China Food

“0 health card”, a “0 health card”?

“ 
The victory of
replacing sugar did not really come.
 ”

Wen: Zhu Kailin; Editor: Huang Junjie

Source: latepost (ID: Post)

 
Drinks should be “0 sugar, 0 card”, fruit juice, cake, rice… Never touch. City people who advocate abstinence from sugar oppose all sugary foods. In the new pop culture, sugar not only points to obesity, but also is associated with aging. A large number of beauty bloggers promote anti sugar life, saying it is the secret of eternal youth.
The aversion to sugar is so popular that not long ago, Yan Weimin, President of China Sugar Association, said in a report that sugar has been “demonized”, and people “ignore the nature and safety of sugar, but emphasize a sense of guilt.”
Breakthrough comes from the “perfect substitute” of sugar, erythritol, a completely calorie free sweetener that tastes closer to sucrose than other sugar substitutes.
After the great success of forest bubble water with the vitality of “erythritol”, new drinks worth tens of billions have turned in the same direction. The sugar factory aggressively expanded the production of “erythritol”, and the beverage packaging printed with “0 sugar, 0 calorie, 0 fat” filled the shelves of convenience stores.
In the face of the health crisis caused by sugar, sweeteners have indeed made great progress, but the cost is difficult to detect. Gradually, the taste buds have lost their judgment on how sweet it is to what extent it is unhealthy.
Erythritol’s bitterness
In an industrial park in Binzhou, Shandong Province, several huge metal fermenters filled with glucose work day and night. With the participation of special yeast, half of the sugar in the tank will become erythritol, creating huge profits.
As long as a special yeast is used, six carbon glucose can be degraded into four carbon erythritol. In this process, yeast gets the energy it needs to grow, “and we humans get erythritol.” A sugar research developer said, “this is similar to what we do in beer and baijiu.”
The owner of this factory is Nie Zaijian, 71 years old. In 2008, he ran a textile enterprise Sanyuan home textile. The financial crisis affected the export of clothing. Nie Zaijian thought of a popular sugar substitute fermentation process that he had seen in Japan. He later explained the reason why he decided to enter the sugar industry: the principle of textile printing and dyeing is heating, modulating color and obtaining cloth. The sugar making process has similarities that he feels familiar with.
Sanyuan home textile is now called Sanyuan biology, with an annual output of 85000 tons of erythritol. On February 10, 2022, Sanyuan biology was listed on the gem and became a company on the tuyere.
In this wave of sugar free boom, the biggest span is the old sugar factory bowling treasure, a supplier of Yuanqi forest, which has become a firm supporter of sugar free from the source of heat production.
Under the operation of founder Liu Zongli, bowling Bao began to enter the supply chain of multinational companies and become a supplier of Nestle in 2001. In 2004, Coca Cola listed bowling treasure as the only Chinese fructose syrup supplier after three years of investigation. The Coke Sprite you once drank is so sweet, which is the credit of this company. Fructose syrup is cheaper than sucrose, and most soft drink companies have used it more than sucrose. In recent years, bowling treasure’s performance growth has slowed down as Coca Cola until they began to produce erythritol.
According to the performance forecast disclosed by the company in mid December, the net profit of bowling treasure increased by 281% – 321% year-on-year in 2021, thanks to the booming supply and demand of erythritol products and the obvious price rise. The new production capacity of 10000 tons of red moss sugar was planned and put into operation last year. Driven by interests, more companies joined. In May 2021, Huakang pharmaceutical held a board meeting, and the shareholders unanimously decided to stop the original “viscose fiber pressing liquid industrialization project” and instead raise funds to invest in the erythritol production line with an annual output of 30000 tons.
Most of these erythritol are dissolved and sold quickly in drinks marked “0 sugar, 0 calorie”. It is difficult to distinguish it from sucrose – its taste is close to that of sucrose, which is also its selling point. After the beverage market accepted erythritol, Chinese businessmen and sugar mills quickly targeted the retail market.
In August 2021, bowling treasure invested in the start-up company hero zero and released the first “zero calorie sugar” called 1:1 white granulated sugar.
I placed an order and bought a bag. In the bag is a very fine white powder, more like salt. The ingredients list says: erythritol, trehalose, siraitin, stevioside.
He took a little by hand and put it into his mouth. The difference between “zero calorie sugar” and sucrose immediately appeared: just touching the tongue, it was a strange cool feeling, and then it was sweet. This cool feeling is the characteristic of erythritol. Therefore, it is very suitable for beverages. But developers are obviously not satisfied with this. It is written on the back of the package that the use scenarios include drinking, baking, cooking and cold dishes.
In coffee shops in European and American markets, small packets of sugar substitutes for people to take are common, but these sugar substitutes are generally only used for coffee and tea.
With a skeptical attitude, I made braised meat with this bag of sugar once, and the taste was not satisfactory: the color of the meat was obviously very light (no old smoke), which could not achieve the effect of white granulated sugar coloring, and the aroma of the meat was also very light, but it was really sweet.
Later, I learned that erythritol has endothermic properties, so it will produce a cool taste. It can withstand long-term heating, while aspartame used in zero degree Cola cannot, but “erythritol is difficult to color. Even if you bake the temperature very high, it is not Maillard reaction, but the color change caused by degradation, and there will be no aroma after Maillard reaction of protein and sugar.” A sugar factory R & D personnel explained.
One month after the launch of this product, it is the Mid Autumn Festival in 2021. Some netizens began to have diarrhea after eating moon cakes with erythritol.
In order to vividly illustrate the taste differences of different sweeteners and sucrose, a product R & D personnel of a beverage company drew three parabolas in the interview, “the middle one is the sweet feeling brought by sucrose, which is balanced and full.”
Figure: Sweet residence time of sucrose and various sweeteners in the population
Then he drew another parabola on the left. “The one on the left is erythritol for vitality bubble water. It can feel sweet immediately after eating, and has a cool taste, but this sweetness will soon dissipate.”
Then on the right. “The one on the right, high-power sweeteners like stevioside, their sweetness will stay in the mouth for a long time.” (once, in order to do the experiment, Dr. Xia Yiyu of Jiangnan University accidentally inhaled a little sucralose powder. Until she fell asleep at night, there was still a sweet smell in her throat that could not be swallowed.)
Once a candy company tried to use erythritol to make soft candy, and found that it would precipitate into fine particles in the candy. This is because erythritol has lower solubility than sucrose.
In the early stage of the development of Yuanqi forest bubble water, there was a version with only erythritol and no sucralose. At that time, the R & D personnel once asked other colleagues to try the drink. I don’t know whether it was related to the career direction. A colleague who made yogurt had abnormal intestinal function and had diarrhea after drinking a whole bottle. Finally, the bubble water on the market reduces the amount of erythritol and supplements the sweetness with high Sweetener Sucralose.
“Blissful point” 603a1
Focusing on people’s natural preference for sweetness, the food industry has established a set of methodology in the past few decades: a large number of consumer studies have proved that the amount of sugar added in food and beverages has a fixed range. As long as it reaches that range, consumers’ taste buds will be satisfied. Under the guidance of this theory, the food industry skillfully grabs profits. But over the past few years, companies in the Chinese market have found that their judgment of sweetness has gradually failed.
In December 2017, Yili launched a new brand “Zhixuan”, which focuses on Luzhou flavor soybean milk. At that time, Pan Gang, chairman of Yili, was planning to “span multiple categories in the field of health”, following Nestle and Danone, which started from dairy industry, and developing beyond dairy products.
In that year, the soybean milk launched by Dali grew rapidly, and the sales reached nearly 1 billion in 2017. China Merchants Securities analysts predicted in an industry report that the soybean milk industry will show “J” growth.
“In the first year, as a new product, Zhixuan actually sold well. The company has great expectations for it.” A former Yili employee told latepost later that Yili hoped to choose a large single product with an annual sales of 10 billion.
Generally speaking, Yili’s new products do not iterate immediately after listing, but the formula is adjusted after planting and selection is listed for half a year. Because in a new product post test, consumers and shopping guides generally feedback that the taste of planting and selecting soybean milk is sweet. The source said, “I guess the management also feels sweet.”
Yili has done a lot of consumer research before Zhixuan went public. The R & D personnel will provide several soybean milk samples with different concentrations and sweetness and put them in 100ml test cups for consumers to conduct blind test. At that time, most people chose the sweeter version.
Later, the plant selection team concluded that a sweeter formula can always capture most people with only one sip, but a bottle of 250ml sweet soybean milk is a little too greasy after drinking. Finally, they decided to reduce the original 5% white granulated sugar content by 10%.
After years of development in the food and beverage industry, the amount of sugar added to various foods will make consumers unable to stop. It has long been fixed to an approximate value after scientific experiments. The first person to conduct in-depth research on this was Howard Moskowitz, an American. He was a food scientist who was active as a consultant in the laboratories of major food giants in the 1980s. Moskovitz found that people’s preference for food increases with the increase of sugar until it reaches a peak. At the top of this inverted U-shaped curve is the so-called “bliss point”, or “best sensory hobby”.
“People who do research and development know that, for example, 0.2% salt is the most palatable range for people; in neutral drinks, 4% sugar is better. Acidic drinks such as coke need to be neutralized with a lot of sugar. The more sour, the sweeter.” Ye Suping, a beverage R & D practitioner, told latepost later.
In 2016, ye Suping joined a start-up company and received the first task of configuring a sweetener combination of soda. The responsible product manager made it clear that the taste should match that of coke, but it must not be as sweet as coke. This soda is the vitality forest bubble water that later became a popular model. “The sweetness of coke is 11%, the sweetness of vitality bubble water is 7%, and the corresponding acidity has been reduced to 7% – 8%.” Ye Suping said that now many domestic beverage companies are making models in this regard in order to quantify the changed taste of consumers.
The sweetening of Yili plant is just the beginning of many modifications of this product. Later, researchers finally realized that people are willing to drink soy milk because they think it is nutritious, and such consumers are often sensitive to sugar today. Finally, Yili decided to completely remove sucrose and add high protein in 2020 and promote “natural sweetness from plants”.
Unable to give up sucrose
The earliest company to try erythritol in China was not Yuanqi forest, but Yili.
An employee of bowling treasure revealed that at that time, bowling treasure was planning to explore the domestic market of erythritol. At the beginning, they aimed at dairy enterprises. According to the internal evaluation of the company, the innovation speed of dairy companies is faster than that of beverage companies. If Yili Mengniu can be persuaded to launch relevant products, it can become a benchmark and detonate the market of this sugar substitute.
In March 2015, Yili’s lactic acid bacteria beverage “meiyitian” launched a low sugar version, in which erythritol was introduced into the formula. Yili invited Yang idempotent to speak and made the packaging of the Kung Fu Panda version. However, according to people familiar with the matter, after the dealer conference at the end of 2015, Yili decided to cancel this product and change back to the original sugar version.
“This product didn’t launch. 2015 gave us a huge blow.” The bowling treasure employee said. On the one hand, the acidity of lactic acid bacteria beverage is high. In order to neutralize the taste, about 5g sucrose is added to every 100g; On the other hand, the cost of erythritol is high, and enterprises also have concerns about it.
Previously, sugar free food was not only difficult to eat, but also expensive. Because sugar not only provides sweetness, but also a natural and low-cost food preservative and adhesive in desserts. If sugar is not used, these functions need to be replaced by other raw materials. Even if enterprises are ruthless, spend costs and are willing to subvert their successful products, it is often difficult to completely give up sucrose.
“Sugar is the most important filler.” A former R & D Manager of Mars China said that there are various grades of sugar that can be used to optimize the production process of products and reduce costs. For example, for a rainbow candy, the better primary sugar is used in the part where the appearance first contacts the tongue, and the less secondary sugar is used in the sugar core, which can save the company about 3% of the cost.
Many sweeteners do not have the “Stickiness” of sucrose. An insider said that there is another hidden defect about the vitality forest bubble water, which is caused by sugar substitutes: the gas runs very fast after opening the bottle cap. She once conducted a comparative experiment. After a bottle of coke was opened for an hour, it was obviously more gas than water. This is because the sugar in coke is sticky, which can better retain bubbles.
It is precisely because sugar has always been so clever, pleasant, cheap and played multiple roles that food companies are reluctant to abandon them. Even if they want to innovate, they tend to change less schemes.
In 2018, food giant Nestle launched a low sugar version of the chocolate bar milkybar wowsomes, which is wrapped in milk chocolate with a crisp filling inside. Nestle has applied an “inflatable porous sugar” that they have made great efforts to develop on this product. By modifying the shape of sugar molecules, Nestle can improve the intensity of the tongue’s perception of sweetness, thus reducing the amount of sugar by about 1 / 3.
“We want to use less sugar but maintain the same sweetness level,” said Stephen caskas, Nestle’s chief technology officer at the time
As a result, by 2020, Nestle cut off this poorly sold product. One view is that the failure is because reducing sugar by 30% can not meet the appetite of consumers.
Douxmatok, an Israeli start-up company, goes further than Nestle and can reduce sugar by 40%. At present, the company has obtained a total financing of US $30 million and signed cooperation agreements with several of the largest sugar companies in Europe and the United States. ERAN baniel, the founder in his seventies, described the white crystal invented by his father as “a better sugar”. Although 99% of its structure is the same as sucrose, the addition of silica increases the surface area of sugar molecules exposed to saliva, which improves people’s perception of sweetness.
The closer it is to sucrose, the more it can play its original functions. Doux matok claims that their products can be used for baking, which is an area that most sweeteners cannot reach.
But before long, this new type of sugar stumbled in front of sponge cake. When making cakes with it, some desserts find it difficult to achieve the same fluffy degree as when making white granulated sugar – don’t forget that sugar is also a part of the volume of the cake. In this case, dietary fiber must be added to the formula to fill the missing quality. Many customers have encountered similar problems in the process of practical application. In Barnier’s words, “our sugar needs a nanny.”
New attempts are often more expensive and may endanger the main business of these large enterprises in public opinion.
In the book pure, white and deadly, a fragment mentioned by nutritionist Eugene reveals the two-sided entanglement of food and beverage enterprises in the face of health trends.
In early 1980, aspartame, a sweetener later widely used in diet coke, was about to be approved by governments in several countries. At this time, Sylar pharmaceutical company, the manufacturer of aspartame, found Eugene and hoped to sponsor him to organize a meeting to discuss the nutrition of carbohydrates, provided that a link was arranged at the meeting to introduce the newly launched aspartame.
Eugene had been preparing for several months, but the meeting had to be temporarily cancelled two weeks before it was held. It turned out that Coca Cola, which was preparing to purchase a large number of aspartame, asked to stop. They were worried that the content transmitted to the public at the meeting would be detrimental to the sales of sugary classic cola.
Fifty years ago, western society generally believed that excessive intake of fat was the reason for the high incidence of coronary heart disease, and sugar and carbohydrates provided “positive energy”. As the first scientist who discovered and proposed that “eating more sugar is harmful”, Eugene ended up depressed under the encirclement and suppression of the sugar industry and the suppression of academic peers.
Decades later, Eugene’s view on sugar has become a consensus. But his warning is clearly longer: “our access to more information has long been screened, leaving us with the illusion of free choice.” After the truth that sugar equals unhealthy was discovered, they still developed a new magic.
From mineral water to sweet water
Before erythritol appeared, the most direct way for the food industry to cater to consumers’ tastes was to provide an option of “slightly less sweet”. They fear that if the sugar is completely removed, consumers will abandon themselves.
Taiwan milk tea shop gives a hint. In 2007, a little milk tea that entered the mainland market (that is, Taiwan’s “Fifty haze” milk tea) first allowed consumers to choose 7 points of sugar, 5 points of sugar, 3 points of sugar or no sugar when they wanted psychological comfort. Until today, the existing milk tea shop has evolved the option of 0 calories of sugar, and even a milk tea brand called “7 points sweet” has emerged. The popularity of these milk tea shops clearly tells beverage companies that consumers only control half of their brain and don’t want calories, but they still want to drink sweet – although milk, pearls and fruits of milk tea have calories.
In 2013, Li Fengqi, then general manager of Suntory China, noticed a slight change in the beverage market: the sales of drinking water were picking up. Before that, it was a decade when various seemingly healthy drinks with a lot of sugar rose in the Chinese market. Fruit orange, nutrition express and Wang Laoji… Consumers drank more and more sweetly, while the proportion of drinking water decreased year by year.
Suntory has been selling sugar free oolong tea in China for 20 years. It rarely introduces sweet to fat products, because it is mainly a unified market of cola, Master Kang and so on. Li Fengqi believes that the re popularity of drinking water may be a major opportunity – by the first quarter of 2015, the proportion of water in the national beverage production had increased from 46% two years ago to more than 50%. Does this mean that people are fed up with sweet and greasy drinks and decide to drink more water? So he decided to make a drink with light taste and close to water, which was later sold in large quantities.
Unified HaiZhiYan, water sports of Coca Cola, Haijing lemon of Master Kang and tea π of nongnongshan spring all have similar research and development ideas. They are classified as “near water drinks”. Even the vitality of the forest is added.
A person familiar with the matter said that Coca Cola China found in its earlier research that a large number of consumers buy vitality forest bubble water. In fact, it is not used to replace Coca Cola, but as a substitute for drinking water.
Figure: Coca Cola’s near water products
The exploration of near water drinks has led Chinese beverage companies to a key conclusion: “sweet” is still a powerful weapon, “slight sweet” can create an environment that makes people relax their vigilance. The next question is, how much and how?
Since about four years ago, a number of Chinese food and beverage enterprises have cooperated with Jiangnan University in the hope of studying the “sensory cognition of sweetness”, understanding the taste characteristics of various sugars and sugar substitutes themselves and their combinations, and looking for sugar reduction and sugar substitution schemes that can perfectly replace sucrose in different types of foods.
Both academia and industry feel a trend that how much sugar should be added to food and beverage has changed from a less controversial topic to an unknown field. Professor Zhong Fang from the food College of Jiangnan University said that determining the sugar substitution scheme is undoubtedly a difficulty in the design of sugar reducing products, but another question raised when determining the sugar reduction / sugar substitution scheme seems to be more difficult to answer: do you want to reduce sweetness? “Some consumers will say that since you reduce sugar, you should also reduce the sweetness? While others will think that sugar substitute is to replace the original sweetness, otherwise why sugar substitute?”
An early employee of Yuanqi forest revealed that before the birth of bubble water in Yuanqi forest, another “balanced water” was developed at the same time, and finally did not appear on the market. The formula of “balanced water” is very close to bubbly water without air: water, sweetener “erythritol” provides sweetness, with a little juice and lemon flavors to provide flavor. According to latepost later, this “balanced water” was later abandoned due to too high restrictions on the production process. However, from the “balanced water”, we can see that the R & D idea of Yuanqi forest, including bubble water, inherits the mantle of near water drinks a few years ago. The only difference is that “erythritol” replaces sugar, so we can claim “0 sugar and 0 card”.
The mystery of sensory science is that consumers’ perception is easily affected by various factors. Dr. Xia Yiyu of Jiangnan University designed an experiment: in two cups of solutions with the same sweetness, one bottle is labeled with “sugar substitute” and the other with “sugar reduction”. After tasting, some consumers tend to think that the bottle labeled with “sugar substitute” is sweeter than the one labeled with “sugar reduction”.
This experiment means that if people claim that “sugar substitutes” will make people feel sweeter, enterprises can reduce the amount of sugar substitutes to achieve the same sweetness and reduce costs.
Is it really wise to fool our taste buds, pancreas and brain with sugar substitutes? “Overall, sugar is worse than sweeteners.” In an article on how sugar substitutes affect blood sugar and insulin, Dr. Ford brewer, who has served as chief medical officer of several global companies, pointed out that many relevant studies have warned of the potential risks of sweeteners, such as the reduction of probiotics in the intestines of experimental mice. His advice is that if you are addicted to sweets, you can use sugar substitutes as an excess. “So far, stevia and erythritol are considered the safest, but both are new sweeteners, so there is little medical research on them.”
The careful judgment of nutritionists on the new sweeteners will not hinder the extensive promotion of enterprises. In the past few years, driven by Yuanqi forest, erythritol has become the most popular sweetener for Chinese food and beverage companies when considering health innovation. Its popularity represents that consumers have agreed with such an extreme sugar reduction idea: as long as the taste is good enough, we can completely separate sweetness from calories.
All consuming sugar reduction trend
Chinese people’s intake of added sugar comes from three sources: dairy products, baked goods and sugary drinks. In beverages and dairy products, the existing sweeteners can be better disguised as sucrose, but once baked, they will surrender.
Baking products are not only a large amount of sugar, but also a high calorie food. A founder of a popular Chinese baking brand last year declined an interview with latepost after understanding the theme of this report. The reason is “we haven’t considered using sugar substitutes for the time being. Desserts are already high-carbon aquatic products. But we do pay attention to healthy raw materials, such as oatmeal flour.”
Most people’s taste buds have been domesticated into that bread is not delicious without sugar. Most sugar substitutes can’t stand high temperature baking. It is so difficult that few people dare to try it. However, under the successful call of the market for low sugar drinks and dairy products, the sugar reduction of baked goods is also happening quietly. According to the summary of Wang Wei, the customer service of tmall baking business, the four major trends of baking e-commerce products in the past year are coarse grain, sugar reduction, low fat and oil-free, and natural raw materials.
Xuanma egg yolk pastry is a baking brand born in e-commerce, and its sales have soared by recommendation in the live broadcasting room. Direct feedback made xuanma notice consumers’ desire to reduce sugar earlier. One day in 2020, Wei Fuxian, general manager of xuanma egg yolk pastry, put forward a demand to the R & D center: many consumers reported that the egg yolk pastry was too sweet. Can you make a low sugar version?
This task falls on Ji Minyue, the R & D Engineer of xuanma. She first checked the information: only those with less than 5% sugar per 100 grams can be declared as low sugar products. According to this standard, she began to look for materials. Her modified egg yolk pastry consists of four parts: pastry, glutinous rice skin, red bean stuffing and salted egg yolk. The first three parts contain sugar, and the manufacturing process of each part is different. Among them, pastry is produced by the company, so Ji Minyue has to develop a new formula by herself.
At first, the supplier sent a mixed sugar substitute syrup. After trying, Ji Minyue soon found that there was no friction when beating the dough with syrup, and the dough had no tendons at all – failure. Then, it was replaced by erythritol particles, which had poor moisture retention, and the finished dough showed honeycomb shape soon. Ji Minyue tried several schemes, but none of them was satisfactory.
A few months later, she tried to mix the two kinds of compound sugar substitutes twice and adjust the furnace temperature for many times, but she actually made pastry with good taste. The remaining glutinous rice skin and red bean stuffing need to be entrusted to the supplier. A major difficulty to overcome is that in order to achieve the effect of q-bomb, sugar substitutes must be able to moisturize. “So finally we added trehalose (a rare sugar extracted from shrimp, mushrooms and other organisms).”
When he tasted the 30th version, Wei Fuxian finally nodded, satisfied with the taste and sweetness. Compared with the ordinary version, the sugar content of each xuanma egg yolk crisp in the low sugar version remains below 3G, down nearly 75%, and the sweetness is much lighter. However, the last insurmountable problem is the shelf life. In the comparative test of retention samples, Ji Minyue found that the shelf life of low sugar egg yolk pastry was significantly shorter, only 20 days.
“But the formula can’t move anymore.” “Later, we replaced the opaque aluminum film packaging and added a deoxidizer, which was extended to 35 days,” she said
The company’s selling point is reproduction after customers place orders to ensure the shelf life of egg yolk pastry is fresh. A few days later, I was finally able to taste the low sugar egg yolk pastry. The taste of pastry is a little worse than that of ordinary egg yolk pastry, but only a little. Overall, it is still delicious and pleasant. Then I looked at the ingredient list on the back, which was full of six lines, including seven different sugar substitutes. A burst of anxiety suddenly hit me.
If there are any widely accepted “axioms” in nutrition in the past few decades, the shorter the list of food raw materials and the lower the health risk must be one of them. Michael Pollan, an American writer who has a great influence on people’s diet cognition, even directly advised not to eat any food with a list of ingredients longer than five.
A recent study found that taking sucralose 10 minutes before glucose intake enhances insulin’s response to sugar, which may be evidence that our body has been fooled. There are also nutritionists who criticize sweeteners from the perspective of behavioral preference and believe that sugar substitutes will make people more and more sweet, whether they contain calories or not.
However, the continuous observation time of these studies is not long enough to overturn the application of sweeteners. At the 2021 Beijing clothing trade fair, Chen Junshi, academician of the Chinese Academy of engineering and nutrition expert, said at a health consumption forum that there are two feasible sugar reduction methods. The first is to gradually reduce the addition of sugar in products and reduce the sweetness, but this method requires consumers to adapt for a long time. The second is to use sweeteners. “To develop the beverage industry, it is a trend to replace sugar with sweeteners.”
Over the past hundreds of years, humans have established a perception of sweetness through sucrose. “Sweet” not only produces a sense of pleasure, but also warns our body that sugar is coming. The taste buds signal that the pancreas secretes insulin and the gut releases hormones that allow the blood to absorb glucose. But with the popularity of sugar substitutes, some instincts have been reversed.
However, the market energy brought by “0 sugar, 0 card” has been enough to overcome various doubts.
Finally, after 50 years of seemingly striving for free choice, people have the right to define the “health” standard in the matter of eating sugar, and returned to the manufacturer of food and beverage.
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