By Charlotte Foster BSc (Hons), MSc, RD.

With the desire to live a “sugar-free” existence becoming more popular, the food industry has responded with a boom in sales of sweeteners (with the sweetener sector now valued at ~£60million) (1).

Sweeteners can be derived from natural sources and so are deemed to be “natural” as well as being synthetically created and labelled as “artificial”.  Both give the same sweetness to food that sugar does but with substantially less calories.

With over one quarter of British households buying in sweeteners, DINE has decided to look take a closer look into these sweet-tasting products.

Pro's & Con's
Sweeteners from Natural Sources
Artificial Sweeteners

Useful Links:


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(18): EFSA Panel on Food Additives and Nutrient Sources added to Food (2013) Scientific Opinion on the re-evaluation of aspartame (E 951) as a food additive. EFSA Journal 11(12); 3496.

(19): NHS (2014) Saccharin Link to cancer discredited. Available at http://www.nhs.uk/Livewell/Goodfood/Pages/the-truth-about-saccharin.aspx [last accessed 25/03/16].

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