Enzymatic treatment as a viable technology for the modification and improvement in the sensory characteristics of Stevia extract
(PRWEB) March 26, 2010
Stevia-based sweeteners are on the verge of EU-wide approval, with a safety assessment from the European Food Safety Authority expected as soon as March 2010. But before the industry can gain a strong competitive position in the European market, there are still a number of issues that Stevia producers and Formulators must tackle. These pertinent issues are the focal theme of the 2nd Stevia World Europe conference, meeting in Geneva on 18-19 May.
The Geneva conference agenda offers not only expert insights on key challenges to the stevia supply chain and adherence to quality standards, but also the latest in stevia product formulation and marketing.
Participants can look forward to hearing updates on Stevia retail successes from food & beverages manufacturers who have already raced ahead with innovative products launches and market trials. These y include Villars Maître Chocolatier, who launched the world's first Stevia Sweetened Dark Chocolate in January 2010 in Switzerland, and Zevia LLC, the American company responsible for launching the world's first Stevia Sweetened carbonated soft drink.
Included in the agenda is a session by Mintel, on Trends & Innovations surrounding Stevia's Application in Food & Beverage, which will discuss consumer acceptance, and ingredients combinations that work. Top flavour companies Wild Flavors and Mane will also share product formulation tips and pointers at the conference. A unique Sensory optimization perspective will be presented by Dr. Michael Lelah, Technical Director, NOW Foods, who will discuss the use of, "Enzymatic treatment as a viable technology for the modification and improvement in the sensory characteristics of Stevia extract".
The conference also features insights from DSM Nutraceuticals and Aarhus University Hospital on the application of Stevia glycosides in the nutraceuticals and pharmaceutical sector, therefore highlighting Stevia's potential use as a cognitive enhancer and an insulin response enhancer.
Those attending the 2nd Stevia World Europe conference in Geneva also have the option of participating in a ½ day separately bookable workshop on 19 May covering Stevia cultivation. Participants at the workshop will learn about the latest in agronomy advancements and process optimization to increase glycosides yield in stevia leaves. Sessions will cover plant breeding, commercial organic stevia cultivation, as well as two project-sharing sessions from Turkey and Colombia. The International Union for the Protection of New Varieties of Plants (UPOV) will also be offering stevia growers, producers and researchers some perspectives on the IP protection and use of hybrid Stevia varieties.
2nd Stevia World Europe is meeting alongside Europe's largest event for the nutraceutical, cosmeceutical and functional food industries in Geneva, and is therefore attracting a very diverse mix of industry players including stevia growers, producers & refiners, F&B companies, pharmaceutical and nutraceuticals companies, Food ingredients, Flavor & Fragrance companies, Sugar producers, Sweetener companies, Agri-investors, biotech research institutes and more.
To register for 2nd Stevia World Europe, or explore sponsorship & media exchange opportunities contact Ms. Reema Patnaik, at +65 6346 9144 or 2nd SteviaWorld Europe,Geneva 2010