Yes, I use sugar when I bake. Not too much. But, I prefer real sugar to alternative sweeteners, and - in many cases - even to liquid sweeteners. In all cases, I choose minimally processed sugars (rather than the traditional, highly processed cane sugar).
I have to admit, there's not a lot to say about the taste of sugar. Sugar tastes sweet. Sugar tastes like sugar. And I have proven time and again that crystal forms of sugar will perform equally when baking, including when creaming.
After assessing the Maui White natural cane sugar and the Maui Raws Turbinado sugar,) I had to ask myself - why choose one brand of sugar over another? There is nothing to say about taste or nutritional value when comparing sugar. I found these sugars to perform just like other natural cane sugars and turbinado sugars.
I think sugar companies have a tough challenge; they need to compete on value proposition. In this case, Maui sugars are playing up the fact that all of their sugar from the beautiful island of Maui. Does surrounding beauty make a better sugar? I'm skeptical. On the other hand, the sugar comes entirely from the United States. Compare that to Wholesome Sweeteners value proposition of supporting fair trade and sustainability, but sourcing sugar from around the world.
Another area for sugar companies to compete is with packaging. The smaller container size and the individual packets position this product to be ideal for use with coffee, tea, or other small add-in applications. They are less useful for baking and of course, the lion's share of what I use sugar for is baking.
That said, I do think this is a fine product. Would I seek it out if I have easier access to other natural cane sugar? Probably not. What about you?