The present invention relates generally to baked goods comprising non-caloricor low-caloric high-potency sweeteners and methods for making and using them.In particular, the present invention relates to different baked goodscomprising at least one non-caloric or low-caloric natural and/or synthetichigh potency sweetener and at least one sweet taste improving composition. Thepresent invention also relates to baked goods and methods that can improve thetastes of non-caloric or low-caloric natural and/or synthetic high-potencysweeteners by imparting a more sugar-like taste or characteristic. Inparticular, the baked goods and methods provide a more sugar-like temporalprofile, including sweetness onset and sweetness linger, and/or a more sugar-like flavor profile.
