SUBSCRIBE

Breaking News on Food & Beverage Development - North AmericaEU edition | APAC edition

News > Suppliers

Read more breaking news

 

 

Competition and collaboration in the stevia industry

3 commentsBy Caroline Scott-Thomas , 04-Aug-2010

Competition and collaboration in the stevia industry

Representatives of stevia suppliers PureCircle, GLG Life Tech and Blue California spoke with FoodNavigator-USA.com at IFT about areas in which members of the stevia industry can work together - even as competing companies.

At the recent IFT show in Chicago, James Kempland, vice president of marketing at GLG Life Tech, Cecilia McCollum, executive vice president at Blue California, and Jason Hecker, vice president of global marketing at PureCircle, discussed the distinction between collaboration and competition in the stevia industry.

In particular, they talked about the possibility of a stevia trade association, and the values that they all hold in common. These include ensuring consumer trust in stevia through product quality, safety, and good taste, in order to promote it as part of the solution for health problems like diabetes and obesity.

3 comments (Comments are now closed)

stevia as a sweetener alone

the intensity of the sweetness is so strong, that the taste buds get saturated and cannot raise the e-volt level any further for the brain to receive further taste signals. to use stevia as sweetener , i suggest suitable filler material as per the food standards.

Report abuse

Posted by ramswamy ganesan
02 September 2010 | 23h472010-09-02T23:47:04Z

Stevia as a sweetener alone

As Amir pointed out, stevia has some hurdles to overcome when used alone. The trouble I've had using stevia alone is that the sweet, while it can be intense, is not the same as sugar. The sweetness hits the palette at a different time than sugar. Sugar has a sweet that hits the palette immediately and lasts from beginning to end. Stevia has a sweet that hits the palette later and doesn't last as long as sugar. The issue, then, is that stevia will need to be mixed with another sweetener to cover the entire sweet spectrum like sugar. I've found that mixing stevia and saccharin solves this problem. I know that saccharin has gotten a previous bad rap due to previous questionable studies. But, I trust saccharin more than, say, aspartame or sucralose.

When I use stevia to sweeten I mix it with saccharin to even the sweet. This works particularly well on top of fruit, on cereal, in soda, in tomato dishes (hot or cold) and may or may not work in some baked goods. The ratio I've used is usually 1 to 1, but may be adjusted to taste or product.

I know that some manufacturers are mixing stevia with sugar alcohols, but I don't trust sugar alcohols. Of course, the problem with baking is creating the same consistency and volume that sugar provides. So, the absence of sugar provides challenges to bakers. For soda manufacturers, though, a stevia+saccharin mix makes a very good diet soda with little to no aftertaste from either sweetener.

Report abuse

Posted by Brian Wright
13 August 2010 | 12h302010-08-13T12:30:46Z

Stevia development

It is more than three years that we work on Stevia in our country, we are very interested to have had more details about solving the after taste of it, in line of development of natural sweeteners as Stevia.

Report abuse

Posted by Amir M. Saraj
08 August 2010 | 08h102010-08-08T08:10:22Z

Related products

KRAVE Jerky talks meat snacks at the Fancy Food Show

KRAVE Jerky general manager: It’s our flavors that differentiate us

When KRAVE burst onto the scene in 2010, its all-natural credentials, premium packaging and...

The Good Bean: Our bean snacks are accessible, delicious, affordable

The Good Bean: ‘We want to make bean nutrition accessible, delicious and affordable’

If pulse-based snacks (made with beans, peas, chickpeas, or lentils) were seen as niche,...

Foraging Fox unveils beet ketchup at fancy food show

Beet it: The Foraging Fox offers a new twist on ketchup

Beets are making their way into everything from sports nutrition products to snacks, salads...

Cauli-Rice unveils low-carb shelf-stable cauliflower rice

Cauli-Rice unveils low-carb, preservative-free, shelf-stable alternative to pasta, rice: ‘It took us three years to get it right’

Cauliflower rice is now available in the frozen and chilled sections of some retailers,...

That’s It veggie bars could be bigger than fruit bars, says CEO

That’s It CEO: Our veggie bars could be just as big, if not bigger, than our fruit bars

That’s It fruit bars were an immediate hit, but will the brand’s new veggie...

Dahlicious expands beyond lassi to almond milk yogurt, kefir

Dahlicious moves into new territory with almond milk yogurt and kefir

Dahlicious – a brand best-known for its cultured dairy product, lassi – is moving...

Hfactor taps into Japanese hydrogen-infused water craze

Could molecular hydrogen infused water carve a niche in the functional beverages category?

In regular water, hydrogen is bound to oxygen (H2O) making it "difficult for our...

Rhythm Superfoods talks healthy snacks at the Fancy Food Show

Rhythm Superfoods CEO: 'Our new products will be nutrient dense, shelf-stable and delicious...'

Rhythm Superfoods has just closed a $6m financing round led by Gen Mills' 301...

Dang Foods talks placement for healthy snacks at the Fancy Food Show

Dang Foods: The next generation of whole food snacks belongs in the produce aisle

The next generation of fruit- and vegetable-based whole food snacks belongs in the produce...

Zupa Noma talks drinkable soup at the Fancy Food Show

Are Americans warming to cold soup? It's all about (more) fiber and (less) sugar, says ZÜPA NOMA

Cold soup in a bottle is still a novelty for many Americans, but the...

Soup-To-Nuts Podcast: Paid influencers make big impact with small budget in hot sauce category

Soup-To-Nuts Podcast: Paid influencers make big impact with small budget in hot sauce category

From restaurants’ fixation with ghost peppers to the presence of sriracha on dining tables...

Soup-To-Nuts Podcast Countering the impact of climate change on coffee

Soup-To-Nuts Podcast: Countering the impact of climate change on coffee

Every year more people wake up to coffee or use it to fuel them...

Soup-To-Nuts Podcast: Separating fact from fiction with probiotics

Soup-To-Nuts Podcast: Separating fact from fiction when formulating with probiotics

Once restricted to a handful of products, such as yogurt, probiotics are enjoying unprecedented...

Soup-To-Nuts Podcast:marketing potential of home shopping television

Soup-To-Nuts Podcast: The marketing potential of home shopping television

Home shopping television easily might be overshadowed by food and beverage companies’ growing interest...

Soup-To-Nuts podcast: How doing good can also be good for business

Soup-To-Nuts podcast: How doing good can also be good for business

In today’s highly competitive landscape, many food and beverage manufacturers try to set their...

Soup-To-Nuts Podcast: Using food influencers to market products

Soup-To-Nuts Podcast: How to select and best use food influencers to market products

While Americans are becoming more adventurous in what they eat, they often still need...

Soup-To-Nuts Podcast: Global cuisine, complex nutrition claims in 2017

Soup-To-Nuts Podcast: Global cuisine will rise in 2017 along with complex nutrition claims

Despite a rising nationalism in the US born out of the contentious presidential election...

Soup-To-Nuts Podcast: The rise of vegan cheese alternatives

Soup-To-Nuts Podcast: The cultivation and rise of vegan cheese alternatives

There is no denying that vegan is on the rise with consumers looking for...

Soup-To-Nuts Podcast Defining, meeting consumer demand for clean label

Soup-To-Nuts Podcast: Defining and meeting consumer demand for clean label

The predictable upcoming onslaught of annual New Year’s resolutions to “eat better” could lead to surge...

Soup-To-Nuts Podcast: Expanding cranberries’ appeal beyond the holidays & to a new generation

Soup-To-Nuts Podcast: Expanding cranberries’ appeal beyond the holidays & to a new generation

For most Americans cranberry sauce is a Thanksgiving staple, but it isn’t the dish...

Key Industry Events

 

Access all events listing

Our events, Shows & Conferences...