La Comisión Europea ha aprobado el uso de la molécula de stevia convertida enzimáticamente, Reb M, para su uso en la UE. La producción de stevia mediante conversión enzimática (también conocida como bioconversión) implica el uso de levadura genéticamente modificada para escalar las moléculas de rebaudiósido de mejor sabor que se encuentran en la hoja […]
Con una producción de 7 toneladas, Michoacán se coloca como el 4° productor nacional de stevia al aportar el 2.7 por ciento de la cosecha nacional, sólo debajo de los estados de Nayarit, que aporta el 78.1 por ciento; Sonora el 14.3 y Chiapas el 3.7 por ciento, lo anterior de acuerdo con cifras del […]
Desde el ProHuerta impulsan la multiplicación de estas plantas y su uso para realzar el sabor de alimentos y aromatizar bebidas. Las plantas aromáticas son un aporte clave para una alimentación saludable. Así lo destacan los especialistas quienes, además, recomiendan incorporarlas para realzar los sabores de los alimentos, en reemplazo de la sal, o bien […]
Seguramente has escuchado alguna vez sobre la Stevia, una planta de la especie Stevia rebaudiana típica de Paraguay y Brasil, como una propuesta endulzante que podría sustituir el azúcar. Se pueden utilizar tanto extractos crudos de la planta como su presentación líquida o sólida como resultado de su procesamiento. Su gusto es un poco lento […]
Con el uso de hongos y bacterias, investigadores del Instituto Politécnico Nacional (IPN) trabajan en identificar los microorganismos que beneficien el desarrollo de la Stevia Rebaudiana, ya que en México esta planta ha tenido mucha demanda gracias a su alto poder endulzante y a sus propiedades medicinales que contribuyen a la salud de las personas. […]
New data from market researcher Mintel show that stevia (Stevia rebaudiana) use in food and beverage products continues to grow. According to the report, which was commissioned by stevia supplier PureCircle (Chicago), global launches of food and beverage products containing stevia have grown steadily since 2012, with an 11% increase in beverage launches from 2016 […]
Allulose-sweetened chocolate startup Allulite Nutrition debuted its products at the FNCE (Food and Nutrition Conference & Expo) show recently in Chicago, and it hopes to become a $1bn brand in the next few years for Hershey to acquire. Founder and CEO Gerry Morrison has been working in the confectionery industry for many years, particularly in […]
Stevia’s health benefits go beyond sugar reduction – it could also be a natural alternative for treating metabolic disorders, such as obesity and type 2 diabetes, say researchers. Publishing their findings in the peer-reviewed Journal of Medicinal Food, the Mexican researchers reviewed both in vitro and in vivo studies which looked at the beneficial effects […]
New research published in the International Journal of Food Science and Technology found steviol glycosides are not altered during the extraction and purification process to make high-purity stevia extract. The study was conducted at the University of Bonn in Germany, and is said to provide further evidence for the naturality of stevia. To date, more […]
How stevia controls blood sugar levels has remained a mystery until now as researchers think they have unravelled the natural, nocalorie sweetener’s action that results in its observed health benefits. Writing in the Nature Communications journal, the research team have identified a protein called TRPM5 that is activated by stevia. This protein plays a role […]
Drinks sweetened with highReb A stevia may have similar or higher satisfaction ratings than sucrose drinks, but added fibre lowers scores, according to a new sensory and sensationfocused study. The study, by Danish researchers, combined hedonistic sensory ratings with postingestive sensation ratings, to give what they suggest is a more holistic system of food satisfaction […]
