SWEET, a European Commission Horizon 2020 funded project, is supported by a consortium of 29 pan-European research, consumer and industry partners, who will develop and review evidence on long term benefits and potential risks involved in switching over to sweeteners and sweetness enhancers (S&SEs) in the context of public health and safety, obesity, and sustainability.
The 5 year multidisciplinary project engages stakeholders from across the food chain — consumers, patients, health professionals, scientists, policy makers, and regulators — to address the role of sweeteners in weight control, and potentially move viable products to market. Stakeholders, including consumers, patients, health professionals, scientists, policy makers, and regulators will engage in the project.
SWEET Project findings
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Project Coordinators
Dr Jo Harrold is Dean of Psychology and a Senior Lecturer in Appetite and Obesity in the Department of psychological sciences, University of Liverpool.
She is a behavioural neur...Read More
Dr Jo Harrold
Dean of Psychology
Professor Jason Halford is Head of the School of Psychology, University of Leeds, and President of the European Association for the Study of Obesity. His research has focused on ...Read More
Professor Jason Halford
Chair in Biological Psychology and Health Behaviour, Head of Department Psychological Sciences
Science: More than 25 years of research in the prevention and treatment of obesity and the related diseases, type-2 diabetes, and cardiovascular diseases. Main focus has been on nu...Read More
Professor Anne Raben
Department of Nutrition, Exercise and Sports, University of CopenhagenHow Sweet it is: Key Findings from the EU SWEET Project
Latest News
Editor’s Choice publication in Obesity
SWEET partners have published a recent article in the journal Obesity which has been selected as Editor’s Choice. The research represents a sub-study of SWEET WP3. We were pleased to interview lead author Michelle Pang to discuss the paper, The effect of weight loss on whole-body and tissue-specific insulin sensitivity and hepatic lipid content and composition: SWEET substudy Great to connect...
SWEET Team hard at work addressing COVID-19
COVID-19 is a new disease and there is now emerging information regarding risk factors for serious illness. Based on...
Sweet Consortium Meeting, Surrey UK
The SWEET consortium gathered from 14th - 15 January 2020 at the Elm Grove Conference Centre, University of...
SWEET Project at Obesity Week 2019
SWEET project information was made available to colleagues from dozens of countries and was discussed by consortium...
Low/no calorie sweeteners: their role in calorie reduction and diabetes management
As rates of obesity and non-communicable diseases (NCDs) including diabetes and dental caries continue to increase...
Opportunity: PhD Studentship
EASO and SWEET are pleased to announce that applications are now invited for a European Commission funded...
Challenges for Food Databases in the Bioinformatics Era
SWEET is pleased to present at the upcoming International Food Data Conference in Lisbon, Portugal...
Do low-calorie sweetened beverages help to control food cravings? Two experimental studies
A new paper from the University of Liverpool has found that frequent consumption of low-calorie sweetened...
New EC Horizon 2020 project “SWEET” investigates the implications of greater use of sweeteners and sweetness enhancers to replace sugar in the European diet.
Professor Richard Murphy of the Centre for Environment and Sustainability (CES) at the University of...