On July 17, six professional organizations jointly issued the "Scientific Consensus on Food Sweeteners."
they are China Food Information Center(CFIC),Chinese Preventive Medicine Association Health Communication Branch,Chinese Preventive Medicine Association Food Hygiene Branch,National Institute for Nutrition and Health China Center for Disease Control and Prevention,Chinese Institute of Food Science and Technology Food Nutrition and Health Branch,Food and Nutrition Science Communication Alliance.
People's preference for sweetness is innate. As a food additive that imparts sweetness to foods, sweeteners offer more choices for consumers who need sugar reduction and sugar control.
There are dozens of sweeteners widely used around the world, including natural sources and synthetics. There are 20 approved species in our country, including sweeteners approved in most countries and regions of the world, such as aspartame, acesulfame, saccharin and cyclamate, all of which have a long history of safe use.
Provides less energy than sugar
Sweeteners are a class of food additives. In the past 100 years, sweeteners have been widely used in many daily foods and beverages such as bread, cakes, biscuits, beverages, and condiments.
The use of sweeteners can significantly reduce the energy in foods and beverages, and sometimes even without energy. However, it should be noted that there may be other sources of energy in low-sugar, sugar-free foods and beverages, so “sugar-free” is not necessarily “no energy”. The energy content of the food or beverage can be obtained by the consumer by reading the list of nutrients on the product label.
It is safe to use according to regulations
Sweeteners are widely used in more than 100 countries and regions such as the United States, the European Union and China. Safety has also been recognized by international food safety agencies, the Codex Alimentarius Commission, the European Food Safety Authority, the US Food and Drug Administration, Australia. The scientific assessment of the approved sweeteners by the New Zealand Food Standards Agency, Health Canada and other institutions is: the use of sweeteners in accordance with relevant regulatory standards, will not cause damage to human health.
Monk fruit extract is derived from the pulp of the fruit and is used to sweeten foods and beverages without the calories of sugar. In addition, the extract appears to lower both blood sugar and blood lipids in experimental models of animal diabetes.The active sweet substances appear to be the mogrosides which are about 2- 300 times the as sweet as table sugar. The mogrosides also function as antioxidants, potentially limiting the oxidative damage caused by high levels of blood glucose.