Second generation stevia extracts were all about high purity Rebaudioside-A (RA), the higher the purity the better the taste. Farm-based 3rd generation stevia extracts are the newer two and and three-way blends of Rebaudiosides (types A, B, C, D, and M) for even more sugar-like taste but at higher cost. Alternatively, fermentation or enzymology-based stevia already co-exist in 2018. Enzymatically modified stevia extracts are sweet taste enhancers that can be used as part of the “Stacking” strategy, together with monk fruit and erythritol, for clean label sugar reduction. This presentation provides insights into practical and economical approaches to decrease sugar through the use of emerging ingredients and optional ingredient blends.
Alex Woo, Ph.D., CEO, W2O Food Innovation speaking on “3rd Generation Stevia Extracts: Neuroscience, Ingredient Technologies and Food Applications” at the 2018 Sweetener Systems Conference.