Amping up Sweetness without the Calories
For most of us, balancing the desire to reduce sugar intake with our love of sweet foods and drinks is a constant battle.
For most of us, balancing the desire to reduce sugar intake with our love of sweet foods and drinks is a constant battle. Fortunately for those who can’t resist a sweet treat, high-intensity sweeteners are an available alternative.
After watching the video, check out The Lowdown on Sugar Substitutes for more detailed information on the various alternative sweeteners available.
Note: High-intensity sweeteners are considered to be safe by the U.S. Food and Drug Administration (FDA) when consumed at levels within the Acceptable Daily Intake. Consumers with phenylketonuria, a rare genetic disorder, have difficulty metabolizing phenylalanine, a component of aspartame, and should avoid or restrict aspartame consumption. Food products that contain aspartame are required to include a statement on the label that the product contains phenylalanine.
More from IFT
Tapping Into the Power and Potential of Bioactives
As bioactive ingredients move closer to mainstream applications, proponents work to advance awareness of their benefits.
Healthy Food Ingredients: The Next Generation
This column covers how artificial intelligence can be used to create efficiencies in development and production as well as find new sources of nutritional ingredients, and how precision fermentation opens the door to developing ingredients that are eco-friendlier and more sustainable.
Better Juice and Ingredion Collaborate and More Ingredient News
News about food industry suppliers
How to Formulate for Food Intolerances
In this column, the author describes the global prevalence of food intolerances and provides insight into state-of-science ingredient replacement and removal methods when formulating gluten-free and lactose-free foods.
Top 10 Functional Food Trends: Reinventing Wellness
Consumer health challenges, mounting interest in food as medicine, and the blurring line between foods and supplements will spawn functional food and beverage opportunities.
Keeping Chocolate Sweet While Cutting Sugar
Penn State food scientist Gregory Ziegler experiments with substituting rice flour and/or oat flour to reduce the sugar content of chocolate.
IFTNEXT
Episode 28: Spicing Up the Future of Food
In this podcast we’ll focus on some of nature’s herbs, spices and the extracts that offer potential health benefits. We'll also talk with the article's author, Linda Ohr, about what the research tells us, as well as some entrepreneurial companies who have tapped these spices' hidden potential for their current and future product innovation.
