A kilo of processed Stevia
is expected to cost up to $250, compared to the current $2.
Our growing Reb D patent portfolio highlights the strength of our R&D team as the leading innovator of premium stevia
sweeteners," said Dean Francis, CEO of Sweet Green Fields.
The new stevia
orangeade, with just 7 calories, maintains the freshness and the familiar taste of the orange, the authentic taste of Cyprus, offering the same taste and a low calorie satisfaction.
extracts) offers a number of health benefits over artificial sweeteners like- zero calories, non-toxic, non-fermentable, flavour enhancing properties, provides plaque retardant and anti-caries properties, can maintain stability even at 200?
is effectively mechanized and grown perennially, farmers can quickly recoup establishment costs and become profitable over multiple years of production," states SF Corp.
Although beverages remain the focus for stevia
usage, dairy, tabletop sweeteners and even pharmaceuticals have all seen strong growth in the past 12 months.
leaf extract is 200 to 300 times sweeter than sugar.
Grown primarily in Paraguay, Brazil and China, the stevia
plant is grown for its sweet leaves.
The Company has successfully developed novel fermentation methods to produce steviol, a key step in the production of all steviol glycosides, the sweet substances found naturally within the stevia
Our mission is to mainstream stevia
as the next natural origin sweetener for food and beverage products," said Jordi Ferre, PureCircle's Chief Operating Officer.
After persistent efforts by key producers, which led to widespread legislative approval, stevia
is finally being recognized for its natural, zero-calorie, sweetening properties.
The chocolate, sweetened with Cargill's Truvia[R] stevia
leaf extract, took second place for Greek confectionery company Hatziyiannakis Dragees as the most innovative product of the year.
, a wild South American herb whose white powder extract received recent approval as a food additive from the Food and Drug Administration, has given food and beverage makers a new fill-in for traditional sugar that its proponents say is a better option for sweet-toothed consumers.
A range of chocolate confectionery using natural sweetener stevia
instead of sugar is set to hit UK shelves early next year.
And, as such, the bitter flavours associated with Reb A stevia
extracts have presented difficulties for companies wishing to use the sweetener.