Latest Sweetness Stories
University of Illinois scientists have learned to mask the bitterness of ginseng, a common ingredient of energy drinks.
In a study in the Proceedings of the National Academy of Sciences journal, USC College's Emily Liman reveals what is behind all the puckering -- how people perceive sour flavors.
EWING, N.J., Nov.
WAYZATA, Minn., Oct. 4 /PRNewswire/ --Today, Truvia(TM) natural sweetener, the great-tasting, zero-calorie sweetener made with rebiana, the best-tasting part of the stevia leaf, unveiled a new multi-million dollar print, television, digital and social media advertising campaign.
BREA, Calif., July 28 /PRNewswire/ -- U.S. Niutang Chemical Inc., a subsidiary of Niutang Chemical, has been awarded the 2010 Viachem Producer Partner of the Year.
BREA, Calif., July 15 /PRNewswire/ -- Niutang Chemical, one of the leading manufacturers of sucralose in the world, announced today that it will introduce Niutang Liquid Sucralose at the International Food Technology (IFT) Annual Meeting and Food Expo in Chicago.
Low-salt foods may be harder for some people to like than others, according to a study by a Penn State College of Agricultural Sciences food scientist.
A hormone that helps to regulate blood sugar levels may also influence a person's sensitivity to sweet-tasting foods.
WAYZATA, Minn., June 10 /PRNewswire/ -- Cargill was named the 2010 Bronze Effie Award winner in the New Product & Services category for the integrated national marketing campaign introducing the Truvia(TM) brand as the first great-tasting, natural, zero-calorie sweetener made with rebiana, derived from the best tasting part of the stevia leaf.
Researchers have discovered a chemical that specifically blocks people's ability to detect the bitter aftertaste that comes with artificial sweeteners such as saccharin.