Honey — a sweet, thick, supersaturated sugar solution manufactured by bees from floral nectar to feed their larvae and for subsistence in winter. Honey is composed of fructose, glucose, and water, in varying proportions; it also contains several enzymes and oils. The color and flavor depend on the age of the honey and on the source of the nectar.

Lactose — "milk sugar" that occurs naturally in all mammalian milk, including human. Lactose is about 1/6 as sweet as sucrose.

Maltose — naturally-occurring non- sucrose sugar found in many plants, principally sprouting cereal grains like barley. Maltose is a disaccharide consisting of two glucose (dextrose) molecules chemically linked. In the human digestive tract, natural enzymes split starches into, among other things, maltose. Maltose has a sweetness about 1/3 that of sucrose.

Maple Syrup — Maple syrup, composed largely of sucrose, glucose, fructose and small amounts of vitamins and minerals, is simply the concentrated sap of 40+ year-old maple trees. This sap, which is only 2-3% sugars, is collected and concentrated, usually through boiling, until the sugar content reaches a critical 66%. It takes 40 gallons of sap — the annual output of four trees — to produce one gallon of syrup.