In recent years, new functional high-intensity sweeteners such as sucralose and stevioside have increasingly challenged some recognized traditional high-intensity sweeteners such as saccharin, cyclamate, aspartame, and acesulfame.
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Stevia as a natural sweetener has played a key role in food and beverage products in recent years. Between 2012 and 2017, the global market for stevia-containing beverages increased by 161%, and foods increased by 57%, with Asia Pacific accounting for 40% of new stevia food and beverage products worldwide. Psicose
The psicose is not as attractive as stevioside, but it does not affect its performance and development in the future. The amount of psicose present in nature is small and can be found in foods such as figs, raisins, syrups and maple syrup.In the past four years, the main categories of new psicose in food and beverages around the world have been cereals, sugar & sweeteners, which account for 36% of new products. Mogrosides
Mogrosides, a popular fruit in the market, is 10-20 times sweeter than sucrose, and has a taste that is closer to the sweetness of honey and sugar, and has the advantage of not containing calories. Currently in the US market,Mogrosides is well used in dairy products, beverages, bakery products and cereal products, and consumers have expressed good market feedback.
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