Natural Sweeteners: The Future Is in the Blending

The spotlight on stevia and steviol glycoside rebaudioside-A (Reb-A) belies the true nature of the natural sweetener industry. That's because all of the natural sweetener products currently on the market or under development are not pure Reb-A extracts, but rather Reb-A-containing blends. “If you wanted to sweeten your coffee with just Reb-A, you'd have to drop in the tiniest crystal,” explained Ann Tucker, director of communications for Truvia, Cargill's stevia-derived

All access premium subscription

This content requires a subscription to Nutrition Business Journal.

As an NBJ subscriber, you receive 10 issues a year and access to the exclusive “NBJ subscriber only” content on newhope.com (excludes three-month subscriptions), which includes PowerPoint presentations, select data charts and archived articles. Subscribers also receive a 10 percent discount on data charts, comprehensive market research reports and webinars.

Email [email protected] for more information about subscribing.