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?