Steviva Ingredients launches all-natural agave nectar and stevia sweetener for lower-calorie bars, beverages, baked goods

By Elaine WATSON

- Last updated on GMT

Steviva Ingredients president and CEO Thom King caught up with FoodNavigator-USA at the IFT show this summer
Steviva Ingredients president and CEO Thom King caught up with FoodNavigator-USA at the IFT show this summer

Related tags: Sugar, Honey, Stevia

Stevia specialist Steviva Ingredients has developed an organic syrup combining blue agave nectar and stevia extract that is suitable for formulators looking to cut calories and maintain clean labels in sauces and dressings, bars, beverages and baked goods.

Nectevia can be used as a substitute for sugar, honey or corn syrup, says Steviva, which makes stevia-based sweeteners on an all-natural, non-GMO, soy-free, corn-free and allergen-free platform for the b2b and retail market.

Water-extracted at low temperatures and mildly filtered, the organic agave nectar is blended with steviol glycosides that boost its sweetness, resulting in a product four-times sweeter than invert sugar.

Nectevia is stable, non-crystallizing and prevents fermentation, and also dissolves quickly into hot or cold liquids. It has a fructose content of 85%, works well in fruit-based applications and ranks less than 10 on the glycemic index (vs HFCS 42, which has a GI of 67).

“Unlike nutritive carbohydrates, which contribute 4cal/g, Nectevia contributes only 2.86cals/g", ​says the firm. 

"Because it is four times sweeter than sucrose, a lower percentage can also be used in formulas. Nectevia enhances foods’ natural sweetness, providing a synergy that in some applications may allow developers to reduce sweeteners by more than 75%.”

Click here​ to download a white paper on Nectevia.

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