The second research onNon Caloric Sweeteners
- Market Trends and Insights investigates sweetener
consumption drivers, ingredient industry players, soft drink sweetener
consumptions and trends.
Pepino, who is part of Washington University's Center for Human Nutrition, said those studies could help explain how sweeteners
may affect metabolism, even at very low doses.
BioVittoria s chief executive David Thorrold says the company is delighted that after extensive consumer testing, McNeil chose monk fruit extract for its new natural table-top sweetener
The added sweeteners
are inputs used in food processing industries.
Corn syrup, which is primarily glucose, is used as a non-sweet thickener, while HFCS, comprised of almost equal portions fructose and glucose, is used as a sweetener
Late last year, a panel of independent experts narrowly voted to keep the artificial sweetener
on the government's list of "anticipated" or "likely" cancer-causing chemicals.
The sugar and sweetener
industry has been growing on the back of factors like, growing number of diabetic patients worldwide, expanding obese population, mounting cardiovascular diseases incidences, and increasing consumption by the food and beverages industry.
The global market for non-sugar sweeteners
has been growing at a significant rate for the past five-years, in pace with their applications for food and beverages, pharmaceuticals, health and personal care, and other industries, and largely driven by the North America, Asia-Pacific and European markets.
This new report from visiongain is a completely fresh market assessment of the Low-calorie sweeteners
sector based upon the latest information.
Monk fruit extracts are becoming increasingly popular as natural, zero-calorie, high-intensity sweeteners
without the bitterness aspects commonly associated with stevia.
McNeil Nutritionals, LLC, the maker of SPLENDA Sweeteners
, announces the launch of NECTRESSE Natural No Calorie Sweetener
innovations, and developments in sweetness potentiators report provides insight into new product development and innovations utilizing new natural potent sweeteners
across multiple food categories and helps assess the innovation trends in both artificial and natural high-potency sweeteners