This is the question posed by researchers, who also wanted to find out whether swapping out sugar for artificial and natural sweeteners reduces blood sugar levels.
Industry experts and trade groups are decrying the World Health Organization’s International Agency for Research on Cancer’s pending addition of aspartame to a list of possible carcinogens for humans as unscientific and politically motivated.
The World Health Organization (WHO) has released a new guideline on non-sugar sweeteners (NSS), which recommends against the use of NSS to control body weight or reduce the risk of noncommunicable diseases (NCDs).
Erythritol remains an important tool in long-term weight gain and disease risk, according to the international association representing the low- and reduced-calorie food and beverage industry, after research showed that the popular artificial sweetener...
European industrial biotechnology specialist BRAIN Biotech has teamed up with Bonumose to bring the rare sugars expert’s sweetener tagatose to market globally.
A ‘potential direct’ link between artificial sweetener intake and increased cardiovascular disease risk has been suggested by researchers, but industry is fighting back: “There is no causal evidence that low/no calorie sweeteners could increase the risk...
Results of a Spanish study appear to corroborate a link between artificial sweeteners and impaired metabolism and oxidative stress, which can exacerbate cognitive decline (CD).
Artificial sweeteners may interfere with communication between bacterial species that make up the gut microbiome, say researchers, who think this could lead to digestive conditions and discomfort.
The supplier’s range of stevia ingredients produced through bioconversion of stevia leaf extracts will be commercially available to European food and beverage manufacturers later in 2021.
The list of food additives authorised for use in the UK will not change at the end of the Brexit transition period, according to the country's food safety regulator, while the EFSA insists that aspartame does not pose a safety concern at current...
The rare sugar nigerose can now be “easily” produced via a process that “can readily be scaled up for potential industrial purposes,” claims a breakthrough study.
Kids and teens who consumed low- and zero-calorie beverages ended up consuming an additional 200 calories per day compared with those who drank water, according to a new study from researchers at George Washington University.
Low calorie sweeteners have a bad reputation – but frequent consumers use them as a means to control cravings and cut calories, suggesting that they could be an important public health tool, a researcher suggests.
The International Sweeteners Association (ISA) has rejected the findings of a review which found industry-funded research into artificial sweeteners to be skewed in favour of industry as “misleading and biased”.
Sugar alternatives may actually increase an individual’s appetite for real sugar by interfering with the way glucose is used in the body, a study has found.
From links with obesity and type 2 diabetes to government taxes, sugar is currently experiencing a backlash. FoodNavigator met up with experts in the field at Food Ingredients Europe (FiE) to ask what this means for industry – is the future sugar-free?
“Artificial sweeteners may boost diabetes risk” ran the headline in the New York Times last month – but experts have said to take recent research with a pinch of salt.
Sweeteners in foods and drinks could be causing an increased risk of metabolic diseases by changing the way our gut bacteria interact with the body, says a new study.
The Swedish government has supported a stevia project led by Bayn Europe and Barentz based on concerns that non-biodegradable sweeteners may have adverse effects on water supplies.
Consumption of zero-calorie artificial sweeteners in a drink may have an identical effect on gut responses as water, according to newly published human data.
It is hard to fool the brain by providing it with 'energyless' sweet flavours, according to new research in mice that suggests that consumption of zero-calorie sweeteners leads to higher sugar consumption later.
Carbonation alters the brain's perception of sweetness and makes it difficult for the brain to determine the difference between sugar and artificial sweeteners, a new study has found.
Safety concerns over artificial sweeteners and the expiry of patents mean that sales volumes could soon be overtaken by polyols, says a leading market research firm.
The artificial sweetener sucralose may work together with glucose to stimulate the release of a protein that promotes a feeling of fullness, says new research from the US.
Scientists from Nestlé Research Center have identified the
molecular basis behind why artificial sweeteners taste sweet at low
levels and metallic at higher levels.
Artificial sweeteners have received a strong endorsement this month
from the US government, which has published a fact sheet on sugar
substitutes that reconfirms its position on their safety.
A lack of convincing evidence means that firm conclusions on the
role of artificial sweeteners in weight loss cannot yet be made,
according to a scientist.
Food developers meeting the constant challenge to disguise the
aftertaste of artificial sweeteners will gain from new research
that finds certain 'tastants' block the natural taste 'off-switch'.
A new study on artificial sweeteners reported in the news yesterday
has fuelled a rapid response from the soft drinks industry, which
branded the research by US researchers at Purdue University as
'pure speculation'.
Artificial sweeteners may disrupt the body's natural ability to
'count' calories based on foods' sweetness, claim US researchers,
suggesting mouthfeel plays a crucial role in gauging calories and
casting a potential...
