Beverage consumers seeking calorie reduction for health and wellness are removing perceived unhealthy ingredients like sugar from their regimen in favor of functional and label-friendly options. Whether its monk fruit in muffins, stevia in strudel or allulose in almond-milk ice cream, plant-based sweeteners are a great look for any label. As brands reformulate to sweeten their appeal and gain market share, developers are turning to plant-based sweetener experts for craveability power.
