From Sugar to Splenda

A Personal and Scientific Journey of a Carbohydrate Chemist and Expert Witness

  • Bert Fraser-Reid

Table of contents

  1. Front Matter
    Pages i-xx
  2. Bert Fraser-Reid
    Pages 1-13
  3. Bert Fraser-Reid
    Pages 15-30
  4. Bert Fraser-Reid
    Pages 31-42
  5. Bert Fraser-Reid
    Pages 51-57
  6. Bert Fraser-Reid
    Pages 59-62
  7. Bert Fraser-Reid
    Pages 79-83
  8. Bert Fraser-Reid
    Pages 85-95
  9. Bert Fraser-Reid
    Pages 97-105
  10. Bert Fraser-Reid
    Pages 107-115
  11. Bert Fraser-Reid
    Pages 117-128
  12. Bert Fraser-Reid
    Pages 129-137
  13. Bert Fraser-Reid
    Pages 139-154
  14. Bert Fraser-Reid
    Pages 169-170
  15. Back Matter
    Pages 179-216

About this book


More than just coincidence connects a Tate & Lyle lawsuit and artificial sweetener to Jamaican-born Chemist Bert Fraser-Reid. From his first experience of Chemistry through his diabetic father, to his determination and drive as a Chemistry student in Canada, Fraser-Reid weaves a remarkable tale integrating science, law and autobiographical anecdotes. This book arises from the lawsuit brought by Tate & Lyle against companies accused of infringing its patents for sucralose, the sweet ingredient in the artificial sweetener SPLENDA which is made by chlorinating sugar. From a 1958 undergraduate intern witnessing the pioneering experiments on sugar chlorination, to being the 1991 recipient of the world’s premiere prize for carbohydrate chemistry, Fraser-Reid was groomed for his role as expert witness in the mentioned lawsuit. Nevertheless, it seems more than his career links Fraser-Reid to the case.


Artificial Sweetener Autobiography Carbohydrate Chemistry Fraser-Reid Patent SPLENDA Sucralose Tate & Lyle

Authors and affiliations

  • Bert Fraser-Reid
    • 1
  1. 1.PittsboroUSA

Bibliographic information