• =?UTF-8?Q?GSK_says_=E2=80=9CTECHNOLOGIES_FOR_SUGAR_REDUCTION?=

    From Treon Verdery@21:1/5 to All on Sat Oct 1 23:23:47 2022
    We are interested in commercially available or close-to commercialisation technologies to address sugar reduction in food products—including liquids, powder beverages and cereals—while maintaining the sensory attributes of these products. These
    technologies might modulate sugar release or reduce

    “ could a sucralose polymer have different sweetness than splenda?

    --- SoupGate-Win32 v1.05
    * Origin: fsxNet Usenet Gateway (21:1/5)