Stevia innovations without compromises

Sponsored by: Cargill

Focused on:

  • Sweetners
  • Reduced
  • Calories

Date: 27 May


Time: 3PM London/10AM New York

Enabling a response to the growing consumers demand of great tasting reduced sugar products

Even if the stevia industry is still in its infancy, the business is growing at a fast pace and is confronted with some challenges. More than 1800 products were launched across categories as a reaction to a consumer demand for more natural, zero calorie sweetened products. According to Cargill's sweetness segmentation 24% of European consumers do have an unmet need in foods and beverages containing zero calories, naturally sources sweeteners.

Besides extensions of existing product portfolio or reformulations of existing formulas, new product forms arose next to RebA95. With the extensive application know–how Cargill has, other product forms were offered such as RebA80, RebA50 and direct compressible grades in order to achieve good tasting products, depending on the product category. But the main challenge is still achieving an excellent taste!

Taste tips the scales in consumer preference for all food and beverage products, including low or reduced–calorie products. But getting to great taste isn't easy when using stevia-based sweeteners to reduce calories by more than 30 percent. The bitter truth: Low-calorie applications of high-density sweeteners with high usage levels of stevia–based sweeteners often taste bitter or metallic. They may have lingering liquorice or herbal notes, and an unpleasant aftertaste. Yet few manufacturers can devote the time and dedicate the research expertise to find a great-tasting solution.

Meet the ViaTech™ portfolio of stevia-based ingredients and discover how Cargill's newest sweetener innovation can help your business thrive!

Presented by

Midey Gonzalez,

Technical service manager, Cargill Health and Nutrition

Caroline Chabot,

Marketing Communications Manager, Cargill Health and Nutrition

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Key Learning Objectives

  • Overcoming the challenges and maximising the opportunities of delivering sugar reductions of 50% (or more) without compromising taste. Analysing current stevia product forms while identifying the gaps.
  • Analysing behaviours and attitudes of consumers regarding sweeteners and identifying the right target for stevia based products.
  • Determining if the industry is making the most in terms of marketing stevia products.
  • Assessing the development of your future beverage innovation strategy.


  • Research and Development
  • Sales & Marketing
  • Brand Managers
  • Beverage Manufacturers
  • Purchasers
  • Private Label Manufacturers
  • Wholesalers
  • Retailers
  • Tablet Manufacturers