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When stevia first hit the U.S. market in 2008, many in the nutritional community were over the moon about the health potential of this new sugar substitute. There was finally a “natural” sugar ...
Among sugar substitutes, erythritol, monk fruit, allulose and steviol glycosides taste the most like sugar, while artificial sweeteners like aspartame leave a metallic, bitter aftertaste for many ...
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Rebaudioside A (sometimes shortened to "Reb A") is a steviol glycoside from the leaves of Stevia rebaudiana that is 240 times sweeter than sugar. [2] Rebaudioside A is the sweetest and most stable steviol glycoside, and is less bitter than stevioside. [3] Stevia leaves contain 9.1% stevioside and 3.8% rebaudioside A. [3]
Stevia (/ ˈ s t iː v i ə, ˈ s t ɛ v i ə /) [1] [2] is a sweet sugar substitute that is about 50 to 300 times sweeter than sugar. [3] It is extracted from the leaves of Stevia rebaudiana, a plant native to areas of Paraguay and Brazil.
The widespread, though not universal, agreement that the newest formulations taste much more "normal" (sugar-like) than the older diet soft drinks have prompted some producers, such as Jones Soda, to abandon the "diet" label entirely in favor of "sugar-free", implying that the taste is good enough to drink even when not trying to lose weight.