Stevia 101
What is Stevia?
Stevia is a plant native to South America, with leaves that have been used as a natural sweetener for over 400 years. Although just recently approved for use in the U.S. as a food additive, stevia has been used to naturally sweeten foods and beverages throughout the world for years and has a long history of use as an approved dietary supplement.
Most of the stevia sweeteners on the market today are actually steviol glycosides – extracts from the sweetest components of the stevia leaf, which are purified for use in sweeteners. (The extraction process is analogous to seeping tea leaves.) The most commonly used steviol glycoside is Rebaudioside A (Reb-A).
Because stevia is several hundred times sweeter than sugar, very little is needed to obtain the same sweetness intensity.
Read the stevia brochure for more detailed information on the only zero-calorie, all-natural sweetener.
Safety: Scientific Support
Stevia products currently on the market are “Generally Recognized As Safe” (GRAS). According to the U.S. Food and Drug Administration (FDA), to be GRAS there must be “a reasonable certainty in the minds of competent scientists that the substance is not harmful under its intended conditions of use.” Stevia is recognized to be safe for the general population – including pregnant and breastfeeding women - and could not have been allowed in foods and beverages if a rigorous and thorough safety evaluation had not been demonstrated. In addition, stevia has a long history of use as an approved dietary supplement that precedes its GRAS status as a food ingredient.
Additionally, the European Food Safety Authority's (EFSA) Scientific Panel on additives recently established an Acceptable Daily Intake (ADI) for stevia sweeteners, clearing the way for future approval of stevia as a food additive in the European Union, where it is currently approved as a dietary supplement. Learn more.
Get additional information about the history and safety assessment of stevia by listening to the recorded webinar "Stevia: A Naturally Sweet Alternative" or visit www.steviabenefits.org.
Stevia In The Raw: The Natural Choice
Stevia In The Raw is a zero-calorie sweetener and the newest member of the "In The Raw" line of all-natural sweeteners. Its purity and wholesomeness make it the perfect zero-calorie complement to Sugar In The Raw.
Stevia In The Raw derives all its sweetness from the stevia extract, unlike other leading brands (TruviaT, PureViaT), which include ingredients like erythritol and isomaltulose to contribute additional sweetness to their products. The high purity level of Stevia In The Raw eliminates the need to "mask" any unappealing aftertaste that may be present in less pure stevia products.
How is Stevia In The Raw made?
Stevia In The Raw is manufactured in Brooklyn, New York by the family-owned and operated Cumberland Packing. Corp. - also the makers of Sugar In The Raw®.
Because stevia is 2-300 times sweeter than sugar, only a very small amount is needed to reach a similar sweetening intensity. In order to make that small serving portionable, the stevia is blended with dextrose, a natural carbohydrate derived from corn, which acts as a "bulking agent." Similarly, the Stevia In The Raw product packaged in the Baker's Bag is blended with maltodextrin, also a corn-derived bulking agent.
Stevia In The Raw has a long shelf life, up to 4 years when stored in cool, dry conditions. The all-natural, zero-calorie sweteener is currently available in a 50-packet box or a 9.7-ounce resealable Baker's Bag.
Download Stevia In The Raw FAQs (PDF)
Client Q & A
How long have people been using stevia sweeteners?
The stevia plant is native to South America and has been used indigenously as a sweetener for over 400 years. Stevia is now grown and harvested in many countries around the world, predominantly in China and Brazil. Stevia is used as a food additive in many countries and is added to foods including ice cream, bread and soft drinks. It also has a long history of use as an approved dietary supplement.
