The subject of sweeteners continues to advance and expand, with interest increasingly focused on the importance of technical matters such as the blending of sweeteners and their applications in calorie control, marketing issues and regulatory considerations. In particular, emphasis has been placed on the use of substances that provide bulk as well as sweetness and the exploitation of existing sweeteners rather than the development of new intense sweetness. This book gathers together the latest information on all these topics and also includes detailed chapters on the regulatory requirements and procedures for approving sweeteners in Europe and the USA. It is an essential reference source for food scientists and technologists in industry and academia, particularly those involved in new products development, marketing and legislative issues. Nutritionists and dieticians will also find much of interest in it. This book should be of interest to food scientists and technologists (industrial and academic) researching sweeteners; personnel in new product development; nutritionists; legislators; dietitians; food chemists working on food composition, taste perception and acceptability.