Since late 2008, when the Food and Drug Administration first started stating it had no objections regarding the use of rebaudioside A, an extract of the stevia plant, in food and beverages, ingredient suppliers have been racing to learn about the raw material and how technologies may be developed to improve its performance as an ingredient. During the past few months several ingredient suppliers have announced new sweetener technologies that have moved well beyond Reb A and that may be positioned as natural in the marketplace.
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