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Your evening longread: The race to redesign sugar

We bring you an interesting longread each evening to take your mind off the news.

Image: Shutterstock/Veronika Sekotova

EVERY WEEK, WE bring you a round-up of the best longreads of the past seven days in Sitdown Sunday.

And now, every weeknight, we bring you an evening longread to enjoy which will help you to escape the news cycle. 

We’ll be keeping an eye on new longreads and digging back into the archives for some classics.

The race to redesign sugar

Confectionary companies have been trying to reduce sugar in their products for years – but it’s not an easy task.

(The New Yorker, approx 25 mins reading time)

The problem is that sugar isn’t easy to replace. Despite scientists’ best efforts in the past century, none of the artificial alternatives that have been developed are quite as irresistible, let alone as versatile in the kitchen. The looming impact of new nutrition standards, combined with regulatory pressure and public sentiment, has led to something of a panic in the industry, and a flurry of innovation. The new race—in which DouxMatok is only one of several competitors—is not to develop a substitute for sugar but to design a better sugar altogether.

Read all the Evening Longreads here> 

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