I see their point - but it stands to reason that the global sugar problem is based on the volume consumed and the effects that has on the human ingesting it. The reason there is so much sugar in products is not because it tastes sweeter, but because it elicits a certain response from the human body in those volumes.

If it was just about taste, sauces might all contain sweeteners. They don't, because the sugar volume enhances the effect. The 'bliss point' manufacturers target won't shift thanks to this product because the underlying physiology the manufacturers are abusing are sensitive to the volume of actual sugar-like substances, not the perceived sweetness.

As such, I find the idea that this product could be some miracle solution sort of laughable. I'd love to be wrong on this one though, the effects of all of those additives really is a huge driving factor in global health problems.

I mean yes - if this could make lower-sugar foods more palatable, that could have great effects. They also allude to that in the article. My main gripe is that the entire article is written as if the inventor is some sort of mythical superhero who just fixed a global problem in one fell swoop.