As pressure to reduce sugar consumption mounts, developers must strategize to find solutions that allow sugar reduction while maintaining the consumer taste experience and product functionality. Successful market entry of natural alternative sweeteners hinges on both the availability and functionality of the compound. This report assesses both the functionality and technology readiness for production of three nascent sugar alternatives: tagatose, mogroside V, and brazzein. The combination of these assessments provides a realistic picture of the true opportunity for market penetration by each nascent sugar alternative
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