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Food Processing December 2012 Anthony & Fusaro	Understanding Monk Fruit: The Next Generation Natural Sweetener With stevia laying the groundwork, luo han guo seems poised to be the next natural non-nutritive sweetener.
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 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 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	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 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 April 2005	From the Bench: Sweeteners A new crop of sweeteners offers a wealth of functionality and flexibility in formulation.
Food Processing April 2006	From the Bench: Sweeteners This selection of sweeteners provides processors a flavorful palette for consumers' palates.
Food Processing April 2009	Ingredient Round Up: Sweeteners This month's ingredient round-up focuses on sweeteners.
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 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 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 2013 David Phillips	Beverage Trends Point To Natural Ingredients And Safe Sources Of Energy And Nutrition Whatever the beverage ingredients of future are, there is a pretty good chance they will be all-natural and good for you, says, Kelly Weikel, senior consumer research manager with market research firm Technomic Inc., Chicago.
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 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 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, 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.
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 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 2011 Mark Anthony	Beverages No Longer Equal Empty Calories Shoring up the perceived beverage weak spot in the modern diet has been the objective of many processors and ingredient providers. As a result, much of what we see on the shelves has taken on a new look, feel and taste.
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 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.
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 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.
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.
Food Processing April 2010 Diane Toops	Much Ado About High Fructose Corn Syrup Corn Refiners Association fights an urban legend that high-fructose corn syrup causes obesity.
Food Processing April 2011 Anthony & Feder	Food Processors Work on Building a Healthier Desserts You can build healthier desserts and confections with the right ingredients.
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 April 2012 Mark Anthony	Processors Working to Remove the Guilt From Desserts and Confections Confection manufacturers are facing a new challenge, that of avoiding chemicals and preservatives consumers have been shunning.
Prepared Foods January 2008 Marcia Mogelonsky	Sugar-free Foods and Beverages Sugar-free foods are poised to grow, as health-conscious consumers seek alternatives to sugared snacks, desserts and drinks.
Food Processing March 2013 Frances Katz	Trends in Optimizing your Formulations and Recipes Whether the goal is cost reduction or following consumer trends, even the most honored recipe can be tweaked with new ingredients.
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 August 2010 Mark Anthony	Building Healthier Desserts Processors have been trying for nearly a generation to bridge the gulf between the reality of dessert and the concept of health.
Fast Company May 2011 Ben Paynter	Truvia's Test: Can Diet Sweeteners Go Natural? Only now can the inside story of Truvia -- and its unlikely success -- be told.
Food Processing July 2009 Toops & Fusaro	Exhibitor Highlights from the IFT 2009 Show A list of exhibitors thought to have had some of the most innovative products.
Food Processing January 2010 David Feder	Flavor Trends 2010: Make Mine Plain Flavor trends are going comfort-retro -- but don't write off exotics just yet. Consumer palates remain open to new adventures.
Prepared Foods January 1, 2006	Tips on Color and Candy Topics Today's natural colors can be used effectively in a wide variety of applications.... Balancing sweet and sour in non-chocolate confectionery products... Alternatives to sucrose provide sweetness, functionality... etc.
Prepared Foods April 1, 2006 Marcia A. Wade	Fixing the Fiber Gap As the country becomes more aware of its fiber deficiency, manufacturers are looking at ingredients such as inulins, resistant maltodextrins, beta-glucans and pectins to efficiently fill the fiber gap.
Prepared Foods June 2, 2006	Factoring for Functionality Formulating Low- and No-lactose Frozen Desserts... Polyol Potential... Lessons in Pectin... Optimizing Carrageenan in Processed Meat Products...
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 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.
Food Processing October 2009 David Feder	How to Build a Healthier Dessert With fat, sugar and calories on the outs, wise manufacturers are building healthy indulgences through clever application of current ingredient and technology trends.
Food Processing May 2010 Diane Toops	Confectionery Makers Sweet Talking with Candy Innovation A little less sugar, a few more healthy ingredients can make confections respectable snacks.
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 February 2009	Hitting the Shelves: Sweetness, Naturally PureVia is an all-natural, zero-calorie sweetener that derives its sweet taste from stevia leaf extract.
Food Processing March 2010 Mark Anthony	New Beverage Products are Dashing to Dairy Beverages of all types are working in dairy products and less obvious dairy ingredients for health, satiety and just plain enjoyment.
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.
Food Processing December 2008	The Year of Stevia Few new ingredients have stirred as much interest as the various extracts of the Paraguayan stevia plant.
Food Processing October 2008	Abuzz With Energy Drinks The "energy food s"category is expected to top $10 billion by 2010, according to Mintel International, Chicago.
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.