Editor’s Note: Prepared Foods held its annual R&D Applications Seminar last August 2017 in Chicago to serve food and beverage scientists. Following is one presentation from that event.
Second-generation stevia extracts were all about high-purity Reb A. In contrast, today’s third-generation stevia extracts are based on better tasting steviol glycosides with the highest commercial value, Reb A, B, C, D and M.