The consumption of sugar-free foods is growing because of their low-calorie content and the
health concerns about products with high sugar content. Sweeteners that are frequently …

Food producers have leaned towards alternative natural and synthetic sweeteners in food
formulations to satisfy market demands. Even so, several synthetic sweeteners (eg …

Background Food antioxidants play a critical role in the food industry, and have become one
of the most widespread methods of conserving food. Their cheapness and ease of use have …

At a moment when the population is increasingly aware and involved in what it eats, both
consumers and the food sector are showing more interest in natural foods. This review work …

Background Dietary factors substantially influence the community structure and function of
human gut microbiota. Although many dietary components, such as carbohydrates, fats …

The global rise in obesity, type II diabetes, and other metabolic disorders in recent years has
been attributed in part to the overconsumption of added sugars. Sugar reduction strategies …

Since the introduction of artificial sweeteners (AS) to the North American market in the
1950s, a growing number of epidemiological and animal studies have suggested that AS …

Fructooligosaccharides (FOS) and inulin are the most used fructans in food manufacturing,
including bakery, dairy, meat products and beverages. In this context, this review …

Highlights•The many functional roles of sugar in foods can limit its substitution.•Food product
reformulation allows reducing sugars intake.•Non-homogeneous distribution of sugar could …

The world is facing a big problem of non-communicable diseases, such as obesity,
cardiovascular disease and diabetes. An excessive sugar consumption is considered as a …