The market for alternative sweeteners is rapidly increasing and is predicted to reach US$870 million in 2020 after annual profits of 3.7 percent.

While still craving sweetness, consumers are more wary of high-sugar products that include or add artificial ingredients. Manufacturers can make use of stevia to sweeten beverages naturally and in a healthy way. By Dina Yeon, marketing manager, Sweetness Springboard, Ingredion Asia Pacific

Stevia is emerging as a major global commodity as the food industry embraces it as a natural, sweet and zero-calorie ingredient. It is fast being used in virtually every food sector, including bakery and confectionery. By Chris Peterson, communications manager, and Maria Teresa Scardigli, executive director, International Stevia Council

With this breakthrough in research, the Kyoto University researchers believe this could be a huge plus for the food industry, especially since consumers are increasingly demanding for natural sweeteners over sugar.

Growing consumer demands for natural, healthy products are leading food manufacturers to search for better substitutes for ingredients like sugar. Derived naturally from luo han guo but offering more than the currently popular stevia, mogroside V might be the next ‘big’ substitute for sugar. By Shi Xuejian, senior food ingredients researcher, CCM

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Asia Pacific Food Industry (APFI) is Asia’s leading trade magazine for the food and beverage industry. Established in 1985, APFI is the first BPA-audited magazine and the publication of choice for professionals throughout the industry with its editorial coverage on the latest research, innovative technologies, health and nutrition trends, and market reports.

Asia Pacific Food Industry is published by Eastern Trade Media Pte Ltd. The company owns numerous trade and consumer titles, including Asia Pacific Metalworking Equipment News and Industrial Automation Asia.

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