Sweeteners Almost Everywhere
"Added sweeteners are different from naturally occurring sugars and experts worry that too much sweetness in our food can lead to changing taste preferences, energy intake and dietary patterns," says Phil Lempert , founder of Food Nutrition & Science and CEO of The Lempert Report and SupermarketGuru.com. "Supermarkets can use this as an opportunity to direct shoppers away from empty sweet calories and toward naturally sweet fruits that offer better health and higher margins."
Researchers found that caloric sweeteners are used in more than 95% of cakes, cookies and pies, granola, protein and energy bars, ready-to-eat cereals, sweet snacks, and sugar-sweetened beverages, while non-caloric sweeteners are used in more than 33% of yogurts and sport/energy drinks. Non-caloric sweeteners also are used in 42% of waters (plain or flavored) and most dietetic sweetened beverages.