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The future trends of stevia in bakery and snacks

By Shane Starling+, 09-May-2012

Related topics: Processing

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.

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