The State of the Science on Stevia

Understanding its Role in the Fight Against Obesity and Diabetes Dr. Keith Ayoob, Associate Clinical Professor Emeritus at the Albert Einstein College of Medicine in New York, spoke to delegates at the International Union of Nutritional Sciences (IUNS) International Congress of Nutrition (ICN), held in Buenos Aires, Argentina October 15-20, 2017.   In his presentation, he… Continue reading

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Sensory Analysis and Mathematical Modelling Drive Improved Stevia Taste

Dr. John Fry, internationally-acknowledged expert on high-potency sweeteners, presented “Application and Innovation in Stevia and Taste Development: Improved leaf extracts from advanced sensory study” at the International Union of Nutritional Sciences (IUNS) International Congress of Nutrition (ICN), held in Buenos Aires, Argentina October 15-20, 2017. Discoveries he described are now helping to create today’s stevia… Continue reading

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Sweet Victory: EU Approves Stevia

The Calorie Control Council welcomes this week’s decision by the European Commission to authorize the use of steviol glycosides, more commonly known as stevia, as a sweetener in foods and beverages. After months of examining the safety of natural sweeteners derived from the stevia plant, approval was publicly announced by the Commission on Monday, November… Continue reading

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Stevia Gaining Approval in Europe

The Standing Committee of the European Commission (Directorate-General Health and Consumers Protection) voted to approve stevia extracts (steviol glycosides) for use in the European Union (EU) at its meeting held in July.  Steviol glycosides are the sweet components isolated and purified from stevia leaves. Stevia currently is approved as a dietary supplement in the European… Continue reading

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New research: Sugar Substitutes Help Reduce Caloric Intake Without Overeating or Hunger

A new study published in the August 2010 journal, Appetite, further demonstrates that people who consume low-calorie sweeteners are able to significantly reduce their caloric intake and do not overeat.  In fact, study participants who received the sugar substitutes instead of sugar consumed significantly fewer calories and there was no difference in hunger levels despite having fewer calories… Continue reading

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