Issue Date: July 28, 2008
Sweetening foods and beverages is a tricky business, and the food industry has yet to find the perfect ingredient that consumers and nutritionists can agree on. But help may be coming in the form of a little South American shrub that made an appearance at last month’s International Food Technology conference in New Orleans.
Cargill’s Truvia joined a sweetness smackdown at the conference expo, where it was surrounded by its competitors. Meeting-goers . . .
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- » Food Makers Follow Their Hearts
- Omega-3 fish oils and plant sterols star at food tech show
- » Sweet Nature
- Cargill’s sugarlike truvia is made from a plant with a lot of history
- » An Appetite For Science
- For Food Network host Alton Brown, science plays more than a cameo role
- » Sugar-Coated Science
- Cooking and comedy combine for some sweet results
- Chemical & Engineering News
- ISSN 0009-2347
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