Dive Brief:

• The USDA has revised the grading standards for the country's maple syrup industry, which were considered by some, like the International Maple Syrup Institute, to be confusing for consumers.
• Under the new standards, the Grade B label disappears, and the darker syrups once under the Grade B label are now incorporated into the broader Grade A category.
• Grade A now encompasses "four new color and flavor classes for maple syrup: golden color and delicate taste, amber color and rich taste, dark color and robust taste, and very dark and strong taste," according to the Associated Press.

Dive Insight:

Part of the confusion may have been because certain darker maple syrup varieties that were classified as Grade B were meant for reprocessing but not intended for retail sale. Darker syrup is becoming more popular for cooking and food toppings, so the revised standards could make it easier for consumers to choose the right syrup type. The new grading standards also now match the international standards.

Food Dive reported on new research regarding maple syrup last month, as well as on maple syrup technology some months ago.