Stevia blend opportunity seen in Europe

05/6/2013 | FoodNavigator

While 25% of product launches with stevia came from Europe in 2012, growth will only continue if European companies follow the U.S. and begin using stevia blends, said Mintel. "Rather than completely sugar-free, products that use stevia blends seem to be the ones that are succeeding," said analyst David Turner. "There is not much aftertaste, and you have the consumer benefit of it being lower in calories."

View Full Article in:

FoodNavigator

Published in Brief:

SmartBrief Job Listings for Food & Beverage

Job Title Company Location
Executive Pastry Chef
Princeton University
Princeton, NJ
Retail Food Services Manager
University of Massachusetts Amherst
Amherst, MA
Staff Assistant, Food Trucks/Commissary Manager
University of Massachusetts Amherst
Amherst, MA
Culinary Management Training Program
HIllstone Restaurant Group
Multiple Locations, SL_Multiple Locations