Your Nutrition and Food Safety Resource
Download the survey here The International Food Information Council (IFIC) commissioned an online survey among U.S. consumers to measure knowledge, attitudes, and beliefs about sweetness in their diets. One thousand…
It is well known that babies are born with a natural taste preference for sweetness, which is thought to increase acceptance of their mother’s milk. Still, as we move on…
Curious about saccharin? You’re not alone. Conflicting information about low- and no-calorie sweeteners seems to be reaching new heights, so we’ve searched high and low for the facts. Here’s the…
Download the survey here The International Food Information Council (IFIC) commissioned an online survey among U.S. consumers to gauge perceptions, preferences, and recent consumption patterns of sweeteners in foods and…
There are many different types of sugars. Some are monosaccharides, which are single units of sugar and are often referred to as “simple” sugars. Other sugars are disaccharides, which are…
Highlights Allulose is a rare type of naturally-occurring sugar found in small amounts in wheat and some fruits; it is also commercially produced from corn. Allulose is naturally low in calories; it contains 10% percent of the calories of the same amount of table…
In the world of perceived public health nutrition enemies, low- and no-calorie sweeteners (LNCS) are often at the top of the heap. However, when we are faced with a communications…
Once upon a time in human evolution, finding sweet-tasting foods was considered critical for survival, as they were thought to signal a safe source of calories. By the early 1900s,…
Chocolate has a long history, with origins dating back thousands of years to the ancient Aztec, Maya, and Olmec cultures of Central and South America. The Aztecs consumed a ceremonial…
Low- and no-calorie sweeteners (LNCS) provide sweetness to foods and beverages without the added calories contained in sugar. LNCS have a long history of safe use and are some of…