PureCircle’s StarLeaf stevia extract contains over 20 times more sugar-like steviol glycoside content compared to standard stevia leaf varieties.
China’s stevia market has been growing steadily, resulting in manufacturers finding ways to capitalise local and worldwide demand, according to CMM.
Malaysia’s health ministry’s director general Noor Hisham Abdullah said investigations followed the claims of 10 fake stevia products sold in the market.
PureCircle’s facility expansion will enable increased stevia production for use by food and beverage companies.
Stevia is emerging as a major global commodity as the food industry embraces it as a natural, sweet and zero-calorie ingredient. It is fast being used in virtually every food sector, including bakery and confectionery. By Chris Peterson, communications manager, and Maria Teresa Scardigli, executive director, International Stevia Council
The Paraguayan Stevia Chamber, also known as Capaste, has joined the International Stevia Council (ISC) to represent closer collaboration to the mutual benefit of famers as well as stevia extract refiners sourcing leaves from the region.
Sweet is a taste that most people cannot give up, but with more consumers becoming health-conscious and demanding for foods with less or no sugar, manufacturers need to overcome this challenge and meet the demand with sugar alternatives. One possible solution is through stevia, which doubles as a functional ingredient. By PureCircle
Growing consumer demands for natural, healthy products are leading food manufacturers to search for better substitutes for ingredients like sugar. Derived naturally from luo han guo but offering more than the currently popular stevia, mogroside V might be the next ‘big’ substitute for sugar. By Shi Xuejian, senior food ingredients researcher, CCM
It is no easy task to reduce sugar content while maintaining shelf-life and mouth feel. Advances in sweetener technologies have helped pave the way to healthier products that the new generation consumers crave. By Melvin Yap
As consumers become more conscious about their sugar intake, food and beverage manufacturers have to find ways to reduce both sugar and calorie contents. Sweeteners offer good options, but their properties must be understood to derive the best applications. By Cindy Hazen for Steviva Ingredients