A lot has happened in the world of sweeteners in the past year. While most of the developments have been driven by the changes in labeling for added sugars, breakthroughs in ingredient technology have brought to market a number of new sweetener systems and custom and proprietary blends of nutritive, caloric sweeteners with non-nutritive, high-intensity sweeteners.
Among technical advances, combinations of masking technology and refinement of forms of stevia have taken the natural, high-intensity sweetener closer than ever to the sweetness profile of sucrose, especially when used to reduce rather than eliminate calories from sugar in formulations.