NOVEL THINKING

He added: "Because the FDA has declined to formalize a definition of natural, plaintiffs' lawyers have seized upon the opportunity to file lawsuits over the use of 'all natural', knowing that the ultimate decision of whether a product is truly natural or not is one that will often have to be decided by a judge or jury.​, "That usually means a long, drawn out case that forces many defendants to settle the case or risk huge legal fees, so the lack of a formal definition of natural is a great situation for plaintiffs' lawyers. var reg = new RegExp('\\W+', "g"); 4 Annex of Commission Regulation (EU) No 231/2012, page 270. The leaf extract of the stevia plant contains at least ten steviol glycosides in different concentrations: These steviol glycosides differ in their molecular structure, their sweetening power and their taste. vOut = vOut.toLowerCase(); 8 Judgement M 4 K 03.4528 from the Bavarian administrative court Munich (2004).

Based on the above, it is clear that consumers get the exact same sweet molecules, which are naturally present in the leaves of the plant and that are offered to them in the form of stevia extracts. In fact, these compounds are anywhere between 150 and 300 times sweeter than sugar ( 1 ). 1 The European Stevia Association: www.eustas.org. As stevioside is the largest part of the steviol glycosides in the plant, stevia leaf extracts are sometimes mistakenly called stevioside. "​, Attorney: The growing threat of civil litigation​.

We don't use hexane or hydrochloric acid, for example. In order for stevia leaf extracts to be used in food, these extracts must strictly adhere to established specifications of identification and purity established by national and global food safety authorities. 7 Annex of Commission Regulation (EU) No 231/2012, page 270. dataLayer.push(dataLayerNews); This makes them an excellent choice for reducing sugar in foods and beverages. ​, "All agricultural ingredients have to go through processing before they get to the consumer. These methods are certainly not drastic or extensive. }

However, steviol glycosides are clearly a part of the stevia plant. However, steviol glycosides are clearly a part of the stevia plant.

The Food Institute Podcast Series – Sweet on Stevia, Stevia Remains the Most Discussed Low/Zero-Calorie Sweetener, Stevia featured in ‘Today’s Dietitian” magazine, CAPASTE, Paraguay’s Most Influential Voice for Local Stevia Industry, Joins International Stevia Council, VIII Internacional Stevia Symposium in Paraguay, Innovation in the Stevia Proficiency Testing Program, Invitation to all stakeholders in the stevia value chain, Increased interest in stevia as mainstream ingredient confirmed, The Stevia Plant is the Natural Source for Steviol Glycosides, The International Stevia Council Supports the European Obesity Day, The International Stevia Council Celebrates the World Health Day, New President of the International Stevia Council, Stevia: A Great Ally to Control Calorie Intake. You have to think at the moment, is it really worth making an all-natural claim?”​, The FDA follows a 1993 policy that states: “[FDA] has not objected to the use of the term[natural]on food labels provided it is used in a manner that is truthful and not misleading and the product does not contain added color, artificial flavors or synthetic substances.”​. var aTags = gptValue.split(','); International Stevia Council Global Office. A spokesperson said: “We just received the suit and are investigating the allegations. 2 The International Stevia Council: http://www.internationalsteviacouncil.org/. International Stevia Council Global Office.

Steviol glycosides are natural sweeteners made from stevia leaves (stevia rebaudiana Bertoni) through a series of processes such as water/alcohol extraction, impurity removal, decolorization, and … The result is a white natural substance which contains at least 95 % steviol glycoside and is 200 to 300 times sweeter than table sugar. The sweetness of stevia comes from its leaves which produce the steviol glycosides – the natural sweeteners of the plant.

The stevia plant has an enormous sweetening power.

They all break down under the influence of colonic bacterial glucosidases to release steviol. “A reasonable consumer would not consider food products containing unnaturally processed, synthetic substances or substances created via chemical processing to be ‘all-natural’.”​, As for obtaining steviol glycosides from stevia leaves, it says: “Although there are numerous extraction methods, some involve adding chloroform or hexane to dried plant leaves…​, “Flocculants such as calcium hydroxide and aluminum sulfate may be used to facilitate the removal of undesired accompanying substances. - Last updated on On the contrary, simple physical separation steps are available. Customers also ask detailed questions about extraction methods and they want us to walk them through every step of the process.​​, "But the more important point - that I think a 'reasonable consumer' would understand - is that if I open a pack of Reb-A sweetener or if I went into my backyard and chewed on a stevia leaf, the same molecule would pass my lips. The Food Institute Podcast Series – Sweet on Stevia, Stevia Remains the Most Discussed Low/Zero-Calorie Sweetener, Stevia featured in ‘Today’s Dietitian” magazine, CAPASTE, Paraguay’s Most Influential Voice for Local Stevia Industry, Joins International Stevia Council, VIII Internacional Stevia Symposium in Paraguay, Innovation in the Stevia Proficiency Testing Program, Invitation to all stakeholders in the stevia value chain, Increased interest in stevia as mainstream ingredient confirmed, The Stevia Plant is the Natural Source for Steviol Glycosides, The International Stevia Council Supports the European Obesity Day, The International Stevia Council Celebrates the World Health Day, New President of the International Stevia Council, Stevia: A Great Ally to Control Calorie Intake. Metabolism. This lawsuit is manipulating facts in order to paint something in a graver light. in regard to the court decision on stevia sweetener and its sweet compounds, steviol lycosides. Free newsletter Each manufacturer has the freedom to combine and complement individual steps of processing as long as they adhere to Regulation (EC) No 1333/2008, page 2, point 13. However, this does not help firms fighting lawsuits over high fructose corn syrup; partially hydrogenated vegetable oils; ingredients extracted using organic solvents such as hexane; GMOs; pesticides and a whole raft of other ingredients some stakeholders argue do not belong in a product labeled as ‘all-natural’. The sweet taste of the plant is mainly produced by stevioside and Rebaudioside A. Functional Beverages, Free newsletter R&D, if(i!=(aTags.length-1)) The leaves of this plant contain sweet-tasting active compounds known as steviol glycosides. }

http://www.internationalsteviacouncil.org/. Stevia extracts are exactly the same compound outside the leaf as they are found in the leaf. Having this judgement in mind, steviol glycosides do naturally occur in the traditional food “stevia leaves”, which is why it could be marketed as such (10). Humans absorb steviol via the hepatic portal system, transform it to steviol glucuronide in the liver, and excrete that in the urine. dataLayerNews = {}; Anderson argues that Jamba Juice’s ‘all-natural’ smoothie kits deceive consumers because they contain “unnaturally processed, synthetic and/or non-natural ingredients​” including ascorbic acid, citric acid, xanthan gum… and steviol glycosides.

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