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Food Processing April 2006	From the Bench: Sweeteners This selection of sweeteners provides processors a flavorful palette for consumers' palates.
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.
Prepared Foods May 1, 2005 Julia M. Gallo-Torres	"Neotame-ing" the Beast A line of neotame-based blends, produced by Sweetener Solutions LLC, a strategic partner of The NutraSweet Co., provides formulators with ingredients that can be used as both a general sweetener and flavor enhancer.
Prepared Foods January 2009	Hitting the Shelves: Honey, Honey Increased concern over the safety of artificial sweeteners, refined sugar and high-fructose corn syrup has left some health-conscious consumers demanding more natural sweeteners.
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.
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.
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 April 2010	Ingredient Round Up: Sweeteners We focus on new varieties of sweeteners.
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.
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.
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 2005	From the Bench: Sweeteners A new crop of sweeteners offers a wealth of functionality and flexibility in formulation.
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.
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.
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.
Prepared Foods October 1, 2006	Changing Standards Changes to the Frozen Desserts Standard of Identity will impact the formulation of a number of products. This article addresses what this may mean for ice cream formulations.
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.
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.
Chemistry World January 14, 2013 Anthony King	Sweetener in the clear once more The artificial sweetener aspartame has been given the all-clear by the European Food Safety Authority. After an evaluation of 'all available information' the authority concluded that aspartame poses no safety concerns for consumers.
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 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 March 2012 Anthony & Fusaro	Stevia Seeps Into Beverages So do honey and monk fruit/luo han guo extracts, as drink makers try to reduce calories while also keeping labels clean and simple.
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?
IndustryWeek July 1, 2002 Jill Jusko	Bitter Goodbye Confectionery manufacturers say U.S. government subsidies boost domestic sugar prices unfairly, making moving offshore an appealing prospect for some.
Fast Company Sarah Kessler	Food Startups Bring Quinoa and Quail To The Boonies The next front for the food delivery wars is not cities. It's where you can't buy organic in the local corner store -- or even the local grocery store. But as America's tastes evolve, so do meal startups.
Food Processing August 2009 David Feder	How to Build a Healthy Breakfast Breakfast makers are looking beyond snap, crackle and pop to a functional future of simplicity, endurance and heart health.
AskMen.com	Grossest Ingredients By going through this list, maybe you'll prevent consuming some of these nasty and sometimes harmful ingredients in the future.
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.
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 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.
Chemistry World December 17, 2013 James Urquhart	Controversial sweetener declared safe The low-calorie artificial sweetener aspartame and its breakdown products have been given the all-clear for human consumption once more by the European Food Safety Authority.
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 January 2009	Ingredient Supplier Guide In 2009, Food Processing will be developing a comprehensive list of the nation's ingredient suppliers.
Prepared Foods August 11, 2006 Julia M. Gallo-Torres	Editorial Views: Uncompromising Taste At IFT Show, a plethora of suppliers... R&D Applications Seminars to be held in September...
BusinessWeek April 28, 2011 Duane Stanford	Ailing Merisant Looks for La Dolce Vita The aspartame maker puts the Equal brand on other types of sweeteners.
Prepared Foods February 2, 2007 Claudia O'Donnell	A PF Exclusive: Turning the Tide The trend toward increased obesity may be reversing itself, although challenges remain.
Wired September 22, 2008 Patrick Di Justo	What's Inside Orbit White Gum? Boiled Pine Sap! Explanation of the ingredients of this popular gum.
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 July 11, 2007	Abstracts Luxury low-cal snack... New low-sodium sea salt available to U.S. food manufacturers... Creative tortilla prototypes... Three new enzyme products... etc.
Food Processing October 2006 Kantha Shelke	Eat Yourself Thin America's obsession with its waistline has made the food industry pay closer attention to a new breed of diet- and weight-friendly foods.
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.
Chemistry World December 2, 2010 Akshat Rathi	Using fruit flies' sweet tooth Australian researchers have used fruit flies' sweet tooth to help in attempts to develop new sugar alternatives.
Inc. July 2007 Sarah Goldstein	Case Study #3: The Taste Maker Ventana Health's Zsweet aims to be the sugar substitute of choice for the health conscious, particularly those who have special dietary needs.
AskMen.com Sabrina Rogers	Dangerous Chemicals In Foods Today, a majority of foods found on supermarket shelves in North America are loaded with potentially harmful chemical additives, preservatives, and other dangerous substances. Find out which additives you shouldn't touch with a 10-foot pole.
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 October 2006 Frances Katz	35th Annual R&D Survey: `How do I know you're organic?' Consumer interest in organic and healthy products is forcing R&D teams to learn agronomy, a little pharmacology and new methods of ensuring food safety.
Food Processing February 2012 Dave Fusaro	The Food Industry Fights Back On obesity, food safety, 'questionable' ingredients, the industry can do a better job of tactfully defending itself; the key is transparency.
Food Processing October 2008 Dave Fusaro	Supply Chain Pains Who's managing whom? In a year of unprecedented pressures, our exclusive joint survey finds a tug of war between food processors and their suppliers.
Food Processing March 2012 Dave Fusaro	Food Processors Turning to Ingredient Suppliers for Customized Blend of Ingredients Ingredient suppliers increasingly are called upon to supply premixes, and a little R&D, too.
Prepared Foods June 2, 2006	Abstracts New sweetener granted GRAS status... Natural raw materials meet technological demands, functional requirements... Mineral-rich functional phosphates... Recently expanded line of salt replacers... Comprehensive information for food starch selection... etc.