The fourth edition of "Alternative Sweeteners" follows the same successful formula as the previous three editions by discussing each sweetener in terms of its characteristics. Qualities covered include means of production, physical characteristics, utility, and relative sweetness (compared to sucrose). Technical qualities covered include admixture potential, application, availability, shelf life, transport, metabolism, carcinogenicity, and other

toxicity evaluation data.

A new chapter on the sweetener Advantame has been added, and new contributors have updated information throughout the book. Also new is a section on how stevia sweeteners have been examined and deemed safe by the Joint FAO/WHO Expert Committee on Food Additives and accepted by the U.S. Food and Drug Administration (FDA). In addition, the book contains a well-referenced and up-to-date chapter on "The Benefits of Reduced Calorie Foods and Beverages in Weight Management."

"The Alternative Sweeteners book has become recognized as an authoritative source for the alternative sweetener industry and food technologists worldwide," said Haley Curtis Stevens, Ph.D., President of the Calorie Control Council.