Bakers Journal

News
Unrefined sweeteners bring antioxidant boost


January 30, 2009
By Food Navigator

Jan. 30, 2009 – Fresh evidence from researchers in the U.S. suggests that substituting refined sweeteners with unrefined
equivalents in food formulations could raise disease-fighting
antioxidants in consumer diets.

Jan. 30, 2009 – Fresh evidence from researchers in the U.S.
suggests that substituting refined sweeteners with unrefined
equivalents in food formulations could raise disease-fighting
antioxidants in consumer diets.

Faced with rising health bills and soaring statistics for
cardiovascular disease and other degenerative disorders, governments
and consumer organisations are pushing for bakers and snack players,
along with all other sectors of the food industry, to slice the "empty
calories" – calories with the same energy content of any other calorie
but potentially lacking accompanying nutrients – from their food
designs.

And in pace with the growing demand for healthy formulations, a swathe
of recent nutritional research across the globe has focused on the
antioxidant potential of foods. | FULL STORY

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