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Latest Sensory Optimization Technologies for Stevia Sweeteners at
2nd Stevia World Europe

“The scramble is on to get Stevia’s taste profile right, and it seems like both companies
(Coca Cola & Pepsi) are close…”  
~Associated Press (24 March)

If you are on the look out for taste profile enhancers and other key solutions for Stevia based product formulation, you should come to 2nd Stevia World Europe where a Sensory Optimization Technologies showcase will be presented.

Come to the Geneva conference for details on the innovative discoveries made by the flavour experts at Mane and NOW Foods at the conference. Find out more about:

• Flavor formulations adapted to Stevia extract combining high content of Reb A and Stevioside:  Stephane Pelletier, Category Manager (Dairy/Beverage) at Mane will share details on the company’s unique flavor system, developed for a stevia extract from a unique plant hybrid from South America.
• Enzymatic treatment as a viable technology for the modification and improvement in the sensory characteristics of Stevia extract: Dr. Michael Lelah, Technical Director at NOW Foods will discuss how the company’s proprietary “Enzymatic Glycosylation” process improves the sensory characteristics of Stevia extract and reduces the bitter aftertaste. Dr. Lelah’s session will focus on this innovative new enzymatic technology, chemical characterization of the glycosylated steviosides, and how the changes in chemistry affect taste characteristics.

[name], don’t miss this opportunity to air and clarify your after-taste concerns at the conference, and find out more about the latest flavoring solutions on offer.

You can send in your registrations for 2nd Stevia World Europe today via our online form. Click on the link below to access.

See you in Geneva on 18-19 May 2010!