Natural sweeteners boost the appeal of baked goods in many ways, but using them to replace sugar may pose challenges.
 

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Water is key to formulating baked goods with protein because proteins bind water.

Company gets two wins from Business Intelligence Group program.

Consumers want baked goods, and bakers have many options to fill that need.

With more consumers avoiding sugar and artificial sweeteners, natural sweeteners are proving to thread the needle on what these shoppers want.

Know which sweeteners, fibers work in keto-friendly products.

Precise scaling, ingredient storage and balancing the formulation are key.

Companies may seek domestic sources and make use of AI. 

Bakers must consider functionality, processing and other ingredients in the formulation.