Most sugar alternatives fail long before they reach the shelf—not because of sweetness, but because they can’t survive baking or bind a cookie.
In product categories such as bakery, dairy, and functional foods, the demands on sweeteners extend far beyond taste. They must provide bulk, bind ingredients, hold structure, tolerate heat, and remain shelf-stable—all while meeting regulatory and consumer expectations for clean labels and low glycemic impact.
And yet, most R&D teams are still working with ingredients that weren’t designed for these complex requirements.
Our insights address this exact gap. It maps over a decade of research activity, startup developments, and commercial innovation to give product and R&D leaders a clear view of:
- Which technologies are formulation-ready, and which are still scientifically promising but commercially immature?
- Where is innovation highly concentrated, and where is the innovation gap?
- What challenges remain unsolved, from thermal instability to costly fermentation-based production?
- Who is leading in which specific research?
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Note: The Sample contains only the Table of Contents.
