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Prepared Foods
October 1, 2005 |
The Slow Winner Like the tortoise, Palatinit of America's Palatinose provides an optimal, constant and long-lasting supply of energy in the form of glucose.   |
Nutra Solutions
September 1, 2005
Olaf Weitz |
Honey, Don't Call Me Sugar Palatinose is a slow-release carbohydrate suitable as an ingredient in sports and functional drinks. |
Food Processing
April 2006 |
From the Bench: Sweeteners This selection of sweeteners provides processors a flavorful palette for consumers' palates. |
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
October 2010
Mark Anthony |
Functional Ingredients: A Sugar by Any Other Name HFCS -- or call it corn sugar -- is as sweet as sugar because it is sugar. |
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
July 2007
Mark Anthony |
HFCS (Highly fattening or crappy science?) Empty calories, yes, but demon, no; the truth and friction behind high-fructose corn syrup. |
Science News
October 26, 2002
Janet Raloff |
Distressing Gut Symptoms May Trace to Sweets A side effect of our sweet obsessions may be a bellyache, sometimes accompanied by bloating, cramps, or diarrhea. Researchers at the University of Kansas Medical Center now offer experimental data suggesting one explanation for those gut-level responses. |
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. |
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. |
Food Processing
April 2007
Mark Anthony |
Nutrition Beyond the Trends: Sweet Like Cactus A cactus for the centuries makes more than tequila -- it makes a great natural sweetener with inulin. |
Food Processing
April 2013
Mark Anthony |
Fructose: Toxic Sugar or Tortured Logic? The anti-sugar forces turn their attention from HFCS to fructose, even at the expense of fruit consumption. |
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. |
AskMen.com
Jim Bauer |
Fructose vs. glucose While low-carbohydrate diets have their place, the more important factor when it comes to carbohydrates is the type you are choosing to eat. |
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. |
Seasoned Cooking
March 2005
Michael Fick |
Got the High Fructose Corn Syrup Blues? Many people do know what causes their gastrointestinal upset, and can avoid it. |
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
August 2013
Mark Anthony |
The Condemnation of Carbohydrates: A Food Manufacturers Guide to Understanding Diabetes The commonly held notion that sugar intake equals diabetes is a kind of unofficial dogma. But like many dogmas, this one falls apart upon closer examination. |
Food Processing
April 2005 |
From the Bench: Sweeteners A new crop of sweeteners offers a wealth of functionality and flexibility in formulation. |
AskMen.com
Phil Franklin |
Unhealthy Ingredients On Food Labels You've probably heard this advice before: Read the nutritional labels on food before you buy it. With the obesity rate now double what it was in 1980, that advice is all the more relevant today. |
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. |
Food Processing
August 2006
Lauren Swann |
Low and Sweet Conventional soft drink sales may be down, but things are bubbling for low-calorie, naturally sweetened drinks. |
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... |
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
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. |
