Stevia Basics, Explained

November 13, 2014

Do you have questions about making food products with stevia? This review could help a lot.

For manufacturers interested in entering the stevia (Stevia rebaudiana) category, a review of stevia basics can make the move much easier. Thanks to the journal Food Engineering Reviews, we now have one.

Researchers in China and Sudan just compiled a 13-page summary of published information relating to stevia and food manufacture. It includes descriptions of various stevia extraction methods and even a breakdown the chemical makeup of stevia compounds, for those who are particularly interested in knowing as much as expert researchers. Manufacturers interested in knowing the key geographical markets for stevia products, as well as the most popular types of products sweetened with stevia, can get this information in the review, too.

Stevia is said to be several hundred times sweeter than table sugar, but there could still be other uses for this plant-potentially even nutritive uses. It’s all in the review.

 

Robby Gardner
Associate Editor
Nutritional Outlook magazine
robby.gardner@ubm.com


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