At Wholesome Goodness we insist on seeking out the freshest, most healthful, minimally processed products available, and our Research & Development and Quality Assurance teams are committed to creating top quality products that are affordable for everyone.
With that in mind, we present the Banning Bad series, where we are going to delve a little deeper into the reasons that we as a company choose to forego some pretty common additives to modern food. We’re starting the series off with an ingredient you’ve almost certainly run across at some point:
Discovered in 1965, aspartame is an artificial sweetener that is approximately 200 times sweeter than sucrose (table sugar). It is unique among low calorie sweeteners in that it is completely broken down by the body into its components, the amino acids aspartic acid and phenylalanine, and a small amount of methanol. However, because its breakdown products include phenylalanine, aspartame must be avoided by people with the genetic condition phenylketonuria.
The safety of aspartame has been studied extensively since its discovery with research that includes animal studies, clinical and epidemiological research and post marketing surveillance. Even though it is one of the most rigorously tested food ingredients to date its overall safety continues to get questioned.(1)
Manufacturers us it to sweeten a large variety of products including diet soda, sugar free chewing gum, cereals, cocoa mixes, frozen desserts, etc. It is not recommended for use in baking or other applications that involve heat, as aspartame breaks down relatively quickly when heated.
At Wholesome Goodness we use a holistic approach in the development of our products to eliminate the need for ingredients like artificial sweeteners. We have simple formulas, packaging that protects our products from oxygen and a relatively short shelf life, to deliver simple, naturally delicious, nutritionally dense foods to the consumer. Wholesome Goodness never uses aspartame, or any artificial sweeteners, in any of our products.
It’s just one more way we show you that we love you back.(1) Mitchel, Helen (2006) Sweeteners and sugar alternatives in food technology. Oxford, UK: Wiley-Blackwell