The future trends of stevia in bakery and snacks
By Shane Starling+
Last updated on 06-Jun-2012 at 11:43 GMT
Attracted by its natural, low calorie profile, food manufacturers across the industry are turning to stevia but it is the market for snacks and non-alcoholic drinks that is leading the way.
Datamonitor data shows that snacks made up 38.5% of new stevia-sweetened products between 2005 and 2009. But the sweetener is not without its drawbacks – namely a bitter aftertaste and a high price tag.
We ask if the market is ready to embrace stevia in baked goods such as cookies and bread.