Dispatches from HiE

Opening up the applications for stevia sweeteners

By Jess Halliday in Madrid

- Last updated on GMT

It started with beverages, but with intense work being carried out by the food industry on other applications for stevia sweeteners novel products are coming to market in the US, and in other global markets with regulatory approval - from yoghurts, to mints and other confectionery, and novelty ice creams.

Elizabeth Fay and Henry Hussell of Cargill give a rundown of the kinds of products now on the market using stevia and new ones emerging the end of the pipeline, after some 28,000 hours have been spent by the company's R&D personnel integrating it into new matrices. As for the how it works alongside other ingredients in Cargill's portfolio, it's proving to be a particularly good partner to erythritol.

Related topics: Market Trends

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