The future trends of stevia in bakery and snacks

The Topic:

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.
Mintel 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.

Speaker

Tom Vierhile​
Director of Datamonitor's Product Launch Analytics

Moderator

Nathan Gray​
Science reporter for NutraIngredients.com and
FoodNavigator.com