Stevia Tasteful 2014 : The abstracts book is available

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

Stevia as an Innovation in the Food and Beverage Sector

Nick Reynolds Dr 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.

Stevia Tasteful 2014: Come and Network with Stevia Leaders

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 companies and 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….

Stevia Tasteful Awards: The Tasting Procedure for Best Stevia Product/Extract of the Year 2014

Award2014 The 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.

Stevia 2014: Sweetness & Bitterness – Recent Advances & Perspectives, by Pr Thomas Hofmann

Hofmann Pr Thomas Hofmann, from Technische Universität München, will give a talk about Stevia 2014: Sweetness & Bitterness – Recent Advances & Perspectives during Stevia Tasteful Convention 2014.

Among the strategic questions which will be discussed:
- What’s new in the identification of stevia receptors?
- How to decrease the bitter taste of stevia at an early stage of production processes?
- How to select the sweetest candidate?