• Steviva Ingredients Featured in article entitled – Ingredient Innovations Evolve 2014 IFT Overview: Exhibiting at the expo for the first time, Steviva, Portland, Ore. (www.stevivaingredients.com), walked attendees through its range of naturally derived sweeteners. One such ingredient, Nectevia, functions as a low-calorie plug-and-play replacer for high-fructose corn syrup in beverages, bakery, condiments, and fruit preparations. A blend of agave nectar and stevia, this low-glycemic liquid offers subtle honey notes and a mostly neutral flavor base. It is also four times as sweet as sugar, allowing for a 75% sugar reduction without the bitterness sometimes associated with stevia. It is also organic, non-GMO, and gluten-free, and it is heat, pH, and shelf stable.Another option, Fructevia™, provides twice the sweetness of sugar with a much lower glycemic index rating thanks to its crystalline fructose component—and the fact that formulators only need to use half as much Fructevia as they would sugar. The blend also includes fructooligosaccharides, stevia extract, and magnesium carbonate, which combine to create a great-tasting sweetener that caramelizes and browns just like sugar. The clean-label-friendly crystalline sweetener is also chemical-, allergen-, and gluten-free. Steviva also introduced its new SteviaSweet 95-60 Liquid, a proprietary blend of steviol glycosides that provides 25 times the sweetness of sugar. This ingredient is easily incorporated into baked goods, confections, and packaged meals, and it shows particular potential in reducing sugar levels in typically high-calorie beverages without affecting their taste.
  • Press Coverage

See it at: “Ingredient Innovations Evolve” article (Nectevia, Fructevia, Steviva IFT exhibit):http://www.ift.org/food-technology/past-issues/2014/august/features/ingredients.aspx?page=viewall


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