From: treon3verdery@gmail.com   
      
   We are interested in commercially available or close-to commercialisation   
   technologies to address sugar reduction in food products—including liquids,   
   powder beverages and cereals—while maintaining the sensory attributes of   
   these products. These    
   technologies might modulate sugar release or reduce    
      
   “  could a sucralose polymer have different sweetness than splenda?   
      
   --- SoupGate-Win32 v1.05   
    * Origin: you cannot sedate... all the things you hate (1:229/2)