News

Securing sweetness in bakery, without the sweetener effect

EFSA has confirmed sucralose cannot be used in most bakery applications. So, which sweeteners can manufacturers of healthy indulgent baked goods use?

Concerns about chemical content are closely linked to perceptions of ingredient health and safety. Sweetener sucralose (E 955) was recently at the centre of a re-evaluation by

On 16 February 2026, the European Food Safety Authority (EFSA) published its scientific opinion, re-evaluating the safety of the sweetener, sucralose, concluding that sucralose is safe for consumers for its current authorised uses as a food additive.

However, EFSA’s scientists could not confirm the safety of additional uses of sucralose – notably in applications where heat is used, such as baked goods.

“The findings highlight that any new applications involving high‑temperature processing will require further consideration, which we expect will guide future R&D priorities,” an EFSA spokesperson said.

According to current EU legislation, the use of sucralose is restricted to specific types of fine bakery products, such as wafer paper and cones or wafers for ice cream. EFSA’s conclusion means that this will not be extended to other baked goods.

“Because these products may undergo prolonged high‑temperature processing, we could not confirm the safety of these additional uses based on the evidence available,” EFSA’s spokesperson added.

Polyols, pomace, and more: Sweet solutions for baked goods

However, with growing numbers of consumers looking to reduce their sugar intake, there is demand for indulgent products that are low in sugar. What options do manufacturers have?

Research into reducing sugar in bakery production has discovered novel opportunities in using sourdough technology, for instance. Polyols are sweet bulking ingredients that can serve a functional role in bakery products by enhancing sweetness and structure. Adding exopolysaccharides to formulations can also improve texture.

Scientists have also studied the impact and appeal of using apple pomace in reduced-sugar cakes. The ingredient resulted in a 25% reduction in sugar, and the cakes were firmer and better received by consumers than the control cake. Formulating with apple pomace also provided multifunctional benefits, offering nutrients through its fibre content and textural support via added bulk and moisture retention.

“The acceptance by the consumers demonstrates the potential of these multifunctional ingredients that provide more than sweetness,” researchers exploring sugar reduction and formulation changes, said.

Consumer perception of sweeteners

Consumer demand is fragmented, though. “This means one-size-fits-all reformulation doesn't work,” said Vhari Russell, founder of The Food Marketing Experts. Bakery manufacturers need portfolio strategies that feature different products targeting distinct consumer priorities.

According to a 2025 survey by Innova, more than half (51%) are choosing a natural sugar-reduction approach, limiting natural sweeteners in their diet, versus 68% who are limiting artificial sweeteners. However, 57% of global consumers said they are willing to compromise on naturalness for sugar-reduction products, and are therefore most likely to opt for artificial sweeteners.

Taste and functionality are still crucial in product development. In the survey, 52% of global consumers said they didn’t care about healthiness when they want to indulge. Bakery manufacturers can’t afford to ignore products’ overall sensory appeal in favour of complete sugar reduction.

“The brands that crack sugar reduction while maintaining taste, texture and consumer trust will own significant market share in the next decade,” said Russell.

With cutting out sugar entirely from products being the most common strategy, traditional sweeteners like sucralose and sweetener alternatives have an opportunity to feature more in R&D pipelines.

The shift towards natural sweeteners

A growing trend towards finished products with fewer chemicals is seeing research and development (R&D) efforts look beyond artificial sweeteners like sucralose and aspartame to sweet-producing ingredients that are low in calories and chemicals.

“The biggest shift we're seeing is manufacturers moving away from artificial sweeteners like aspartame and sucralose toward what consumers perceive as ‘natural’ alternatives,” said

Adopting sugar substitutes perceived as natural resonates with consumers. In Innova’s global survey, 30% of respondents ranked ‘naturalness’ as a leading healthy eating approach. Added sugars are the least desirable ingredient, according to 40% of Innova survey respondents, followed closely by artificial sweeteners, which a third of consumers find unappealing.

‘Reduced sugar’ won't be enough for today’s consumers. “The bar is rising,” said Russell. Claims like “30% less sugar" claims that were effective five years ago now need to compete with "no added sugar" and "naturally sweetened" positioning.