Interest in stevia and rebaudioside A is high as bakers seek out ingredients that are perceived as natural by consumers. This Research Assistant looks at how the market for stevia has evolved since the Food and Drug Administration issued its petition response in December 2008.
3/13/2017 - ASB BakingTech 2017 puts industry diversity to work to create a dynamic ‘Best Week in Baking.’
12/13/2016 - Bakery formulators search for options to cope with the need to declare ‘added sugars’ on package labels.
6/3/2016 - High-intensity sweeteners can help bakers make foods that meet the sugar reduction goals of the Dietary Guidelines for Americans 2015-20.