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Saccharin derivatives give cancer cells a not-so-sweet surprise

December 20, 2019

Saccharin received a bad rap after studies in the 1970s linked consumption of large amounts of the artificial…
Sensing sweetness on a molecular level

October 25, 2019

Whether it’s chocolate cake or pasta sauce, the sensation of sweetness plays a major role in the human…
Structuring sweetness: What makes Stevia so sweet?

June 11, 2019

New research from Washington University in St. Louis reveals the molecular machinery behind the high-intensity sweetness of the…
Getting yeast to make artificial sweets

January 28, 2019

The holiday season can be a time of excess, but low- or no-calorie sweeteners could help merry-makers stay…
European study launched to identify and address barriers to sweetener use

January 4, 2019

Real sugar lumps and stevia in powder dried and tablet form A new study, led by researchers from…
Sugar’s Sick Secrets: How Industry Forces Have Manipulated Science to Downplay the Harm

December 28, 2018

Walk into any grocery store, grab a few packaged products, and flip to the ingredients. You’ll likely spot…
Study shows cigarillo flavors enhanced by high-intensity sweeteners

October 4, 2018

In a new study, Yale researchers found that popular brands of cigarillos are flavored with high-intensity sweeteners, potentially…
The Power of Telling It Like It Is

September 13, 2018

What’s the best way to persuade children to drink water instead of unhealthy, sugar-laced beverages? Do you: A)…
What pushes young people into unhealthy beverages – parents, friends or environment?

December 6, 2017

By now everyone knows that drinking sugary drinks is bad. That wide-spread knowledge literally did nothing to the…
Why artificial sweeteners can increase appetite

July 13, 2016

Studies in both animals and humans have suggested that consuming artificial sweeteners can make you feel hungry and…
Do artificial sweeteners live up to the promise of sweetness without harm? An ongoing clinical study investigates

June 3, 2016

There was a time when Thomas Huber, a molecular biologist at The Rockefeller University, was drinking about 36…
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