The fourth edition of Alternative Sweeteners follows the same formula as the previous three books by discussing each sweetener in terms of its characteristics.

This book provides a comprehensive and accessible source of information on all types of sweeteners and functional ingredients, enabling manufacturers to produce

Sugar replacement in food and beverage manufacture no longer hasjust an economic benefit. The use of ingredients to improve thenutritional status of a food prod

“The very first compendium of the sweet substances we typically eat and what happens once they’re in our body.” —New York Journal of Books Today, superm

The newest edition of the most trusted nutrition bible. Since its first, highly successful edition in 1996, The Academy of Nutrition and Dietetics Complete Food