Natural Sweeteners

Choosing the Right Stevia Grade: A Decision Framework for R&D and Procurement Teams Choosing the right stevia grade is not a single decision. It involves several factors that need to be considered together: steviol glycoside profile, sweetness potency, taste curve, blending requirements, regulatory documentation, and the specific application. A grade that performs well in one […]

Sourcing Stevia Ingredients: A Procurement Checklist for Compliance and Specification Verification A basic CoA showing “total steviol glycosides ≥95%” is a starting point, not a complete qualification package. When sourcing stevia ingredients for commercial food and beverage applications, procurement and R&D teams need to look beyond total purity. Component profile, regulatory status, production method, application-specific

Formulating Stevia for Bakery and High-Heat Applications Stevia bakery applications require a different formulation approach from beverage or tabletop sweetener applications because sucrose does far more in a baked product than provide sweetness. Sucrose contributes to bulk, texture, moisture behavior, and browning. Replacing it with a high-intensity sweetener like stevia therefore requires those other functions

Stevia Blending Strategies: How Formulators Balance Taste, Cost, and Shelf Life In commercial sugar-reduction formulations, stevia is rarely used completely on its own. Instead, stevia blending strategies combine steviol glycosides with other sweeteners or functional ingredients to address specific formulation challenges — including taste profile, mouthfeel, cost, processing behavior, and formulation stability. The goal is

The Stevia Taste Curve: Understanding Onset, Peak, and Lingering Sweetness “Stevia has an aftertaste” is one of the most common complaints formulators hear. But “aftertaste” is only part of the problem. A more useful way to understand stevia is to look at its taste curve over time: how quickly sweetness appears, when it reaches peak

Glucosylated Steviol Glycosides: What Formulators Need to Know About GSG Glucosylated steviol glycosides (GSG), sometimes referred to as enzyme-modified stevia, are often discussed alongside standard steviol glycosides. However, they are not simply another form of stevia extract. GSG is produced through an additional enzymatic modification step, which can change its sensory profile, technical characteristics, and

What Is SEV? A Practical Guide to Comparing Stevia Sweetness Potency Two stevia spec sheets can both say “300 times sweeter than sugar” and still not be directly comparable — because stevia sweetness potency isn’t a fixed number. It changes depending on the concentration being measured, the reference sucrose solution used, and the specific glycoside

Steviol Glycoside Components: Why Reb A, Reb D, and Reb M Taste Different “Stevia” isn’t a single compound — it’s a category name for more than forty related steviol glycoside components found in the leaves of Stevia rebaudiana, each built from the same steviol backbone but with different sugar units attached at different positions. That