All-natural, GMO-free sweetener finds a sweet spot in school lunch program
Not everyone agrees on the approach. Jamie Oliver’s Food Revolution, promoted by the popular chef and TV personality, has this to say on his website. “When kids drink chocolate and strawberry milk every day at school, they’re getting nearly two gallons of extra sugar each year. That’s really bad for their health.” A photo of Jamie, standing in front of a school bus that’s spewing forth sugar, emphasizes the point. Subsequently, many schools, including those in Los Angeles and Minneapolis, have banned chocolate milk from their lunch programs…. Incorporating stevia into flavored milk adds a calorie advantage. Steviva Ingredients offers natural stevia products derived from the South American plant, Stevia rebaudiana. Flavor contribution from the company’s proprietary blend of steviol glycosides is exceptionally clean and free from the bitter notes and aftertaste that are found in some stevia products. For sweetening flavored milk, Thom King, president, Steviva Ingredients, recommends incorporating Fructevia as a direct replacement for sugar. The profile of Fructevia is further enhanced by combining these proprietary steviol compounds with non- GMO crystalline fructose and inulin fiber, a pre-biotic which promotes healthy gut flora. The resulting sweetness curve resembles HFCS or a blend of sucrose and fructose, meaning that it’s well rounded and lacks sharp peaks.
SteviaSweet RA 98, a new product by Steviva Ingredients, Inc., Portland, OR, contains 98% minimum Rebaudioside A. “The SteviaSweet RA98 is the sweetest and most highly concentrated of our stevia extract line,” says Thom King, president, Steviva Brands, Inc., Portland, OR. “The flavor is a sharper sweet profile in comparison to the softer smoother profile of the RA 95/60. We are really proud of the purity of this product and it is what customers have been demanding since RebA has been made a standard for stevia sweeteners.”
High fructose corn syrup (HFCS) is under fire. The latest attack comes by way of research published in 2013 by Goran et al. “Our analysis revealed that countries electing to use HFCS in their food supply have a diabetes prevalence that is ~20% higher than that in countries that do not use HFCS,” the paper says.
Steviva Ingredients offers Fructevia as a natural replacement for HFCS. The flavor profile of Fructevia is enhanced by a combination of proprietary stevia compounds with fructose. The resulting sweetness curve resembles HFCS or a blend of sucrose and fructose, meaning that it’s well rounded and lacks sharp peaks. Because it goes into solution easily, it can be used to sweeten beverages. It works well in baked goods because it contributes to browning.
Food developers are faced with a myriad of ingredient choices. The decision tree can be complex when selecting a sweetening system. Read the white paper on Steviva Ingredients Steviva Blend which brings together SteviaSweet 95/60 stevia and erythritol.
As a replacement for HFCS, this stevia lays the foundation of an all-natural liquid sweetener, Steviva Blend Syrup. The unique combination of extracts, natural flavors and thickeners is designed to replace HFCS 55. “It has the mouthfeel identical to corn syrup and sweet flavor profile that has no aftertaste whatsoever,” says Thom King, president, Steviva Ingredients, Inc., Portland, OR. Read the white paper on Steviva Ingredients Steviva Blend DE 55 Sryup.
For formulations requiring minimal calories and a natural label, Steviva Ingredients offers Fructevia. an all-natural proprietary blend of SteviaSweet 95/60 stevia extract, fructose, inulin, and magnesium carbonate. “This patented sweetener addresses the issue of browning,” says Thom King, president, Steviva Ingredients, Inc., Portland, OR. “It browns, has a low glycemic impact and works very, very well in the baking process.” Read the white paper on Steviva Ingredients Fructevia Stevia Sweetener.
While many companies gravitate toward high levels of Reb A, Steviva Ingredients has a different approach. A blend containing 60% pure Reb A has a more pleasing flavor. Combined with steviosides at 95% purity makes perfect combination that delivers the least bitter option. In addition, no chemical solvents are used when extracting or recrystallizing Steviva Ingredients SteviaSweet 95-60 stevia extract. Water extraction and temperature induced spray-drying produces this naturally sweet powder. Clean processing is especially important because the meaning of the word natural is coming under scrutiny.
Read the white paper on Steviva Ingredients SteviaSweet 95/60 Stevia Extract Sweetener.
Tapping into natural and clean label trends is increasingly important in today’s crowded marketplace. Flagging the front panel as natural may or may not get the consumer’s attention. Shoppers are reading ingredient statements and making their own decisions about what is natural. Food technologists now have a tool to alleviate these consumer concerns. Steviva Brands, Inc., Portland OR launches Nectevia stevia fortified agave sweetener, a plant-based syrup designed to naturally sweeten foods and reduce calories.
Read the white paper on Steviva Ingredients Nectevia Stevia Enhanced Agave Nectar Sweetener.
To capture a fickle consumer’s attention, and their purchase, food developers should use ingredients that consumers understand. This is especially true when using sweeteners because the category is filled with misconceptions. Sugar, corn syrups and particularly high fructose corn syrups, have gotten a particularly bad rap.
Satisfying America’s sweet tooth is not an easy task, not only because of the breadth of our appetite, but also because of the ways sweetness is used and perceived in food products. Formulating great tasting foods with reduced or zero calorie custom sweetening solutions will move cases of finished goods to savvy health conscious consumers. Here’s how to capitalize on this growing market and sugar reduction.
Read the white paper on reducing sugar in food manufacturing safely and naturally while maintaining flavor profile.
Creating the right flavoring combination for a food, beverage or packaged product can require multiple attempts on the bench and in the pilot plant. The speed with which the product passes through the lab will depend largely on the skills of the product developer. Even with in- depth knowledge of ingredient interactions and processes, the product may hit a snag in manufacturing. Working with small levels of ingredients, such as spices, flavorings or high potency compounds requires exact measurements, plating and pre-blending. The slightest misstep can summon QC to call for rework.
That’s why savvy companies seek the expertise of the supplier’s specialists for custom sweetening solutions. Not only do they save the cost of research and development by relying on the supplier’s R&D team. They will likely save manufacturing expenses by using a pre-blend. Adding one ingredient to the mix, rather than five or a dozen means there’s less room for error. Assurance of purchasing a consistent product is a strong advantage.
Read the white paper on Steviva Ingredients Compelling Case For Custom Sweetening Solutions.