Sweeteners, sweets, sugars and the rest of it. It's on so many of our minds so much of the time.
You smart, smart product developers have created some amazing stuff with the creative use of sweeteners. You've made it possible for us eaters to indulge in the foods we love without paying the price. I am tempted but will not use the phrase "cake and eat it, too" in this entry, despite that being the essence of the work so many of you do.
I am not pandering. I will not pander. I cannot stoop to that sad practice. However, credit is due and shall pay it to those of you who deserve it. I'm certain there of some of you out there that do not deserve it, you know who you are. As you read, please consider no credit given to you at this point, but do not be discouraged. I will be doling out credit on a quarterly basis, so you have every chance to redeem yourselves by this summer.
To those of you receiving credit, please do not loosen your grip on your achievements. Keep strong and remember, no likes a braggart.
Now... on with it!
Your weekly reduction!
Articles about sweeteners in the development and formulation of food products.
Stevia (stevia rebaudiana) is grown, harvested and used as a sweetener in many countries around the globe.
Organic Coconut Sugar for Diabetic Applications.
Replacing sweetness can be accomplished with high-intensity sweeteners like aspartame or stevia.
Individuals who have a high preference for sweets and a high aversion to bitter flavors may be at an increased risk of developing metabolic syndrome.
The Center for Science in the Public Interest filed a petition with the FDA urging the agency to identify a safe level for added sugars in beverages.
Find more articles about sweeteners in food product development and formulation.