When In The Raw founder, Marvin Eisenstadt, joined his dad’s Brooklyn sugar-packing business in 1956, natural food wasn’t much of a buzzword yet. But before long, a local restaurant called Brownie’s asked Marvin to help find a natural, less-processed sugar for their health-conscious customers. Marv jumped right on the idea, then to the tropics and back with a delicious Turbinado sugar. He named it Sugar In The Raw. Because that’s exactly what it is.

Over the years, more and more people caught on to the wholesome alternative, but it wasn't until the late 1990's that the all-natural sweetening revolution really took off, and coffee houses put the little brown packets on every other street corner across America. Pretty lucky for us. Luckier still, people are always looking for more natural options these days. So Marv and his sons, Steven and Jeff, and son-in-law, Michael, introduced Stevia In The Raw. Agave In The Raw came next and then Monk Fruit In The Raw.

That's pretty much it, but there's plenty more on the horizon. If you want to find out more just give us a call. Or heck, stop by and say hello if you're in Brooklyn. We'd love to meet you.