The sweetener industry continues to evolve more by consumption than invention. Just as sugar was transformed from a luxury item to a standard on the American table, and then made huge inroads into processed foods, new high-intensity sweeteners are carving out solid ground in the sweetener tool chest.
For decades, an insurmountable gap has existed between the vital processing tool that is a versatile zero-calorie sweetener, and the Holy Grail of a zero-calorie sweetener that tastes and
functions exactly like sucrose.
Worried about obesity and related health issues, some consumers are looking for more low- and no-sugar foods and beverages. In turn, manufacturers are considering various sweetener alternatives for new sugar-free options that still provide a similar flavor experience.