Low-Sugar Bread Revolution: How Stevia is Transforming Jakarta’s Bakery Scene

Translation result. [RealFood = Reporter Yuk Seong-yeon] Demand for low-sugar breads made with natural sweeteners has been rising in Jakarta.

According to the Korea Agro-Fisheries & Food Trade Corporation (aT)’s Agri-Food Export Information (KATI), bakeries are increasingly turning to alternative sweeteners. That shift lets products keep their desirable sweetness while cutting overall sugar intake, and it’s sparked active new product development.

Some companies have swapped sugar for stevia and boosted product appeal by using imported flour and other high-quality ingredients. Many of these bakers are selling primarily in Jakarta and nearby areas through digital platforms.

One standout is Firstwish Bakery, which recently launched a premium line of sweet breads that use stevia as the main sweetener.

The company says the line was born from growing consumer interest in family-friendly foods. They promote the breads as lower in sugar thanks to stevia and carefully selected ingredients.

An aT official noted that demand for reduced-sugar, health-oriented products is rising in Indonesia and predicted that family-focused health trends—especially those centered on children—will be a key driver of future market growth.