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Dental caries is caused by a diet‐associated pathologic process affecting the teeth. This is an infectious, transmissible disease, the infecting agents being specific micro‐organisms, with a streptococcal species, i.e. Streptococcus mutans (or other members of the so‐called mutans streptococci), being especially cariogenic under certain dietary conditions. The transmissibility of the disease is reflected, for example, in the fact that young children usually receive their S. mutans infection from their mothers. According to present scientific knowledge, dental caries should be fully preventable. Maximisation of preventive efforts is of fundamental importance; relying on only one prevention procedure, like a fluoride‐based method, is insufficient. Relying solely on reparative philosophy is wrong. As to dietary approaches, mere prohibition of sugar as the only educational measure is hypocritical. Maximisation of prevention automatically includes the use of sugar substitutes. Of these, xylitol, a natural, physiologic carbohydrate sweetener, has been rigorously tested in long‐term human clinical trials, and has been found to be safe and effective. An effective way to use xylitol is as xylitol‐containing chewing gum, lozenges or chewable tablets. This prevention procedure can easily be promoted in environments where children or young adults are reachable, i.e. at schools, universities, garrisons, public health centres and related institutions. Results from clinical studies suggest that less than 10 grams of xylitol per day, consumed in about five chewing episodes, significantly increases protection against dental caries. This approach, a single‐component modification of diet, can be used to complete existing prevention methods, both at individual and community level.

Xylitol is a natural sweetener which is found in many fruits and vegetables, and is even produced in the human body. It has the same sweetness and the same calories as ordinary table sugar or sucrose, but it differs from sucrose in one important respect. It does not cause tooth decay. In fact there is evidence that it can help to reduce tooth decay.

The long controversy that has waxed furiously around the implementation of the EEC Directives on the inspection of poultry meat and hygiene standards to be observed in poultry slaughterhouses, cutting‐up premises, &c, appears to be resolved at last. (The Prayer lodged against the Regulations when they were formally laid before Parliament just before the summer recess, which meant they would have to be debated when the House reassembled, could have resulted in some delay to the early operative dates, but little chance of the main proposals being changed.) The controversy began as soon as the EEC draft directive was published and has continued from the Directive of 1971 with 1975 amendments. There has been long and painstaking study of problems by the Ministry with all interested parties; enforcement was not the least of these. The expansion and growth of the poultry meat industry in the past decade has been tremendous and the constitution of what is virtually a new service, within the framework of general food inspection, was inevitable. None will question the need for efficient inspection or improved and higher standards of hygiene, but the extent of the organization in the first and the enormous cost of structural and other alterations to premises in the second, were seen as formidable tasks, and costly. The execution and enforcement of the new Regulations is assigned to local authorities (District, Metropolitan and London Borough Councils), who are empowered to make charges for inspection, licences, etc., to recoup the full costs of administration. The Government had previously promised that the cost of this new service, which when fully operative, will be significant, would not fall upon the already over‐burdened economies of local authorities. The figure of a penny per bird is given; in those areas with very large poultry processing plants, with annual outputs counted in millions of birds, this levy should adequately cover costs of enforcing the Regulations, but there are many areas with only one of a few small concerns with annual killings of perhaps no more than 200,000 birds—this much we know from perusing annual health reports received at the offices of this Journal—and the returns from charges will certainly be inadequate to cover the cost of extra staff. The Regulations require the appointment of “official veterinary surgeons” and “poultry meat inspectors”, both new to local government.

When a solution of cane sugar (sucrose) is warmed with dilute acids it is rapidly hydrolysed to a mixture of two simpler sugars viz. glucose and fructose. Glucose resembles cane sugar in being a dextrorotary compound, but fructose is so strongly laevorotary that the equimolecular mixture of glucose and fructose obtained by hydrolysis rotates the plane of polarization to the left. For this reason the above process is known as the inversion of cane sugar and the mixture of glucose and fructose so obtained as invert sugar. The breakdown of sucrose in this way will be better understood by referring to Figure 1.

The purpose of this paper is to evaluate the effect of the bodying agents (erythritol, sorbitol, xylitol and polydextrose) and their mixtures on the preparation of mixed Brazilian Cerrado fruit preserves (marolo, soursop and sweet passion fruit).

The simplex mixture design was used for product optimization and the preserves evaluated by physical, physicochemical and sensory properties. The research data were analyzed using regression equations on SAS University and exploratory analysis by principal component analysis and parallel factors techniques on Sensomaker software.

The results show that erythritol and polydextrose bodying agents should not be used as pure components because they provoked changes in the properties of the final product and negatively influenced the sensory attributes. While the high concentrations of xylitol and sorbitol provided better sensorial acceptance, being considered, therefore, good substitutes for sucrose.

This research has shown it is feasible to use bodying agents in the preparation of mixed Brazilian Cerrado fruit preserves without added sugar.

The development of mixed preserves could increase population access to the Brazilian Cerrado fruits. In addition, sugar-free preserves are a viable alternative for adding value to the product and satisfy all the consumers.

The combination of properties of two or more fruits and use of bodying agents can improve sensory, physical and physicochemical characteristics of the final product. However, there are technological challenges to evaluate in the preparation of mixed Brazilian Cerrado fruit preserves without added sugar.

Ice cream is one of the popular sweet throughout the world. However, it contains high fat and sugar but lacks natural antioxidants. Several herbs in Thailand which are traditionally used as food ingredients show high antioxidant properties such as ginger and lemongrass. Therefore, the purpose of this paper is to develop reduced sugar herbal ice cream using lemongrass and ginger extract.

Two ice cream formulas were prepared by using the lemongrass or ginger extract at the levels of 10, 15 and 20 percent (w/w), respectively. Moreover, xylitol was added as a substituted sugar at 80, 90 and 100 percent (w/w). Sensory evaluation was conducted by nine-point hedonic scale. Moreover, the physical, chemical and microbiological properties of the final ice cream product were determined by comparing with the control formula.

Based on the sensory evaluation, the two herbal ice cream formulas (15 percent lemongrass or ginger extract) with 90 percent xylitol replacement have the highest overall acceptability score of 7.28 and 7.44 (like moderately), respectively. The viscosity, overrun value and hardness of the reduced sugar herbal ice cream were not significantly different as compared to control formula (p=0.05). The chemical composition analysis showed that the total sugar of the product decreased by 65 percent. Moreover, antioxidant activities of herbal ice creams were higher than the control formula. The number of total bacteria of reduced sugar herbal ice cream was less than 10 CFU/mL.

The reduced sugar consumption is useful for lowering the risk of non-communicable diseases (NCDs), especially diabetes mellitus. This paper presented the reduced sugar herbal ice cream formulas with high antioxidant activity. Therefore, these data could be the prototype in order to develop herbal and healthy ice cream product.

Summarizes the recent changes that have taken place in both the individual intense and bulk sweeteners markets and considers their likely influence on the pattern of intake observed in the 1987/88 diary record surveys carried out by MAFF. The intense sweetener market continues to develop steadily, largely driven by the diet, low‐calorie and reduced calorie soft drinks market. The bulk sweeteners market has not been subject to the same rapid development experienced for intense sweeteners, but the signs are there that the market for this class of sweetener is starting to develop and a variety of new applications are beginning to emerge. Provides a brief overview for each of the currently approved individual intense and bulk sweeteners and describes their contribution to the UK sweeteners market. Discusses the implications of the EC Sweeteners Directive, which has recently been adopted by member states and will be implemented in the UK within the next year or so, in relation to acceptable levels of sweetener intake.

This paper aims to examine the effects of qualifying language, functional ingredient, ingredient familiarity and inferences of manipulative intent (IMI) on the likelihood that consumers make stimulus-based inferences about the level of scientific support for health claims on food.

An advertisement copy test for a fictitious product bearing a caries risk-reduction claim has been conducted. The test design comprises three claim conditions, each corresponding to one of the sufficient levels of support for nutrient-health relations within the World Health Organization (WHO)-framework.

The claim conditions have affected the likelihood of making stimulus-based inferences, which is lower for high-level-of-support claims as opposed to low-level-of-support and moderate-level-of-support claims. No effect of ingredient familiarity has been observed. The effect of the functional ingredient featured is significant at the 10 per cent-level. IMI has a negative effect on the likelihood of making a stimulus-based inference.

The survey relies on a demographically homogeneous sample.

Examining the likelihood of stimulus-based inferences about health claim substantiation is essential for assessing the effectiveness of claim formulations and for addressing resulting miscommunication.

The current paper addresses the research gap on consumer ability to identify the level of support for health claims within the European context.

Recent evidence suggests that especially processed foods may lead to undesirable metabolic effects in gut microbiota. The emulsifiers and artificial sweeteners that are added to processed foods may play a role in the progression of the diseases through the modulation of microbiota in mice. In this context, the purpose of this paper is to evaluate the effects of emulsifiers and artificial sweeteners.

This paper presents a narrative review of the effects of emulsifiers and artificial sweeteners which are mainly in consumed in the Western diet, to the gut microbiota by mainly focusing on the experimental studies.

Although in vivo studies and animal model studies showed various adverse effects of sweeteners and emulsifiers to microbiota, studies should be conducted in humans to investigate the effects of these food additives to human microbiota by making dietary interventions in the context of ethical rules.

In future, studies will allow us to draw more definitive conclusion whether human population consuming sweeteners and emulsifiers are at risk.

Dental caries (or tooth decay) is our most prevalent disease, and hardly anyone living in present‐day Britain is completely free from it. More than 99% of the population have had teeth attacked by decay, sometimes so severely that a large proportion of their teeth have had to be extracted. The result of dental caries combined with gum disease is that 37% of all the people over 16 in England and Wales are edentulous (i.e. have had all their teeth extracted), while the figure for Scotland is even higher at 44%.