A Perfect Sugar Substitute Would Save Lives and Make Billions. Why Can't We Make One?

Hello: It's been a while since I blogged here at Forbes. I was working on my new book, Tasty: The Art and Science of What We Eat, out this week, which explores the science of taste, culinary history, and the future of food. There's a lot written about the food system, but a great deal less about the inner workings of taste and flavor (the merging of taste, smells and other senses), though when we think about food, that's really where the action is.