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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 ...
Stevia rebaudiana extracts and derivatives are produced industrially and marketed under different trade names. Rebiana is an abbreviated name for the Stevia extract, rebaudioside A. [36] Truvia is the brand for an erythritol and rebiana sweetener concoction manufactured by Cargill and developed jointly with the Coca-Cola Company. [37]
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Artificial sugars: Ultra-processed foods with artificial sugars typically contain aspartame, sucralose, acesulfame-k, saccharin or stevia. [31] These sweeteners are often used to reduce calorie content while maintaining sweetness, and their presence, along with other additives, is a hallmark of extensive food processing. [32] [33]
(Specifically, it is sweetened with stevia leaf extract.) Other ingredients include carbonated water, natural flavors, tartaric acid and citric acid, plus caffeine, depending on the flavor.
Stevia-based sweeteners incorporate steviol glycosides, sweet-tasting compounds produced in the leaves of the Stevia rebaudiana plant. One study investigated the electrochemical properties of stevia rebaudiana, a herb with potential as a glucose sugar alternative.
The research surrounding stevia is primarily positive, with a 2022 review in Food Science & Nutrition suggesting that stevia may have antihyperglycemic effects—meaning, it doesn't appear to ...
Stevioside is the main sweetener (along with rebaudioside A) found in the leaves of Stevia rebaudiana, a plant originating in South America.Dried leaves, as well as aqueous extracts, have been used for decades as a sweetener in many countries, notably in Latin America and Asia (Japan, China). [3]