About Stevia

Stevia, scientifically known as steviol glycosides, comprises a group of naturally occurring sweeteners derived from the Stevia rebaudiana Bertoni plant, native to South America. Stevia is reported to be200 – 300 times sweeter than table sugar (sucrose), necessitating only small quantities to impart sweetness to foods and beverages.

Steviol glycosides, classified as an intense sweetener with the code number 960, are typically extracted from the leaves of the Stevia plant. However, alternative methods exist, including enzymatic conversion of stevia leaf extract and fermentation from sugar using genetically modified yeast. The Food Standards Code permits the addition of steviol glycosides to specific foods as a food additive, mandating their declaration in the ingredient list by the appropriate class name followed by the code number or name in brackets.