Stevia Tasteful 2014 was a Huge Success...

CoverPageStevia2014-2The abstracts book of the 6th World Congress on Stevia Tasteful 2014 groups all abstracts from speakers but also for posters presented during the conference.

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Nick ReynoldsDr Nikolai Reynolds, Head of Ipsos InnoQuest, Germany provides an overview of Stevia as a driver for innovation in the food and beverage sectors.

In addition, Stevia is examined from different perspectives across the supply chain from farm to fork, and how it was introduced in three different markets. The presentation also encompasses a short consumer taste testing of Stevia products. 

The aim is to depict a holistic view on challenges and opportunities of Stevia innovations.

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SteviaInnov

6th World Convention on Stevia: Stevia Tasteful 2014 - Science, Formulation & Extraction: The Subtle Balance, will be held in Berlin, Germany on June 19-20, 2014.

 

Among the companiesand universities which will be present: Tate & Lyle, PG Goodhouse, Givaudan International AG, Cloetta, Polisan Kimya Til A.S, Sensus B.V., Cosun Food Technology Centre, Bayn Europe, RVCuatro, Galam Group, Rastevia AgroIndustrial, Firmenich SA, Mandis ltd, DSM, Stevia Hellas Corp, Natural Oil Group, Eckes Granini, Qingdao Natural Food Ingredient, Sweetleaf, Polish Academy of Sciences, Università degli studi di Napoli, Gent University, Izzet Baysal University, University of Udine, Akdeniz University, Cassar Camillieri, University of Aarhus, Wageningen University, Mittelhessen University of Applied Sciences, Technische Universität Berlin, Bonn University, Universidade Lusofana, Abant Izzet Baysal University, University of Craiova, Universität Leipzig, University of Groningen….

 

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WSO new

 

The Scientific Committee of Stevia Tasteful 2014 publish today the final agenda of the 6th World Convention on Stevia.

 

To access to the program of the conference, please follow this link.

 

www.wso-site.com.

 

 

Award2014The Best Stevia Product/Extract of the Year is organized during Stevia Tasteful Convention.

 

The Tasting procedure is,

On the one hand, based on the sensory analysis such as : general taste of the product, first impression taste, after taste, odor, appearance, and other organoleptic criteria.

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Stevia Tasteful 2014 Distinguished Speakers

stevia-speakers6

      For more information about the programme please click here.

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