HIGH INTENSITY SWEETENERS: WHO sounds cautionary note
For those interested in sugar reduction, 2022 was an interesting year, with advances in the development of sweet proteins using microbial fermentation from Oobli, Amai Proteins and Conagen; innovations in monk fruit sweeteners; growing traction for allulose; and frustration over the labeling of fellow rare sugar tagatose.
Image credit: GettyImages-Carl99
