It's time to celebrate! The food industry is finally looking for ways to trim added sugar, with guidelines calling for stringent parameters and a mandate requiring food manufacturers to disclose added sugars on nutrition labels. My favorite food scientist, Darryl Holliday, Associate Professor of Food Science at the University of Holy Cross in New Orleans, joins me this week to share sugar-slashing strategies that food makers are using, and barriers to dialing back on added sugars. We cover everything you need to know about low- and no-calorie plant-based sweeteners, from how they taste to best ways to use them.LINKS ✧ Food Science Program at University of Holy Cross | www.uhcno.edu ✧ Listen to Darryl + Molly’s Nov 2019 podcast, The Hidden Science Behind Food Labels | https://podcasts.apple.com/nz/podcast/the-hidden-science-behind-food-labels/id1459883591?i=1000489309855 ✧ Read about Darryl + Molly’s alkaline water tests| https://www.oregonlive.com/cooking/healthy-eating/2016/10/is_alkaline_water_good_for_us.html ✧ Center for Science in the Public Interest summary of food additives & ingredients | www.chemical cuisine.org