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October 4, 2013
PORTLAND, Ore.Steviva Ingredients introduced Nectevia, an organic blend of blue agave nectar and stevia extract, to meet the growing demand for a natural, reduced-calorie syrup to sweeten clean-label applications.
Naturally water-extracted at low temperatures and mildly filtered, the organic agave nectar is blended with high-intensity steviol glycosides to boost sweetness, resulting in a flavor profile four times sweeter than sugar. The syrup can used as a substitute for sugar, honey or corn syrup; recommended applications include baked goods, beverages, condiments, sauces and dressings, cereals, bars or as a binding agent.
With a water activity of 0.65 ± 0.05 and an average pH of 4.5, Nectevia is stable, non-crystallizing, prevents fermentation and dissolves quickly into hot or cold liquids.
Nectevia has a high fructose content of 85%, which is naturally derived from the core of the agave plant. Fructose is inherent in fruit, making Nectevia conducive to fruit applications.
The syrup combination of fructose and stevia contribute to its low ranking (< 10) on the glycemic index scale. Nectevia contributes 2.86 calories per gram and enhances foods natural sweetness, which may allow developers to reduce sweeteners by more than 75% in certain applications.
The syrup's ingredient statement is agave nectar and stevia, making it suitable for clean-label applications. Nectevia is also petrochemical-free, non-GMO, kosher and vegan.
Earlier this year, Stevivia developed flavored-milk recipes using Fructevia, a blend of natural fructose, inulin stevia and magnesium carbonate, as an all-natural replacement for sugar and artificial sweeteners to providing a solution to the chocolate milk debate and childhood nutrition.
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