date:Jan 20, 2022
their diet, according to data from Innova Market Insights.
Natural in demand
In sugar-free confectionery, polyols such as sorbitol, maltitol and isomalt are the most commonly used, explains Chouvy.
However, there is a key trend for consumers to prefer natural sweetness, explaining in part the increased uptake of stevia in confectionery.
Diedrich adds: The clean label trend has gone mainstream and is relevant across all product categories.
Although there isnt a single definition of clean