JRC scientists describe the use of sugar and artificial sweeteners in our food and beverages and our appreciation of the sweet taste.
|Contact Name||JRC-IHCP, Nutrition|
They analyse the health issues that surround the use of these ingredients and discuss the concerns as well as the safety of the compounds currently in the European market.
Read more in:
S. Caldeira and P. Maragkoudakis: "Sweet ingredients", NewFood 15, 49-52 (2012).
Please note that this issue of New Food magazine is freely available upon registration.
Photo: Sugar pots. Copyright Caroline Oliver 2012.