Stevia supplier PureCircle has developed a natural flavor modifier that enhances the sweetness of stevia, sugar and high fructose corn syrup (HFCS) to allow larger calorie reductions, the company has said.
Tate & Lyle today announced that it has entered a five-year exclusive global marketing and distribution agreement for BioVittoria’s zero-calorie monk fruit sweetener, the company told FoodNavigator-USA.
Steviol glycosides produced by fermentation could be on the market in the coming years due to advances made by Swiss company Evolva and Californian R&D partner Abunda Nutrition, which it plans to acquire.
Fusion Nutraceuticals has developed a new process for developing granulated zero-calorie sweeteners that better imitate the taste and functionality of sugar with nearly ten times fewer calories, the company has said.
Sweetening carbonated beverages with stevia, and reb A in particular, does not produce any steviol aglycone, a potentially toxic compound, says a new study which supports the safety and stability of the sweetener.
Redpoint Bio and International Flavors and Fragrances (IFF) have achieved FEMA GRAS status for their Reb C sweetness enhancer, allowing it to be used in a variety of applications in the United States and elsewhere.
Suppliers and stakeholders in the stevia industry are organising to maintain standards and pursue scientific enquiry into the use of stevia sweeteners. But two trade organisations have been announced this week, with very different membership criteria...
DoehlerGroup and PureCircle, Corn Products and Galam, Tereos and PureCircle… This week has seen a new flurry of alliances over stevia sweeteners, as the ingredients sector gets on its marks for EU approval – and a significant new market.
Major stevia player PureCircle has won a GRAS (generally recognized as safe) letter of no objection from the Food and Drug Administration for a blend it is aiming at products seeking partial sugar and calorie reduction.
Data on the market penetration of stevia in beverages outside Europe suggests that anticipated EU approval may be only the first step for the natural sweetener on a long road to commercial significance.
PureCircle and Imperial Sugar have launched a joint venture to offer sugar and stevia combinations to the food and beverage industry as it looks to meet consumer demand for natural lower calorie products.
A Yerba Maté beverage is set to be one of the first products on French shelves sweetened with stevia-derived rebaudioside-A (Reb-A), recalling a traditional use of the plant by Guarani Indians in Paraguay.
By Sneha Pasricha, research analyst, Frost & Sullivan
Aspartame and sugar are likely to be the main substitution targets for emerging stevia sweeteners, and beverages the initial main application, writes Sneha Pasricha, a research analyst for Frost & Sullivan, in the first of two guest articles.
Achieving the ideal sweetener blend is a scientific undertaking, making or breaking a product’s acceptance. In the second part of our special series on sweetener blends, FoodNavigator look at what makes a blend a success.
The French government has approved the use of stevia sweeteners with 97 per cent purity rebaudioside A (Reb A), officially opening up the first EU market for products containing the much-anticipated ingredient.