Donald Pszczola

Donald E. Pszczola

With the first decade of the new century not yet gone, we can already see a variety of emerging sweetener developments that have the potential to shape the marketplace. As suggested by the title of this month’s article, these developments—and the functionality and health benefits they offer in food and beverage formulating—may even be reflective of a new stage in the evolution of sweeteners.

Take, for example, stevia, a sweetener derived from the leaves of a plant. Or next-generation sweetener bl…

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About the Author

Food Technology magazine Senior Editor and key member of the Food Technology editorial staff for 26 years.
Donald Pszczola