Seventy Five Percent of Formulated Foods Use Sweeteners
The January Issue of Food Nutrition & Science Examines Study Results about
Food, Sweeteners and Health; Other Articles Include: State Sponsored
Anti-Obesity Programs, The Campbell's Soup Company's Sustainability Program,
SANTA MONICA, Calif., Jan. 28, 2013
SANTA MONICA, Calif., Jan. 28, 2013 /PRNewswire/ --The January issue of Food
Nutrition & Science reviews a new study from the University of North Carolina
reveals that 75 percent of formulated food contains sweetener. The study,
published in The Journal of the Academy of Nutrition and Dietetics, examined
over 85,000 uniquely formulated foods and found that 68 percent use caloric
sweeteners, 1 percent use non-caloric sweeteners, and 6 percent use both
caloric and non-caloric sweeteners. The most commonly listed sweeteners in
this study were corn syrup, sorghum, cane sugar, high-fructose corn syrup, and
fruit juice concentrate.
"Added sweeteners are different from naturally occurring sugars and experts
worry that too much sweetness in our food can lead to changing taste
preferences, energy intake and dietary patterns," says Phil Lempert, founder
of Food Nutrition & Science and CEO of The Lempert Report and
SupermarketGuru.com. "Supermarkets can use this as an opportunity to direct
shoppers away from empty sweet calories and toward naturally sweet fruits that
offer better health and higher margins."
Researchers found that caloric sweeteners are used in more than 95 percent of
cakes, cookies and pies, granola, protein and energy bars, ready-to-eat
cereals, sweet snacks, and sugar-sweetened beverages, while non-caloric
sweeteners are used in more than 33 percent of yogurts and sport/energy
drinks. Non-caloric sweeteners also are used in 42 percent of waters (plain or
flavored), and most dietetic sweetened beverages.
Other articles in the January issue include a look at how states are tackling
obesity. For example, California has "Project Lean," North Carolina has "Eat
Smart, Move More" and Texas has "Healthy Living/Happy Living" that all target
residents who need weight and health guidance. Also this month, an interview
with Dave Stangis, The Campbell Soup Company's vice president of Public
Affairs & Corporate Responsibility, who discusses the company's long term
goals on sustainability.
About Food Nutrition & Science
With more than 26,000 readers, Food Nutrition & Science is the only monthly
newsletter created for all food industry players to communicate about the
safest, most efficient and healthiest ways to get food to our plates. For more
information or to subscribe, please visit www.FoodNutritionScience.com.
SOURCE Food Nutrition & Science
Contact: Amy Goldsmith, GK Communications, firstname.lastname@example.org
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