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The future trends of stevia in bakery and snacks

By Shane Starling+

09-May-2012
Last updated on 06-Jun-2012 at 11:43 GMT

Related topics: Bakery Formulation 2012

Speakers

Tom Vierhile

Mr Tom Vierhile

Director of Datamonitor's Product Launch Analytics
Datamonitor

Nathan Gray

Nathan Gray

Science reporter
NutraIngredients.com and FoodNavigator.com

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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