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Article: Stevia moving closer to use in ice cream.
- Article from:
- Ice Cream Reporter
- Article date:
- October 20, 2009
CopyrightCOPYRIGHT 2009 Ice Cream Reporter. This material is published under license from the publisher through the Gale Group, Farmington Hills, Michigan. All inquiries regarding rights should be directed to the Gale Group. (Hide copyright information)
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Stevia, a natural sweetener said to be between 50 and 250 times sweeter than sucrose yet with zero calories, could soon be available for use in ice cream and other frozen desserts. Ingredient companies Firmenich and Danisco claim to have developed a technique for using stevia as a sucrose replacement in vanilla and lemon sorbet ice cream.
Stevia is a plant native to South America. In December 2008, the Food And drug Administration granted Generally Regarded as Safe (GRAS) status to Rebaudioside A (Reb A), a component of stevia, for use in food and beverages in the U.S. In September 2009, France became the first European market to approve the ingredient.
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