Alternative sweeteners have become ubiquitous in processed foods, serving as key tools for reducing sugar content while preserving essential qualities such as flavor and texture. These compounds range from naturally derived options like stevia, monk fruit, and erythritol to synthetic alternatives such as sucralose and aspartame. Many consumers utilize these sweeteners for their low or negligible caloric value and their ability to help regulate blood glucose levels—attributes that are particularly relevant for individuals concerned with weight management or glycemic control.Formulating products with alternative sweeteners presents certain challenges; replacing sugar often necessitates careful adjustments to maintain desirable mouthfeel, product stability, and overall sensory quality. As a result, food technologists must meticulously refine recipes to ensure the final product meets consumer expectations.Today, alternative sweeteners are widely incorporated into beverages, baked goods, confectionery, dairy items, and functional foods. Their adoption enables the food industry to respond to increasing demand for healthier, reduced-sugar products without sacrificing the pleasurable aspects of taste and enjoyment.
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