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Home » Keywords: » Rebaudioside

Items Tagged with 'Rebaudioside'

ARTICLES

SweeGen_2021_900

SweeGen: More Sweetening Options

SweeGen’s Bestevia® Rebaudioside B receives U.S. FDA GRAS “No Objection” letter
March 15, 2021
Ready for use in creative food and beverage innovations, SweeGen’s Bestevia Rebaudioside B has received the GRAS (Generally Recognized As Safe) Letter of No Objection from the U.S. Food and Drug Administration (FDA).
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Glazed Donuts

Low and Sweet: Sugar Reduction is Keeping it Real

With consumers continuing to pursue more healthy alternatives to indulgences, counting calories from sugar has taken off
Alexa Bosshardt
Alexa Bosshardt MPS, RDN
February 12, 2021
Consumers' continued pursuit of more healthy alternatives to their favorite indulgences has led to a rise in the use of natural high-intensity sweeteners, ultra-low-calorie 1:1 drop-in sweeteners, and natural sweetness enhancers.
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SweeGen_Bestevia_900

SweeGen: Reb N Sweetening

SweeGen announces successful scale-up of Bestevia Reb N
January 12, 2021
SweeGen is making possible a healthier, more guilt-free, and sweeter world with the commercialization of Bestevia® Rebaudioside N (Reb N), a special zero-calorie, highly sought-after natural stevia sweetener. 
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Sweegen_900

SweeGen: Reduce Sugar

SweeGen offers sugar reduction solutions in Australia and New Zealand with FSANZ Approval of next-generation Stevia Sweetener Reb E.
July 30, 2020
Sugar reduction solutions company SweeGen announced Food Standards Australia, New Zealand (FSANZ) has assessed and approved Bestevia® Reb E stevia sweetener as a food additive, stated in Application A1183, published on July 28, 2020.
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Stevia, Reb A, Cargill

Evolva, Cargill Sweetener Patent

Partners say fermentation breakthrough will allow consumers to enjoy products using Reb M at a commercially viable price.
August 15, 2014
Evolva Holding SA, Reinach, Switzerland, said its patent application on a process to efficiently and sustainably produce next-generation sweeteners via fermentation, including Rebaudioside M (“Reb M”), has now published.
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Functional Ingredients Flourish in a New Wave of Foods and Beverages

Events

June 20, 2023

Beef Up Plant-Based Proteins For Tasty Meat Substitutes

This exclusive webinar outlines the use of a specialty enzyme that increases the umami of plant-based protein within the fibrous meat texture of texturized plant proteins. This “must-see” webinar will graphically demonstrate how this is accomplished with hard data including meat analog graphs, sample analyses, and sensory profiles.

June 27, 2023

Turn Insight Into Innovation: Clean Label Formulating for Today’s Evolving Consumer

Consumers continue to evolve when it comes to their expectations and choices with “clean label” food selections. Webinar panelists will discuss trends and technical solutions—for both today and tomorrow—involving clean label, plant-based, and processed foods and beverages.

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Accelerating New Food Product Design and Development, 2nd Edition

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