Word: stevia
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...seemed too good to be true. Stevia, used for centuries by the natives of Paraguay, was 30 times sweeter than sugar. But the plant's leaves, available as ground-up powder in health-food stores for the past few decades, never quite caught on. The likely reason was a pronounced aftertaste that eclipsed its zero-calorie advantage. While Stevia's loyal aficionados liked the idea of ingesting a whole food, many calorie-conscious consumers chose the pastel-packet route of artificial sugar substitutes - Sweet'n Low (pink), Splenda (yellow) and Equal (blue). (See a special report on the science...
...That landscape is about to change, thanks to two stevia sweetener products that were introduced over the past year...
...kids on the block - Truvia and PureVia - have seemingly addressed the obstacles that have kept stevia products from entering the mainstream...
...something called rebaudioside A - Reb A for short - the best-tasting component of the stevia leaf, which has a profile very similar to sugar with respect to onset, intensity and duration of sweetness. Both Truvia and PureVia use Reb A as an ingredient, although Truvia's label lists it as "rebiana...
...drive toward knowing where the food we eat comes from wasn't the only factor that figured in stevia's makeover. The artificial-sweetener sector was experiencing negative growth...