Stevia

“People want to avoid calories and sugar, but they also don’t necessarily want the current options that are out there in artificial.” Pic: Cargill

EverSweet fights stevia aftertaste with fermentation

By Beth Newhart

Cargill thinks the future ‘looks bright’ for stevia in beverages thanks to fermentation that extracts the smaller, sweeter compounds in the leaf. It’s been one year since Cargill launched its zero-calorie EverSweet ingredient with the technology.

Roughly 80% of PureCircle's 2018 planted stevia will be its StarLeaf stevia launched last year, the company said. ©GettyImages/y-studio

PureCircle to bump up stevia planting by 200% in 2018

By Mary Ellen Shoup

PureCircle is set to plant nearly 16,000 tons of stevia in 2018 - a 200% increase from the year before - to meet increasing global industry demand for a zero-calorie sweetener that tastes ‘the most sugar-like.’

Pic:getty/handmadepictures

Guest article

High intensity sweeteners industry to show 2.3% CAGR

By Ravi Chawat, Allied Market Research

The demand for healthy and natural products has led to the adoption of plant-based sweeteners such as stevia and monk fruit, with these natural sweeteners offering 200 to 300 times the sweetening power of processed sugar. In this guest article, Ravi Chawat...

The global stevia market is expected to grow by 8.5% year-on-year and is forecast to be worth US$ 565.2 million by 2020, according to Future Market Insights. Image © Getty Images / HandmadePictures

Mexico’s COFEPRIS approves next gen stevia use

By Stephen Daniells

Mexico’s Federal Commission for Protection Against Health Risks (COFEPRIS), led by Julio Sánchez y Tepoz, has approved SweeGen's next-generation Reb M sweetener for use in food and beverage categories already approved for steviol glycosides.

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