07 Sep 2020 --- The growing need for sugar reduction sees renewed interest from formulators seeking new approaches to averting sugar taxes, making products taste good while keeping sweetness profiles low. Key suppliers highlight how the segment is branching out beyond stevia, with new launches of “label-friendly” wheat starch- and barley malt-based solutions. Meanwhile, expansion of newcomer allulose’s starring potential as a natural sweetener is showing no signs of slowing down.
