Sweet and sour: Social media reveals consumer perceptions of sweeteners

By Caroline Scott-Thomas

- Last updated on GMT

Sweet and sour: Social media reveals consumer perceptions of sweeteners

Related tags Social media Sugar substitute Sucralose Sweeteners

Which sweeteners are consumers discussing on social media? And is the conversation positive or negative? The rise of social media is giving marketers access to an honest snapshot of consumer perceptions, says research company Loudpixel.

The Lansing, Michigan-based social media research firm examined social perceptions of sugar substitutes including aspartame, sucralose, stevia and sugar alcohols, as well as sugar-free products, in 38,000 social media posts in various outlets: Twitter, Facebook, blogs, comments, videos, forums, and mainstream news.

“Social media perceptions are fueling a whole new form of consumer research,”​ said co-founder and director of analytics for Loudpixel Allie Siarto. “We get to examine a huge number of unbiased conversations outside of a focus group, and we have a chance to see exactly how people are sharing these perceptions with their friends online.”

The researchers found that sucralose was driving more social media conversations than any other sugar replacer – 44% of the total – and sucralose-based Splenda was the most discussed sugar substitute product, mentioned in 35% of product-related sugar replacement conversations.

As for positive and negative perceptions, stevia was viewed most positively among all the sugar substitutes, with 73% of social media conversations about stevia in relation to health discussing it in a positive light. Meanwhile, in conversations about aspartame, 91% were negative, the researchers found.

“These social media findings could become significant to how new products are made and marketed,”​ Siarto said.

She told FoodNavigator-USA: “Aspartame seems to be the one that people are most passionate about and the one that they want to talk to their friends about.”

She said that just one percent of social media conversations about aspartame mentioned studies that have supported the sweetener’s safety.

“We have worked with a few different brands which are using this type of research to decide what kinds of ingredients they use in foods,”​ Siarto said, adding that from a consumer perception standpoint, stevia may have the greatest potential for growth.

The full report is available to download here.

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1 comment

formaldehyde in human cells from methanol from aspartame

Posted by Rich Murray,

methanol from aspartame, wood and cigarette smoke, and many sources is
made by ADH1 enzyme into formaldehyde within cells inside walls of human blood vessels, harming adjacent tissues, the WC Monte paradigm: Rich Murray 2012.06.19

See WC Monte's two 1-hour video lectures May 2012 WhileScienceSleeps.com .

The 200 mg aspartame in a 12-oz can of aspartame drink is 11% by weight methanol, 22 mg, which is soon released from the GI tract into the blood, where quickly any tissues with high levels of the ADH1 enzyme within the cells of blood capillary walls and adjacent tissues,
especially liver, kidney, brain, retina, etc., in humans only, turn the methanol into formaldehyde within these cells, which, being highly reactive, quickly binds with and disables DNA, RNA, and proteins inside the cells, causing cell death, attracting macrophages (white
blood cells), which also die, creating durable, cumulative, evolving complex micro lesions.

This affects the fetus, as well, or not so well...

So, there are many resulting novel modern "diseases of civilization" in humans only, for each type of damaged tissue, including Alzheimer's, multiple sclerosis, lupus, arthritis, the birth defects spina bifida, autism, and Asperger's, many specific cancers, and
chronic ailments of liver, kidney, heart, lung, joint, skin, muscle, etc.

The Monte methanol/formaldehyde toxicity paradigm MMFTP is backed by 740 references, given free online as full pdf texts by Prof. (retired 2004, Arizona State University, Nutrition and Food Sciences) Woodrow C. Monte, WhileScienceSleeps.com, along with his 2012 January 240 page text "While Science Sleeps", with two free chapters on "Autism and Other Birth Defects", and "Multiple Sclerosis", and free full earlier articles and references on MMFTP.

Other methanol/formaldehyde sources include wood, peat and cigarette smoke, some fresh coffees, fermented and smoked foods, fruits juices vegetables heated in sealed jars and cans, some dark wines and
liquors, bacteria in the colon, genetic flaws in metabolism, vehicle fumes, leaky fossil fuel stoves and heaters, processed wood products of all kinds, mobile homes, old Ditto type purple ink mimeograph
duplicating machines in schools and offices, chemical biology autopsy
mortuary facilities, heated wood in particleboard, pressed wood and paper factories, and many personal care cleaners and products...

methanol/formaldehyde paradigm for multiple sclerosis, free full 56
page chapter 9 pdf, While Science Sleeps, 146 full text references
online, Prof. Woodrow C. Monte: Rich Murray 2012.03.20

Aspartame: The hidden danger [methanol/formaldehyde] in our midst and
how it kills us, 12 page review of While Science Sleeps text (Woodrow
C Monte), International Health News, whole June issue, Editor: William
R Ware PhD: Rich Murray 2012.06.08

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