A little dictionary of stevia.

E

Erythritoln.

A sugar alcohol (polyol) with almost no calories. It is often paired with stevia to add the bulk and mouthfeel of sugar.

H

High-intensity sweetenern.

A sweetener many times sweeter than sugar, so only a small amount is needed. Steviol glycosides are up to 300 times sweeter than sugar.

N

Non-GMOadj.

Not genetically modified. Our stevia varieties are developed through traditional cross-breeding.

R

Rebaudioside AReb An.

A predominant steviol glycoside, also called "RA" or "rebiana". Purified from the leaf, it gives a clean, sweet taste and was the basis of the first high-purity stevia extracts.

Rebaudioside MReb Mn.

A steviol glycoside found in small amounts in the leaf, valued for its sugar-like taste with less bitterness and aftertaste.

S

Stevia/ˈstiː.vi.ə/n.

The common name for the plant Stevia rebaudiana Bertoni, a member of the daisy family (Asteraceae). In the food industry it also refers to sweeteners made from the plant.

Stevia leaf extractn.

Sweet compounds extracted from the stevia leaf, typically with water, and then purified.

Steviol glycosidesn. pl.

The sweet-tasting compounds in stevia leaves. The leaf contains at least ten different steviol glycosides, including stevioside, rebaudioside A and rebaudioside C. Each has its own taste profile.

Steviosiden.

One of the most abundant steviol glycosides in the stevia leaf.

Sugar reductionn.

Reformulating food and beverages to contain less sugar and fewer calories while keeping taste, texture and other functional properties.

A

Additive 960an.

The Food Standards Australia New Zealand code for steviol glycosides from the stevia plant. Steviol glycosides were first approved for use in food in Australia and New Zealand in 2008.