Artificial sweeteners, often marketed as low-calorie or sugar-free alternatives, are produced by a range of companies, from multinational food corporations to specialized chemical manufacturers. These sweeteners come in various forms, including tabletop packets, bulk ingredients for food processing, and components in prepared foods and beverages. For instance, sucralose, a common artificial sweetener, is produced through the chemical modification of sugar.
The demand for sugar alternatives stems from growing health concerns related to excessive sugar consumption, such as weight gain, diabetes, and dental problems. These substitutes provide sweetness without the caloric load of sugar, allowing consumers to enjoy sweet flavors while potentially managing calorie intake. The development and use of artificial sweeteners have evolved significantly over time, with advancements in food science leading to the discovery of new compounds and improved manufacturing processes. This has led to a wider variety of options available to consumers, each with unique properties regarding taste, stability, and aftertaste.
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