New sugar substitutes in citrus could change food and beverage industry
Replacing and reducing sugar in processed foods is a long-term goal of both the healthcare system and food and beverage industry. Consumers want a sweet-tasting juice, but they're also concerned about too much sugar consumption. Sugar can be a deadly attraction that sometimes leads to major health problems, including obesity and type 2 diabetes.
To date, reducing sugar in food without compensating for sweetness can reduce the taste of most food. Replacing sugar with artificial, non-caloric sweeteners such as saccharin, sucralose and aspartame can negatively impact flavor profiles by leaving a bitter and metallic aftertaste.
Researchers have made a breakthrough—discovering new, natural sweeteners in citrus for the first time.
They were able to identify a natural source for an artificial sweetener, (oxime V), that had never been identified from any natural source.