Indulgence in sweet foods and drinks is a human weakness and both are consumed far
beyond their value in relieving hunger and thirst. Sweetness is most commonly associated
with sucrose, and this is the most widely consumed sweetener in the world although it has
been criticised for many years by some with regard to its contribution to obesity, dental caries
and other diseases. While glucose (and fructose) syrups are widely used to replace sucrose
in foods, this is largely a cost-saving exercise and does not address many of the problems
associated with ‘sugar’ consumption.