Food and beverage product developers can now achieve the deepest level of sugar and calorie reductions with PureCircle’s newest set of stevia ingredients, the ZetaTM Family.
These ingredients are made with steviol glycosides with the most sugar-like taste, and provide the most sugar-like taste profile on the market for low-to-zero calorie products.
"Consumers have consistently been asking for naturally sweetened low-to-zero calorie products and the Zeta Family is the first set of stevia products to meet these needs," said Jordi Ferre, PureCircle's Chief Operating Officer. "This launch is a breakthrough for the stevia industry and a testament to our PureCircle Stevia Agronomy Program. Through breakthrough advances in traditional stevia plant breeding, we are now growing stevia varieties that contain over 20 times the amount of rare steviol glycosides versus other leaf available on the market. We are proud to advance our commitment to supporting thousands of stevia farmers and be the only company to offer these innovative ingredients to our customers."
The Zeta Family ingredients are the formulator's best choice to get to deeper calorie reductions. They provide statistically superior ratings in expert sensory taste tests compared to other steviol glycosides in low-to-no calorie formulations.
"Sweetening low to zero calorie beverages has been especially challenging for stevia," said John Martin, PureCircle's Global Director of Technical Development and Innovation. "Finding the right steviol glycosides with very high levels of sweetness without the negative attributes has been our goal for many years. Before only caloric or artificial sweeteners were able to achieve this sweetness level. Now we have a naturally-sourced option with the Zeta ingredients. At these deep levels of reductions, it is impressive to see the impact of these glycosides, delivering the clean, sweet taste with no bitterness that consumers want."
PureCircle will be at the Beverage Digest Future-Smarts conference in New York City on Monday, December 14.
