In response to the growing natural and clean label trends, Steviva Ingredients has developed Nectevia, an organic blend of blue agave nectar and stevia extract.
Naturally water-extracted at low temperatures and mildly filtered, the organic agave nectar is blended with high-intensity steviol glycosides that boost its sweetness, resulting, says the company, in a full, pure flavour profile that is four times sweeter than sugar. Nectevia is claimed to be ideal as a substitute for sugar, honey or corn syrup and is designed to be used in a variety of applications, including baked goods, hot or cold beverages, condiments, sauces and dressings and ccereals and bars, as a binding agent
With a water activity of 0.65 + 0.05 and an average pH of 4.5, Nectevia is said to be stable, non-crystallizing and prevents fermentation. It also dissolves quickly into hot or cold liquids.
Nectevia has a high fructose content of 85% which is naturally derived from the core of the agave plant. Because fructose is inherent in fruit, Nectevia is said to be particularly conducive to fruit applications.
The American Diabetes Association suggests that one way diabetics can plan meals is by using the glycaemic index, notes Steviva, and foods with a glycaemic index lower than 55 are ranked low. Nectevia’s combination of fructose and stevia contribute to its low ranking (< 10) on the glycaemic index scale, which is considerably lower than High Fructose Corn Syrup (HFCS). (By comparison, HFCS-42 contains 53% sucrose on a dry basis, while sucrose, which contains 50% glucose and 50% fructose, has a glycaemic index of 67, and fructose has a glycaemic index of 23. Stevia comes in at 0, meaning it has no effect on blood sugar levels.)
Nectevia is also claimed to offer calorie-reduction benefits. For example, unlike nutritive carbohydrates, which contribute four calories per gram, Nectevia contributes only 2.86 calories per gram. Beyond this: because it is four times sweeter than sucrose, a lower percentage of Nectevia can be used in food and beverage formulas.
According to Steviva, Nectevia enhances foods’ natural sweetness, providing a synergy that in some applications may allow developers to reduce sweeteners by more than 75%.
Beyond its easy-to-read ingredient statement, which is simply agave nectar and stevia, Nectevia is claimed to offer food and beverage manufacturers a clean label payback that is further enhanced by certifications including petrochemical-free, non-GMO and kosher. Nectevia is also naturally vegan.
Naturally water-extracted at low temperatures and mildly filtered, the organic agave nectar is blended with high-intensity steviol glycosides that boost its sweetness, resulting, says the company, in a full, pure flavour profile that is four times sweeter than sugar. Nectevia is claimed to be ideal as a substitute for sugar, honey or corn syrup and is designed to be used in a variety of applications, including baked goods, hot or cold beverages, condiments, sauces and dressings and ccereals and bars, as a binding agent
With a water activity of 0.65 + 0.05 and an average pH of 4.5, Nectevia is said to be stable, non-crystallizing and prevents fermentation. It also dissolves quickly into hot or cold liquids.
Nectevia has a high fructose content of 85% which is naturally derived from the core of the agave plant. Because fructose is inherent in fruit, Nectevia is said to be particularly conducive to fruit applications.
The American Diabetes Association suggests that one way diabetics can plan meals is by using the glycaemic index, notes Steviva, and foods with a glycaemic index lower than 55 are ranked low. Nectevia’s combination of fructose and stevia contribute to its low ranking (< 10) on the glycaemic index scale, which is considerably lower than High Fructose Corn Syrup (HFCS). (By comparison, HFCS-42 contains 53% sucrose on a dry basis, while sucrose, which contains 50% glucose and 50% fructose, has a glycaemic index of 67, and fructose has a glycaemic index of 23. Stevia comes in at 0, meaning it has no effect on blood sugar levels.)
Nectevia is also claimed to offer calorie-reduction benefits. For example, unlike nutritive carbohydrates, which contribute four calories per gram, Nectevia contributes only 2.86 calories per gram. Beyond this: because it is four times sweeter than sucrose, a lower percentage of Nectevia can be used in food and beverage formulas.
According to Steviva, Nectevia enhances foods’ natural sweetness, providing a synergy that in some applications may allow developers to reduce sweeteners by more than 75%.
Beyond its easy-to-read ingredient statement, which is simply agave nectar and stevia, Nectevia is claimed to offer food and beverage manufacturers a clean label payback that is further enhanced by certifications including petrochemical-free, non-GMO and kosher. Nectevia is also naturally vegan.
