In Part 1 of 2 in this blog post series, we addressed some infotainment after the release by the American Diabetes Association (ADA) in conjunction with the American Heart Association (AHA) of a scientific statement relative to nonnutritive sweeteners that the press considered newsworthy. (Sweetener image courtesy of wax114 at rgbstock.com) On July 9, 2012, the ADA/AHA scientific statement provided a current use and health perspective on Acesulfame-K, Aspartame, Neotame, Saccharin, Stevia Glucosides, and Sucralose, which are 6 of the 7 nonnutritive sweeteners currently approved for use in the US by the FDA. The 7th nonnutritive sweetener also approved for use in the US by the
Monk fruit extract blend sweeteners have hit the marketplace with a bang! You’ve probably seen a major increase in advertising for monk fruit awareness since anything possibly having to do with weight control is always at a fever pitch in the January of any new year. “No-cal” and “Low-Cal” sweetener blend products of all types continue to sell well across the globe, but companies are always looking for something “newer” to the marketplace to promote. (Luo han guo image property of and used courtesy of the Fruit Species fruit blog). A monkfruit.org website is launched, and television, print, as well as online advertising, etc.
Since we’re in the middle of our series on sweeteners, we thought we would share some more flavorful nutritive sweetener options, including ways to use less of nutritive sweeteners in some recipes and how to otherwise enhance the perception of sweetness in a recipe. (Colors of Maple Syrup with lighter shades at the start of the sugar maple sap harvest season and darkening towards the end of the “sugaring” season in the state of NH image courtesy of mejones via rgbstock.com). First, some general rules of thumb to keep in mind. In many bar cookies and quick breads, you can cut back
Sweeteners fall into one of two major categories: Nutritive (which provide calories since they are either sugar alcohols or various carbohydrates), or Nonnutritive (which in their pure state do not provide any calories). There are products within each of the sweetener categories available for direct consumer purchase (possibly as liquids in bottles, as tablets, in packets, or in various “bulk bags”), or which are added by manufacturers during food manufacturing and processing (which should be noted on a product ingredient label). (Sweetener image courtesy of wax114 at rgbstock.com) A lot of controversy exists concerning all the various types of sweeteners. Health agencies