date:Oct 09, 2018
Sugar remains the most widely used sweetener in food and beverage production. It is more affordable than sugar substitutes, has the broadest flavor appeal of all sweeteners, and has functionality beyond merely sweetening. It provides bulk and structure, and can even contribute to shelflife and food safety. Yet sugarand by proxy, other nutritive sweetenershave ended up as victims of a blanket condemnation of calories, especially so-called empty ones.
Ironically, it was the trend toward healthier