IFT 2017

Cargill to launch new stevia sweetener for chocolate and candy

By Douglas Yu contact

- 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. 

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