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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.
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.
Wired September 25, 2007 Patrick Di Justo	What's Inside: Colgate Whitening Oxygen Bubbles Brisk Mint Toothpaste A list and definition of the ingredients in your toothpaste.
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.
Food Processing April 2006	From the Bench: Sweeteners This selection of sweeteners provides processors a flavorful palette for consumers' palates.
Food Processing April 2010	Ingredient Round Up: Sweeteners We focus on new varieties of sweeteners.
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.
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.
Prepared Foods June 1, 2005	Fruity Fiber with FOS Frutalose L85, a 100% GRAS, natural chicory root extract with both prebiotic and low-calorie sweetening capabilities, is five times sweeter than conventional native inulin powder. And, as a liquid, it is easier to handle and incorporate into formulations.
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.
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 April 2005	From the Bench: Sweeteners A new crop of sweeteners offers a wealth of functionality and flexibility in formulation.
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 2009	Ingredient Round Up: Sweeteners This month's ingredient round-up focuses on sweeteners.
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?
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.
Wired November 2003 Evan Ratliff	Hitting the Sweet Spot It's got full flavor at one-third the calories. It's safe for teeth and diabetics. And it's all-natural. The long, strange search for the ultimate sugar substitute.
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 October 2005 Ashman & Beckley	Product Spotlight: Fusion reaction in your mouth Cadbury Adams has applied the idea of mass customization to its Trident Fusion Gum, which gives consumers the ability to create their own unique chewing flavor and sense sensation.
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 May 2011 Mark Anthony	The Future of Confectionery Ingredients Ace-K, honey make inroads as sweeteners; gums and nuts play supporting roles.
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 January 2008	Food Biz Kids: 'Weird' Flavor Pairing Works "The outside crunches, the middle squishes." Kids give their opinions on strawberry lime gum from Trident Splash.
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 October 1, 2006	Sugar-free and Fiber-rich The removal or reduction of sugar from confections is one way to reduce calories. Adding functional ingredients, such as fiber, is another -- with a bonus.
AskMen.com Lars Dufke	Q&A: Microwave Fear, Dark Beer & More Have you ever wondered about the dangers of chewing gum? Or if nuking your food affects its nutritional content? Or when you should carb up when it comes to workouts? Read further to find the answers to these and other questions.
Science News May 22, 2004 Janet Raloff	Cinnamon Cleans the Breath Dental scientists have shown that an essential oil from this spice can kill oral bacteria, including germs responsible for a chemical that imparts the rotten-egg smell to the breath.
Food Processing February 2013 Stuart L. Cantor	Bakery Product Trends Emphasize Healthier Eating The variety of baked goods ranges from low-fat rolls, artisan breads and fiber-enriched cookies to decadent designer cakes and pastries.
Wired November 27, 2007 Aria Pearson	The Evolution of Gum -- 5,000 Years of Pure Chewing Satisfaction Sink your teeth into how 5,000 years of lip-smacking, bubble-blowing, jaw-grinding progress got us here -- to Clean Gum -- which uses an amphiphilic polymer that gives the gum nonstick properties.
AskMen.com Joshua Levine	Flatulence: How To Prevent It Why go through so much restiveness over something as natural as farting? Okay, the abovementioned facts are reason enough, but let us at least dissipate the notion that farting, or Flatus, is bad...
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.
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.
Prepared Foods February 5, 2006	Sweeter Sales Premium Ingredients Group to be the sole U.S., Canadian distributor of aspartame from the NutraSweet Company, under the brand name NutraSweet(R).
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 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.
AskMen.com May 11, 2003 Mike Davison	Take Care Of Your Teeth: Dental Care 101 Scary, twisted, rotting, stinky, yellow teeth will turn anyone off. And although you might think you know everything there is to know about dental care, you'd be surprised to learn certain facts that you may not have been aware of when it comes to your teeth and gums.
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.
Food Processing October 2008	Heal Yourself With Chewing Gum Chewing sugar-free gum that contains sorbitol may speed the return of normal bowel function after colon surgery.
Prepared Foods February 5, 2006	Enhancing Baked Goods' Quality A conference featuring omega-3s and other fortifiers, proteins and stabilizers useful to formulators wrestled with new product concepts.
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.
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 December 1, 2005	Directing Dairy Solutions to specific impacting the dairy foods industry, including omega-3 fortification, sweetener systems and emerging nutrients.
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.
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.
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?
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.
Prepared Foods April 1, 2006	Very Dairy Day Stabilizers play a crucial role in the processing, body, texture, shelflife and distribution of dairy products.
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 May 2012 Mark Anthony	The Changing Face of Confections As bakers and confectioners deal with low-calorie and gluten-free demands, suppliers suggest novel sweeteners and nuts.