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  • Science

Lactitol

Lactitol is a bulk sweetener with a sugar-like taste. Its stability, solubility, and reduced calories are great for low-calorie, low-fat, and/or sugar-free foods.
  • Science

Hydrogenated Starch Hydrolysates

HSH are bulk sweeteners used in sugar-free products, particularly candies. They blend well with flavors, and work well with low-calorie sweeteners.
  • Science

Isomalt

Isomalt is a sugar-free sweetener made from sugar with the taste and texture of sugar with fewer calories. It is used in sugar-free foods,
  • Science

Dietary Fiber FAQs

Your dietary fiber questions answered.
  • Science

Mechanisms of Dietary Fiber

Understanding the three primary forms of dietary fiber.
  • Science

Fiber Resources for Health Professionals

Fiber benefits, research, and patient education resources.
  • Science

Study on Non-Nutritive Sweeteners and Diabetes Inconclusive

Experts say LNCS remain a useful tool for reducing sugar intake, supporting blood glucose management, and aiding weight control.
  • Science

Evidence Refutes Claims That Sucralose-Sweetened Beverages Cause Metabolic Impairment

CCC cites study limitations and broader scientific evidence supporting sucralose’s safety and lack of adverse metabolic effects in healthy adults.
  • Science

CCC Responds to American Academy of Pediatrics on Use of Nonnutritive Sweeteners in Children

Global Health Authorities continue to support the safety and benefits of low- and no-calorie sweeteners for children.
  • Science

Do Low-Calorie Sweetened Beverages Help to Control Food Cravings?

This study explores if consuming low-and no-calorie sweetened beverages helps adhere to their weight loss diet goals by controlling food cravings.
  • Science

Published Review Provides Further Evidence Aspartame Not Associated with Increased Risk of Cancer

Review of human studies finds no increased cancer risk associated with aspartame consumption.
  • Science

Addressing the Fiber Gap

Why is so Much Fiber Missing from U.S. Diets? The first step to closing the gap requires a change in one’s dietary pattern.