News & Media

GUEST ROOM | Is Stevia the Sweetener Of the 21st Century?

Ever wondered what those ‘pink’ color sweetener sachets you add to coffee are made up of? I had no clue until one day sitting idle at coffee shop (blame my girlfriend!) I randomly tore a sachet and dumped its content onto my tongue. A second later I felt as if my...

Science helps Stevia lose its bitter bite.

By now, it’s well known that sugar is a health villain. But it’s not easy to pull a sweet tooth, which is why food and beverage manufacturers have been looking for a delicious but noncaloric sugar replacement for years. Stevia is one of the latest and greatest of...

Scientists reduce sweetener stevia’s bitter bits

Good news for consumers with a sweet tooth. Cornell food scientists have reduced the sweetener stevia's bitter aftertaste by physical – rather than chemical – means, as noted in the Oct. 14 issue of the journal Food Chemistry. "The food industry constantly evaluates...

Scientists: We’ve Fixed Stevia’s Bitter Aftertaste

Researchers at Cornell say they’ve figured out a way to conquer one of the big drawbacks of the sugar substitute stevia — its bitter aftertaste. They zeroed in on the component in stevia that triggers two bitter receptors on the human tongue and were able to modify it...

NEWS Cornell scientists reduce the bitter aftertaste of stevia

Their work could encourage the beverage industry, packaged dressings, cream sauces, powdered soups and dairy products to use more stevia… Food scientists from Cornell University have reduced the sweetener stevia’s bitter aftertaste by physical – rather than chemical –...