Wall Street Journal: Written by Annie Gasparro.
Food makers are racing to find acceptable alternatives to sugar. But it’s hard to replace a taste that so many Americans have grown to love.
Traditional sweeteners—from sucrose, or table sugar, to high-fructose corn syrup—are an increasing concern to consumers and lawmakers, who see them as a key culprit in America’s obesity and diabetes epidemic.
Now researchers at food giants, startups and universities are looking for new ways to make foods sweet without putting people’s health at risk. Some are testing out natural zero-calorie ingredients like monkfruit and South American root extracts that are so intensely sweet that they can add flavor without calories. Others are manipulating granules of sugar to make them taste sweeter. They’re also developing new ingredients that will block bitter taste receptors and make food seem like it has more sugar than it does.
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