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During the 19th European Congress on Obesity, organised by The European Association for the Study of Obesity, which took place in France from May 9th to 12th 2012, the topic of low calorie sweeteners was addressed. Low calorie sweeteners are many times sweeter than sugar and deliver very few calories because they are used in tiny amounts. They are used to replace sugar in a wide range of sugar-free and low-calorie foods and drinks and most are also available as table top sweeteners. Low calorie foods and drinks contribute to people's weight management efforts, but it is important that they form part of a balanced diet and healthy lifestyle which includes regular physical activity.
In this podcast interview, Dr. Josephine Wills, Director General of EUFIC, interviewed two speakers from the U.S.A. who participated in the symposium ‘Low calorie sweeteners – translating the science into practical recommendations’, Professor Richard Mattes from Purdue University and Dr. Julie Mennella from the Monell Chemical Senses Center in Philadelphia. 
A podcast to introduce the sweetener Stevia and a description of its evaluation by EFSA.
Stevia is a natural, zero-calorie sweetening ingredient named after a plant that has been used to sweeten foods and beverages in many parts of the world for hundreds of years. The leaves contain the sweet compounds, called steviol glycosides. The purified steviol glycosides compounds are used to sweeten soft drinks, juices, flavoured milks, yogurts, baked goods, cereals, energy-reduced jams and jellies, confectionery and chewing gum, and can also be used as a table top sweetener. Stevia is useful for people wanting to reduce their calorie intake and for people with diabetes wanting sweetness of taste, but with lower carbohydrates.

In this podcast, Dr. Mary Friel, Food Safety and Risk Communication Manager in EUFIC, interviewed Dr. Mauro Fisberg, Associated Professor of the Pediatrics Department of the Escola Paulista de Medicina in Brazil and Scientific Advisor to the Global Stevia Institute, about the low calorie sweetener Stevia. The interview was recorded at the 20th International Congress of Nutrition, Granada, September 15th -20th 2013.

More information about this podcast

People are born liking the sensation of sweetness. At a scientific conference in Brussels in June 2006, Dr. Josephine Wills asked a number of European scientists how people can manage sweetness as part of a healthy diet.

The European Food Information Council (EUFIC) is a non-profit organisation which communicates science-based information on nutrition and health, food safety and quality, to help consumers to be better informed when choosing a well-balanced, safe and healthful diet.

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This site was last updated 24/08/2016
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