Bakers must wait to use high-intensity sweeteners

摘要

Bakers hoping to extend the use of high-intensity sweeteners into new food categories have been told they must wait until 2012 before the issue is back on the agenda in Brussels.rnCurrently, intense sweeteners such as aspartame and sucralose (which are widely used in soft drinks) are only allowed in confectionery with no added sugar or in fine bakery products for special nutritional uses.rnThis has proved particularly frustrating for manufacturers wanting to use them in combination with sugar and bulk sweeteners when reformulating other types of bakery and confectionery products.