IFT 2017

Cargill to launch new stevia sweetener for chocolate and candy

By Douglas Yu

- Last updated on GMT

Related tags Stevia Sugar substitute Confectionery

Cargill will launch EverSweet, a new stevia product that combines Reb M and Reb D, for US confectionery makers in 2018.

Cargill told ConfectioneryNews at IFT in Las Vegas recently that EverSweet was created through fermentation, and it can be used in a variety of confectionery applications for the purpose of sugar reduction, including chocolate, chewing gum, as well as hard candy and mints.

“What we noticed is that, to derive Reb M and D from the [stevia] leaf, it’s actually going to have a large impact on cost,”​ said global commercial manager of Cargill’s stevia unit, Alyssa Leyva.

She mentioned that fermentation is a more cost effective way for manufacturers using stevia as a sweetener.

Cargill’s current sweetener portfolio includes the standard Truvia products with 95%, 80%, and 50% Reb A respectively, and ViaTech, a stevia leaf-based product.

“We tasted and studied them independently as well as in combinations, and we developed a model to predict tastes,”​ she said.

Leyva said Cargill will continue to invest in its growing stevia-based sweetener portfolio in 2017. 

Related news

Related products

show more

New sweetener insights to guide product development

New sweetener insights to guide product development

Content provided by Cargill Health Promoting Ingredients | 02-Jun-2023 | White Paper

Consumers have consistently expressed a desire to reduce sugar. But attitudes toward specific sweetening strategies, and which claims are most impactful,...

Almonds + Chocolate: A Wellness Favorite

Almonds + Chocolate: A Wellness Favorite

Content provided by Almond Board of California | 14-Apr-2023 | White Paper

See the key insights from consumer research that shows why almonds are an ideal ingredient in chocolate products.

Related suppliers