 minutes and 3 simple steps to make a great frosting with Baker’s Supreme Premium Frosting Mix. Here’s how:

• Step One – Cream butter on low speed in a 2.5 to 3 quart mixing bowl.
• Step Two – Add contents of one pouch and ¼ cup water to creamed butter. Blend on low for two minutes, then scrape bowl.
• Step Three – Add contents of second pouch to bowl and blend on low for one minute, then on high for two minutes. Voila, perfect frosting!

(For fluffier frosting, simply mix at high speed for an additional two minutes).

CUSTOMIZED FROSTING FLAVORS

Baker’s Supreme Premium Classic White allows home bakers to customize frosting for whatever celebration or event they like. Here are some examples of customizations developed at the Imperial Sugar test kitchen.

Peppermint Frosting

Add ½ teaspoon of peppermint extract in step three.

Cream Cheese Frosting

Add 4 ounces of cream cheese but only ½ stick of butter in step one. Only add two tablespoons of water in step two.

Vanilla, Lemon or Orange Frosting

Add one teaspoon of preferred extract in step three.

Cinnamon Frosting

Add ½ teaspoon ground cinnamon in step three.

Strawberry Frosting

Add ½ cup of Strawberry Jam to Step 1 of mixing instructions. Only use 2 teaspoons of water in Step 2 of mixing instructions.

Peanut Butter Frosting

Add 1/4 cup of peanut butter but only ½ stick of butter in Step one. Only add 5 tablespoons of water in step two.

Black Frosting (perfect for Halloween cupcakes and cookies)

Use two tablespoons of black liquid food coloring and two tablespoons of water instead of ¼ cup water in step two.

Red or Green Frosting (Perfect for Christmas baking projects)

Use two tablespoons of red or green liquid food coloring and two tablespoons of water instead of ¼ cup water in step two.

Purple Frosting

Replace ¼ cup water in step two with 2 tablespoons of water, 1 tablespoon of red food coloring, and 1 tablespoon of blue food coloring in Step 2 of mixing instructions.

Pink Frosting

Use four tablespoons of water and one teaspoon of red food coloring instead of ¼ cup water in step two of mixing instructions.

Yellow Frosting

Use three tablespoons of water and one tablespoon of yellow food coloring instead of ¼ cup water in step two of mixing instructions.

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