August 18, 2023 — In the newest issue of their magazine, the Baking & Snack editors interviewed HOWTIAN for insights and expertise on the rise of natural sweeteners in baked goods. Titled “A Natural Fit: Bakers Win Over Increasingly Health-Conscious Consumers With Natural Sweeteners,” the article looks at consumer demand for natural alternatives to sugar — and more so, the stigma that surrounds “artificial sugar substitutes” like aspartame, sucralose and saccharin.

In the article, our technical experts Hank Wang and Michelle Yin talk about all the different ways that natural sweeteners are taking off for baking, from the declining reputation of artificial sweeteners to our convenient “drop-in” sugar replacement solutions for baking. In working with a vast variety of baked goods manufacturing customers, it’s evident that the adoption of solutions like stevia for sugar reduction and reformulation is here to stay.

“Those who have engaged in sugar reduction efforts earlier than others recognize this not just as a shift in consumer tastes, but as an emerging business and marketplace opportunity,” stated Yin.

Leveraging our experience and track record of success, HOWTIAN provided insight on expert formulation techniques with stevia in the baking sector to combat challenges like early-onset sweetness, bulking and moisture retention.

“For example, stevia has a more delayed onset of sweetness compared to sugar, so you may consider complementing it with an alternative like allulose or erythritol which exhibits an earlier onset of sweetness,” Wang noted.

To read the full story in Baking & Snack‘s August issue, click here.

If you’re in need of a partner and solutions for reformulating baked good products and applications, HOWTIAN experts are available to help meet your challenges. We can assist in developing a customized strategy for your product(s) with cost-effective solutions and sustainable supply. Please contact us to learn more.