Scientists have discovered natural compounds that can suppress the bitterness of artificial sweeteners. Some artificial sweeteners—especially saccharin and acesulfame potassium (acesulfame K)—can leave a lingering bitter aftertaste that hurts consumer acceptance of reduced-calorie foods and drinks. New research in FEBS Open Bio suggests a clean fix: pair these sweeteners with compounds that selectively tamp down […]



Summary

Scientists have found natural compounds capable of suppressing the bitter aftertaste often associated with artificial sweeteners like saccharin and acesulfame K. This bitterness hinders wider adoption of low-calorie food and beverages. The research, published in FEBS Open Bio, identifies compounds that selectively reduce the perception of this bitterness when used alongside these sweeteners. This discovery holds promise for improving the palatability and consumer acceptance of reduced-calorie products, potentially leading to healthier dietary choices.

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