Stevia sweeteners have already hit on the radar screens of one in three moms, a PureCircle survey indicates – but the next step from awareness is building a good impression.
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.
Scientists have developed an ‘electronic tongue on a chip’ to quickly and accurately identifies sweetness, giving manufacturers an inexpensive quality control tool.
Industry-wide focus on flavor issues is crucial to the long term success of stevia-derived sweeteners, says the executive vice president of Reb A supplier Blue California.
As the stevia industry is poised for wide take-up, harmonisation and recognition of the need for standards is crucial to securing a good reputation from the outset, according to ChromaDex CEO.
