I've been contemplating a baking business and finally settled on the sugar free market, thinking I'll appeal to a wide range of folks including diabetics. After doing some research, it seems like it's extremely difficult to replicate sugar ("mouth feel" texture, etc.) with some of the current sugar substitutes. I've also noticed a big gap in the market, bakeries are venturing into gluten free, but sugar free options are still a bit scarce. Can anyone share their thoughts on this market? Are bakers staying away from sugarless because of lack of demand or do the current sugar substitutes on the market stop you from producing a good tasting product? *I'm about to begin recipe testing using Splenda and Whey low* Thanks!