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[RealFood = Reporter Yook Seong-yeon] Low-sugar breads made with natural sweeteners are catching on in Jakarta.
According to the Korea Agro-Fisheries & Food Trade Corporation (aT)’s agricultural and food export information service, KATI, bakeries are turning to alternative sweeteners to maintain sweetness while cutting sugar—sparking a wave of new product development.
Some bakeries are swapping sugar for stevia and using higher-quality ingredients, like imported flour, to boost their appeal. These products are mainly sold across Jakarta and nearby areas through digital platforms.
A standout example is Firstwish Bakery, which has launched a premium line of sweet breads that use stevia as the primary sweetener.
The bakery says the line was developed in response to consumer demand for family-friendly foods and markets the breads as lower-sugar options made with stevia and carefully selected ingredients.
An aT official noted that demand for reduced-sugar, health-focused products is growing in Indonesia, and that family-centered healthy eating trends—especially those focused on children—are likely to be a key driver of future market growth.
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