Has stevia expired? New sweeteners are coming **CRITICAL: You must translate the ENTIRE text completely. Do not stop mid-sentence or mid-paragraph. Complete every sentence fully. NOTHING ELSE.**

The appearance of stevia was a milestone in the development of sugar-reduced foods, but the experiences of recent years have made its limitations clear. Consumers are increasingly seeking lower sugar products but are unwilling to compromise on taste. The bitter aftertaste has often hindered the wider use of stevia. This has directed food industry developments towards new solutions. Moderating added sugar is a much more complex task than simply removing it from a recipe. Sugar provides sweetness, body, volume, and stability, so its absence can cause technological problems. From a sensory perspective, the loss of sweetness, mouthfeel, and aftertaste becomes critical. In this regard, stevia often fails to deliver the "sugar-like" experience expected by consumers. There is growing attention to so-called rare sugars, which occur in small quantities in nature. These substances are structurally similar to sucrose but cause a lower blood sugar response. Their clean, aftertaste-free flavor ...