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Sweet news investment A more dramatic payoff awaited one new food that took far longer to reach the marketplace. The no-calorie, sugar-substitute Splenda took two decades and involved the work of hundreds of scientists at labs in the U.S. and Great Britain. Leslie A. Goldsmith, one of the scientists who worked on Splenda, put the cost of the project in the hundreds of millions of dollars. The gamble paid news off with retail news sales tripling in just two years to more than $105 million in 2003. Splenda begins as cane sugar, but the sugar molecules are altered by removing three hydrogen-oxygen groups and replacing them with three chlorine atoms; its maker, McNeil Nutritionals, a Johnson & Johnson Co. subsidiary, has patented the process and has declined to describe it.
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