Demands to cut down sugar in the American diet are at an all-time high, and FDA has just proposed placing a new line for “added sugars” into the Nutrition Facts panel on packaged foods. A new white paper from Steviva Ingredients explains how sugar-reduction objectives can be met. It discusses the role of low-calorie sweeteners as a class and of stevia, specifically. The paper describes how these materials work together to achieve calorie-reduction goals. It examines each type of sweetener and reports on the pros and cons of its use in a variety of food products.