A sweetener supplier looks for ways to expand their market and found sensory evaluation to be one of the main key factors in new product development applications. Sensory is the only method to determine sweetness profile which is necessary for sweeteners specification. Understanding the sweetness release of their sweeteners help them formulate the best profiles for a wide range of applications including bakery, dairy, plant-based beverages, and so forth. With the use of time-intensity profiling, the sweetener blends of fast and slow released were able to replace sugar by 50%.