News about Stevia

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.

Special Rates for your Booking at NH Hotel for Stevia Tasteful 2014

Special Booking Rates

WSO & NH Friedrichstrasse offer you special rates for your booking for Stevia Tasteful 2014.

To book your room, please click here

Stevia Tasteful Convention 2014 Scientific Programme

Stevia Tasteful 2014

Science, Formulation & Extraction
Food & Beverages Formulation: The Subtle Balance

June 19-20, 2014 - Berlin, Germany

Day 1 - June 19, 2014

Session 1: Recent Advances on Stevia Sciences

Stevia and its impact on health - Food or Medicine?

Per Bendix Jeppesen, Aarhus University, Denmark

The Antioxidants Activity of Stevia: The Force of Prevention of Metabolic Syndrome

Renald Walter, International Society of Antioxidants, Malta

Stevia Rebaudiana Improves the Antioxidant Activity and Palatability of Green Coffee Extracts
Yaroslav Shevchenko, Technische Universität Berlin, Germany

An Efficient in Vitro Regeneration System and Synthetic Seed Production in Stevia
Buhara Yücesan, Abant Izzet Baysal University, Bolu, Turkey

Effects of Stevia Extracts on Oral Biofilms
Matthias Frentzen, School of Dentistry, Unviersity of Bonn, Germany

Effects of Rebaudioside A on Adipocyte Function
Dominik Kraus, School of Dentistry, Unviersity of Bonn, Germany

Session 2: Food & Beverages Formulation – The Subtle Balance

Molecular Determinants of the Sweet-Bitter Janus Head of Steviol Glycosides and Development of Novel Quantitation Tools

Thomas Hofmann, Center of Life and Food Sciences Weihenstephan, Technische Universität München, Germany

Stevia as an Innovation in the Food and Beverage Sector
Nikolai Reynolds, Head of Ipsos InnoQuest, Bonn, Germany

Reduction of Bitter Aftertaste in Stevia Extracts via Specific Enzymatic Conversion
Sebastian C. Spohner, University of Applied Sciences Mittelhessen, Giessen, Germany

Session 3: Stevia in Practice - Innovations & Technologies

The Scientific Committee invites academics and industrials to present their innovations in term of Stevia Finish Products Formulation

Insight in trade-offs with the Sensus Sweetness Tool
Matthew de Roode, Sensus, Roosendaal, The Netherlands

Green Sugar^® – A Heathy Sugar, Natural Non Caloric Sweetener used in the Human Nutrition
Romulus Scorei, University of Craiova, Romania

Among Practical Cases:

Stevia After-Taste Reduction Strategies

Tips to blend stevia with sugar: critical point and balance
Stevia Encapsulation and micro-encapsulation

Stevia Formulation in Beverages & Drinks

Stevia Formulation as sweetner

Day 2 - June 20, 2014

Session 4: Extraction, Purification & Characterisation of Stevia: All you know to know from A to Z

Determination, Separation, Analysis, Detection and Quantification of steviol glycosides and further constituents in Stevia rebaudiana

Ursula Wölwer-Rieck, University of Bonn, Germany

All you need to know about Stevia Glycosides Extraction & Separation

- Conventional & Non-Conventional Methods:Ultrasounds , Microwaves, Supercritical Fluids,...
- Innovative Method for Stevia glycosides Separation and Quantification : HP-TLC
- Presentation of Laboratory & Pilot Equipments
Marilyn Vian, GREEN Extraction Group, Avignon, France

Aqueous Extraction at Room Temperature of Steviosides Content in Dried Leaves of Stevia Rebaudiana B. using the Extractor Naviglio. Comparison with Conventional Hot Infusion
Daniele Naviglio, University of Naples Federico II, Napoli, Italy

Glycosides from Stevia Rebaudiana Leaves: A Comparison Between Supercritical CO₂ Extraction and Solvent Extraction
Deborha Decorti, University of Udine, Udine, Italy

Short Oral Presentations upon Abstracts Submission
The Scientific Committee invites academics and industrials to present their innovative researches about Stevia

Discussion - Questions/Answers with Attendees and Speakers

End of Stevia Convention 2014

Sensus will present its innovative model to identify the ideal combination of Stevia in Diary Products

stevia-aftertaste-issues

Sensus developed a computer model to calculate and optimize the taste profile in yoghurt and other applications. During Stevia Convention 2014, Mr Matthew de Roode, innovation manager at Sensus, will present this innovative model.