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The future trends of stevia in bakery and snacks


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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.


Tom Vierhile
Director of Datamonitor's Product Launch Analytics


Nathan Gray
Science reporter for and

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