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AskMen.com
September 25, 2003
Mike Davison |
The Truth About Sugar & Artificial Sweeteners If you respect the accepted daily intakes set out by the FDA, and consume them only in moderation, there are healthy ways to reduce calories and add sweetness without altering blood sugar levels.   |
AskMen.com
Jacob Franek |
Health Effects Of Sweeteners Nowadays with rumors swirling about the potential dangers of popular sugar substitutes, choosing a product can be troubling -- but not for long. |
Food Processing
July 2013
Mark Anthony |
Six Low-Key Sugar Substitutes Revisiting six sugar replacements that don't have the PR agents that stevia and monk fruit have. |
AskMen.com
October 9, 2003
Mike Davison |
Q&A On Sugar & Sweeteners Does sugar cause weight gain?... Does sugar cause diabetes?... Does sugar make you overeat?... Does sugar have any nutritional value?... Is sugar addictive?... Do we crave sweets?... Do artificial sweeteners cause cancer?... etc. |
Food Processing
February 2010
Diane Toops |
Have Food Processors Found the Holy Grail of Sweeteners? Will alternative sweetener stevia live up to its promise to consumers? |
Food Processing
July 2006
Frances Katz |
More than one sugar Removing calories, and even the sweetness, from sugar creates new product formulation possibilities. |
Food Processing
April 2010 |
Ingredient Round Up: Sweeteners We focus on new varieties of sweeteners. |
The Motley Fool
December 6, 2004
Rich Duprey |
Splenda Is Splendid The world's sole manufacturer of sucralose reports that demand far outstrips supply. |
Prepared Foods
October 2007
Paula Frank |
Article: Advancing Sweeteners: The Mystery of Sweet Taste Food scientists continue their search for the "Holy Grail" of ingredients that both function and taste exactly like sugar. |
Prepared Foods
April 1, 2005
Lauren Swann |
Ingredient Challenges: Formulation Challenge: Shaping Sweet Success for Reduced-sugar Foods Sugared-down products have risen in just about every category where sugar can possibly be altered, and food formulators have many new options for "sugaring down" their products. But when using these ingredients, careful attention to nutrition labeling is critical. |
Food Processing
April 2006 |
From the Bench: Sweeteners This selection of sweeteners provides processors a flavorful palette for consumers' palates. |
Prepared Foods
October 1, 2006 |
Sweet Combinations When mixed, two or more ingredients often create, for better or worse, an effect that is greater than the sum of their individual components. |
The Motley Fool
February 15, 2005
Rich Duprey |
Splenda's Ads: Sugar-Coated? The maker of the leading sugar substitute is under attack by competitors for deceptive advertising. Investors, take note. |
Prepared Foods
February 1, 2005
Marcia A. Wade |
Retro Reductions As low-carb diets take a dip in popularity, reduced-fat and reduced-calorie products are making a comeback. And many of the ingredients that made low-carb possible also can assist in the formulation of low-fat and low-calorie products. |
Food Processing
April 2006
Kantha Shelke |
The New Diabetes Formulation Paradigm The recent trend of developing diabetes-specific products that are mainstream and safe enough for regular consumption could transcend all healthy food and beverage categories. |
Food Processing
May 2013
David Phillips |
Despite Innovations, Food Manufacturers Still Rely on Past-Generation Sweeteners Acesulfame potassium, aspartame, sucralose still rule the sweetener roost. |
Prepared Foods
April 9, 2007
Elizabeth Mannie |
Sweetening Functional Foods - April 2007 The best type of sweetener for functional foods on labeling and nutrient requirements, product characteristics and functionality requirements. |
AskMen.com
Shannon Clark |
Health Benefits Of Sugar Sugar's days as a "bad guy" may be coming to an end, at least for now. |
Food Processing
August 2007
Jennifer LeClaire |
The Politics of Obesity This year's report on the obesity crisis focuses on what's driving processors in their efforts to make the next generation of food and drink products designed to help weight-management. |
Food Processing
March 2010
John S. White |
Clarifying Added Sugar Myths Calories from high fructose corn syrup and added sugars are just one-tenth of the total calorie increase since 1975, so clearly are not the primary cause of obesity. |
Food Processing
April 2009 |
Ingredient Round Up: Sweeteners This month's ingredient round-up focuses on sweeteners. |
AskMen.com
Adrienne Turner |
Do You Have A Sugar Addiction? For those with an inclination for sweets, a sugar addiction can be as strong, and as serious, as a drug or alcohol dependency. Here are some ways to kick the habit. |
Wired
September 22, 2008
Patrick Di Justo |
What's Inside Orbit White Gum? Boiled Pine Sap! Explanation of the ingredients of this popular gum. |
AskMen.com
October 26, 2015
James Fell |
The Sugar Debate It's time to end the debate: does sugar deserve its bad rap? |
Food Processing
April 2005 |
From the Bench: Sweeteners A new crop of sweeteners offers a wealth of functionality and flexibility in formulation. |
Food Processing
April 2007 |
Ingredient Round-Up: Sweeteners Maltitol scores 90%... Polydextrose, lactitol... Just for yogurt... Sweeten with raisins... Powdered natural sweeteners... Specialty sweetener blends... Better energy... etc. |
Prepared Foods
February 5, 2006 |
A Touch of Flavor and Sweetness Two of the wide-ranging seminars from the Prepared Foods R&D Conference touched on the challenge of global flavor creation and a new sweetener. |
Prepared Foods
July 1, 2006 |
Sweetening the Pot Experiments indicate that sweetness and flavor information available about intense sweeteners is very useful, but food scientists and formulators need to keep in mind that this data can serve only as a guide. |
Food Processing
July 2007
Mark Anthony |
Other news from the sweetener world The past few months have seen unusual activity from the sweetener category: a zero-calorie sweetener that Coca-Cola Co. and Cargill, Inc. will co-develop and market... An alliance between NutraSweet Co. and American Sugar Refining Inc... etc. |
AskMen.com
May 30, 2014
Paddy Spence |
My Journey To Eliminate Sugar - And Why Doing This Will Change Your Life While the process was challenging, the benefits of quitting sugar were significant and immediate. Once my body adjusted, I found my energy levels were much more consistent throughout the day. |
AskMen.com
July 17, 2003
Al Moore |
Food and Nutrition Q&A Do certain foods affect body odor?... Is aspartame bad for you?... Is the Atkins Nutritional Approach hazardous to your health?... What should the average guy's daily carb intake be?... What is the worst thing to eat at the movies? |
The Motley Fool
April 20, 2004
Alyce Lomax |
Coke's So-So Sweet Revenge Mid-calorie, mid-carb soda wars are planned for this summer in a cooler near you. |
American Family Physician
November 1, 2003 |
Gestational Diabetes and Nutrition What is gestational diabetes?... How does gestational diabetes affect my baby and me?... Why is it important to follow a special diet during pregnancy?... What foods should I eat?... etc. |
Nutrition Action Healthletter
September 2000
Michael F. Jacobson |
News From CSPI We need your help. The Food and Drug Administration (FDA) has asked the public whether refined (added) sugars should be included on Nutrition Facts labels. You can bet that the food industry will try to kill sugar labeling... |
Inc.
January 2004
Nadine Heintz |
Five Ideas to Watch Slurpees, planes, and cars improved... collect and trade payroll... and one classical way to score in business. |
Delicious Living
Elisa Bosley |
Sweet Talk Baking with natural sweeteners will make you one smart cookie... |
Outside
May 2005 |
Sugar's Nutritional Properties Even the USDA is giving more attention than it has in the past to the downside of excess sugar. So how much is too much? Try holding it to less than 10 percent of your total calories or, even better, to ten teaspoons daily. |
Chemistry World
June 5, 2012
Simon Perks |
Chiral separation with micro-flows How do you separate enantiomers without any kind of chiral recognition between molecules? The answer it seems is to use asymmetric flow in a micro-fluidic channel. |
