Are you singing about Splenda? Or nuts for Nutrisweet? Ecstastic for Equal? Slaphappy for Sweet 'N Low? Seems like everyone has an opinion on coffee shop sweeteners. Are you ready to add one more sweetener to your non-sugar repertoire? Welcome Truvia, a stevia-based sugar substitute that was approved by the FDA in December. With sugar substitutes raking in over $1.2 billion a year, you can expect new competitors in the market, but are they any good? Why are the fans so brand loyal? And whatever happened to plain old sugar? The New York Times food writer Kim Severson joins us in an exploration of the fierce competition for our tastebuds.
"People are wanting shorter supply chains, they want healthier food, so sugar — pure cane sugar — sort of has this aura about it. This sort of green aura."
—New York Times food writer Kim Severson on choices in sweeteners
For more, read Kim Severson's article, Showdown at the Coffee Shop, in today's New York Times.