06 November How Sweet Are You? A brief history and chemistry lesson on alternative sweeteners By: Pat Polowsky Sweetness. It’s one of the fundamental tastes that is crucial to just about every meal and eating occasion. We often think about dessert as being the focal point of sweet foods, but sugar often makes up... Read More acesulfame, artificial, aspartame, high-intensity, nonnutritive, saccharin, sucralose, sweet, sweeteners, sweetness Food Chemistry, Food History & Tradition, Food Industry, Food Technology Leave a Comment