With the increasing demand for natural and low-calorie sweeteners, the use of stevia in food products is likely to expand. Ongoing research aims to improve the taste profile of stevia and develop more refined extracts to enhance its applicability in a wider range of products.
In conclusion, stevia is a promising alternative to traditional sweeteners, with a strong safety profile supported by extensive toxicological research. As always, moderation is key, and individuals should consider their unique health needs when incorporating stevia into their diet.
