Dispatches from FIE
Formulation, not masking agents, holds key to stevia flavour acceptance
In this pod, Mel Jackson, PhD, tells Stephen Daniells that questions posed by customers have evolved from "What is stevia?" to "How do we formulate with it?". The sweetener's flavour profile has led to the development of several flavour masking techniques by major companies, but the best solution to the flavour problem may be using the sweetener in the right formulations, said Dr Jackson.
