We've all heard the statistics - almost 36% of Americans are now obese. But 50 years ago, it was just 13%. So why did we get so fat, so quickly? And what role did sugar - and specifically high fructose corn syrup - have to play?
Dr. John White, president of White Technical Research and a leading expert on caloric sweeteners, sat down with FoodNavigator-USA at the IFT show in Las Vegas to give us the lowdown...
Copyright - Unless otherwise stated all contents of this web site are © 2013 - William Reed Business Media SAS - All Rights Reserved - Full details for the use of materials on this site can be found in the Terms & Conditions
On-Demand Supplier Webinar
On-Demand Supplier Webinar
Application note
Technical / white paper
Technical / white paper
Product presentation
Paul Clayton
Professor, Oxford University Institute of Food Brain & Behaviour
Georg Herbertz
Owner, Herbertz Dairy Food Service
Celebrity chefs and other leading opinion-formers are poisoning the debate about genetically modified (GM)...
The working year is almost done, time to pause from ‘the business’ and embrace...
Leiber
Business unit director in health and functional food, Eike Hagemen
Paul Cornillon
Senior vice president, Strategic Innovation Centre
Prof Stefanie Bröring, Professor of Food Chain Management, University of...
Chris Brockman, Senior Global Food & Drink Analyst, Mintel
Prof Martin Wickham
Head of Nutrition, Leatherhead Food Research
Engineered using a patent-pending process that re-crystallizes standard table salt to create microscopic free-flowing...
Dr Rob Winwood
Manager Scientific Communications , DSM Nutritional Products
For years, probiotics and other sections of the food industry have supposedly been dreading...
Speaking to BeverageDaily.com at InterBev in Las Vegas, Euromonitor International analysts Claire Moulin and...
Vince Patti
director of communications, Fiberstar
Kristin Verbeke
Professor of Translational Research in GastroIntestinal Disorders, Catholic University, Leuven,...
A product that will stabilize and solidify fats and oils, such as margarines and...
Global demand for almonds is increasing, with snacking driving a lot of opportunities. China...
The credibility question over ingredients sourced from China are ‘well earned’, says George Pontiakos,...
Dr Roger Clemens
President, IFT
Guar gum prices have taken a rollercoaster ride over the past couple of years...
Dr John S White
President, White Technical Research
Ilan Ron
Vice president of global marketing and sales, LycoRed
Michele Kellerhals, PhD,
R&D director in Functional Ingredients, Coca-Cola Europe
Yves Servotte
Executive board member, Beneo Group
Yves Servotte
Executive board member, Beneo Group
Wayne Morley
Head of Food Innovation , Leatherhead Food Research
Dennis Fechhelm, Carolina Dicolla & Stephen Cobbe
Kerry Ingredients & Flavors
Jamie Rice
research and marketing director, RTS
The fight for public health should not be against obesity, but rather the dangerous...
Rapid microbiology has a big part to play in addressing the speed that foodborne...
Chris Brockman
senior global food and drink analyst, Mintel
Wilhelm Resanovic
Brewmaster and category development manager, Symrise
Diederiek Martens
Technical export manager, Zeelandia
Dried distillers grain, produced during ethanol processing has until now only found use in...
Olivier du Chatelier
Sales director, health products, EMEA, Cargill
Food companies should be cautious about when and how they talk about salt reduction,...
Jean Heggie
Director of global marketing, Solae
Can bioinformatics help to add business value? Is industry innovation being put on hold...
How will banning the term 'probiotic' change how companies conduct business, can stevia ever be a...
Is there hope for probiotic health claims after all? What are the opportunities in...
A new risk management tool for flavouring substances, additives and food contact materials is...
The energy drink market is the fastest growing segment of the European soft drinks...
Palm oil producers and traders have been looking for new production areas as expansion...
'Snackified' traditional foods are among the latest snack trends on show at SIAL in...
There is big interest in locally produced food in Europe – and interest is...
Speaking from the show floor of InterBev in Las Vegas, Richard Hall, founder and...
Danielle Nierenberg
Project Director, Nourishing the Planet, Worldwatch Institute
Dr David Tribe
Senior lecturer, University of Melbourne
Gary Tucker
Head of baking and cereal processing, Campden BRI
The FoodNavigator team scoured the show for all the latest news and views at...
The FoodNavigator team discusses highlights and observations from day one of the show in...
Galam Group has unveiled Stevia Pure, an all-natural stevia-based sweetener extracted using only water...
Solbar is preparing for strong global growth in the wake of its acquisition by...
Omega-3 suppliers must get to grips with their manufacturing customers and with consumers if...
BakeryAndSnacks.com asks a gluten free specialist how long it will take to achieve the elusive...
3 comments (Comments are now closed)
Rubbish
You must be joking! This interview is insulting to our intelligence. I totally agree with previous comments, and I am not going to believe someone defending HFCS and sugar who gets paid by the Corn Refiners Assc. Get real !
Report abuse
Posted by AK
19 July 2012 | 03h51
Bias
If you're going to interview an expert on the effects of HFCS and sugar on the metabolism, you would have more credibility if you did not interview someone who lists the Corn Refiners Association among their professional affiliations.
Perhaps finding someone in medical research would offer you more credibility.
Report abuse
Posted by Michele Hays @QuipsTravails
15 July 2012 | 04h41
Bias in your choice of expert
I am disinclined to believe the information in an interview on sweeteners when the scientist you are interviewing lists "Corn Refiners Association" among his professional associations (though I do commend his honesty in listing this association publicly.)
Can you find an expert who studies sugars who is not affiliated with the food industry? Perhaps a researcher whose primary interest is human health and well-being?
Report abuse
Posted by Michele Hays @QuipsTravails
15 July 2012 | 04h36