The 4th World Stevia Organisation Conference held in Paris May 24, 2012, was a huge success. This fourth edition was interactive and rich and opened a new window to stevia applications and uses in the food and beverage industries.
The Science of Stevia: Recent Advances & Marketing
Speakers and a scientific committee highlighted recent research on stevia, including the following.
The Impact of Stevia on Diabetes, Obesity & Metabolic Syndrome was presented by Marvin Edeas, Chairman of International Antioxidants Society (ISANH), France. He also underlined the antioxidant activities of stevia and stevia extracts on various models.
Yaroslav Schevchenko, University of Berlin, Berlin, Germany showed the influence of different Stevia Products on Antioxidants Activity of Green Tea Extracts.
Concerning metabolic syndrome, WSO invited a PhD Student, Barbara Bugaj, University of Agriculture, Faculty Food Technology, Cracow, Poland to present her studies about the Effect of Stevia Rebaudiana on Selected Biochemical Parameters in Experimential Rats.
The Miracle of Stevia and its all proprieties was presented by Jim May, CEO of Wisdom Natural Brands, USA. Mr. May provided his vision and perspectives for stevia in the next years.
The technical aspects of the Eco-Extraction of Vegetal Matrices and mainly stevia were presented by Giancarlo Cravotto, from University of Turin, Italy.
Latest Regulation Approval
Mrs. Nicole Coutrelis, Lawyer at Coutrelis & Associés, Paris, France, gave an update on all European regulations about stevia and stevia extracts, especially in regard to their different status and conditions of use and how to indicate Steviol glycosides on the label.
Food & Beverages Formulation
The aim of this session was to discuss about the impact of formulation on stevia taste and aftertaste.The WSO committee invited academics and industrials to present their innovations in this area.
To introduce this session, Gabriella Morini, from University of Gastronomic Sciences, Pollenzo – Bra, Italy discussed about the Myth or Reality of the Sweet Taste Receptor. The perspectives to activate and modulate these receptors were discussed.
WSO invited two leading industrials in Stevia World to present their innovations in term of formulation:
Steviol Glycosides for Successful Tasteful Product Formulations by Emilie Verloo, Tereos – PureCircle Solutions, Lille, France
Stevia – Fructose combination for sugar-like sweetness profile of reduced sugar naturally sweetened formulations by Fernando Shved, Galam Group, Israel
Stevia Tasteful Awards 2012
A special session “Best Stevia Product/Extract of the Year” was organized during Stevia Tasteful 2012.
The tasting procedure is, on the one hand, based on the sensory analysis such as the general taste of the product, the aroma, appearance, flavor, mouth feel or any other organoleptic criteria. On the other hand, it takes into account other parameters that are important to the customer, such as clear information on ingredients, packaging, easy preparation and clear directions for use.
In order to guarantee a fully objective judgment, all the scores given by the different jury members are added up and averaged to a final percentage. This is not simple blind tasting but an overall assessment of the quality of the product presented including the ingredients used. Jury members included tea and coffee tasters, oenologists, gastronomic experts, cooks, food and beverage experts and Stevia Tasteful 2012 attendees.
WSO Stevia Tasteful awards were discerned in two categories:
Stevia Tasteful Award 2012 - Extract Category
Sweetleaf 100% Natural Stevia Sweetnear, by Sweetlaf was awarded for the Stevia Tasteful Award 2012 - Extract Category with three leaves.
Stevia Tasteful Award 2012 - Finish Product Category
Deliciously with Stevia Extracts – Berries Dark, by Cavalier was awarded for the Stevia Tasteful Award 2012 - Finish Product Category with three leaves.
Dessert Chocolate Fondant, by Cavalier was awarded for the Stevia Tasteful Award 2012 - Finish Product Category with three leaves.
Sweet Drops Chocolate, by Sweetlaf was awarded for the Stevia Tasteful Award 2012 - Finish Product Category with three leaves.
Villars Stevia Chocolat, by Villars Maitres Chocolat was awarded for the Stevia Tasteful Award 2012 - Finish Product Category with three leaves.
SucreLight Blanc –50% less calories, by Sucrunion was awarded with two leaves.
SucreLight Roux –50% less calories, by Sucrunion was awarded with two leaves.
SucreVia with 0 calorie, by Sucrunion was awarded for the Stevia Tasteful Award 2012 - Finish Product Category with one leaf.
nIce Tea, by Biodrinks was awarded for the Stevia Tasteful Award 2012 - Finish Product Category with one leaf.