date:Sep 05, 2018
2016, says Abigail Storms, vice president of global platforms for sweeteners at Tate Lyle, Hoffman Estates, Ill. She suggests that the majority of the volume is generated from the following high-intensity sweeteners: acesulfame potassium, aspartame, cyclamate and sucralose. Natural high-intensity sweeteners, mainly stevia based, make up the remainder and have grown year-on-year for the past several years, she says.
Thom King, president and chief executive officer of Icon Foods, Portland, Ore.