For more than a century, scientists and food companies have been looking for ways to replicate the taste of sugar without its health drawbacks. From early sweeteners like saccharin in the 19th century to modern alternatives such as stevia and…
For more than a century, scientists and food companies have been looking for ways to replicate the taste of sugar without its health drawbacks. From early sweeteners like saccharin in the 19th century to modern alternatives such as stevia and…