PureCircle in the News
Mining the stevia leaf: ‘Reb A purity is the old way of thinking’

13-July-2012, FoodNavigator-USA.com:  Combining different sweet components from the stevia leaf – in a similar way to combining artificial sweeteners – may be the next step toward improving the flavor of stevia-sweetened products, says PureCircle’s VP of Global Marketing and Innovation, Jason Hecker.

PureCircle Outlines its Carbon and Water Footprint

18-April-2012, FoodNavigator-USA.com: Stevia supplier PureCircle has released an analysis of its carbon and water use throughout the supply chain, which it claims could help food and beverage manufacturers to meet their own sustainability targets.  PureCircle's Ajay Chandran talks with Carolyn Scott-Thomas about stevia sustainability in a podcast interview.  

California's Stevia Growers Bet On Fast Track To Sweetener Success

6-February-2012, National Public Radio: The growing success of stevia  and stevia farming in California, by PureCircle partner S&W Seed Company, are featured on Morning Edition.  Sidd Purkayastha, VP Global Technical Development & Support, comments on how innovative steviol glycoside combinations can lead to stevia that tastes more similar to sugar.

PureCircle’s Jason Hecker on how stevia is being utilised

5-Jan-2012, FoodBev.com:  Jason Hecker, VP Global Marketing & Innovation for PureCircle, talks to Claire Phoenix about how stevia is being used in the food and beverage industry and the significance of PureCircle's supply chain ownership in a podcast interview.

Stevia-Containing Beverages No Longer Have a Bitter Aftertaste

7-Dec-2011, EuroMonitor Global Market Research:  Analyst insights report that beverages sweetened with stevia have improved from past formulations associated with a bitter aftertaste. Sidd Purkayastha, PhD, Vice President of Global Technical Development & Support, PureCircle comments on the market positioning of newly approved stevia as a natural sweetener for Europe. 

Stevia gives visitors to Fi Europe plenty to chew over

30-Nov-2011, Just-Food:  Stevia was one of the key topics that appeared to be at the forefront of exhibitors' minds as just-food toured this year's Food Ingredients Europe trade show.

Stevia supply chain is built on sustainable values, say suppliers

23-Nov-2011, Food Navigator, Stevia Special Edition Series:  Greater ownership and management of the stevia supply chain has helped to build a system that is sustainable, responsible, and scalable, say leading global suppliers PureCircle and Cargill.

Getting a handle on flavour, bulking and bitter blocker systems key to stevia formulation

22-Nov-2011, Food-Navigator, Stevia Special Edition:  In-depth understanding of how stevia works with different flavour systems, bulking agents, and other ingredients is required to optimise NPD or reformulation of existing food and drinks using the natural sweetener.

Stevia approval in EU a regulatory milestone, says PureCircle

14-Nov-2011, Food Navigator:  Leading global stevia supplier PureCircle has hailed as a milestone the long-awaited EU approval of steviol glycosides, with regulation adopted by the Commission on 11 November.

European manufacturers should look to France and the USA for stevia lessons

7-Nov-2011, Food Navigator:  When it comes to developing and launching stevia products, European manufacturers can learn a lot from the successes achieved by their US and global counterparts, according the one industry expert.

PureCircle Gives Back to Farming Communities

10-Nov-2011, Nutritional Outlook, As a stevia supplier committed to community reinvestment, PureCircle is partnering with the non-profit organization AMIGOS to support local communities in San Pedro, Paraguay.

PureCircle passes calorie milestone from stevia sales

4-Nov-2011, FoodBev: PureCircle has announced that its stevia ingredient sales have now crossed a new threshold in terms of the calories that can be withdrawn from consumer diets. The company estimates it has now sold enough stevia (which contains zero calories) to eliminate one-​trillion calories from diets.

Merisant Poised to Launch Canderel Green and to Promote the Work of the Global Stevia Institute on Stevia History & Benefits

28-Sep-2011, FinRoad:  Relying on its high expertise and knowledge of sweeteners, Merisant has decided to use the resources of the GSI established by PureCircle, the global leader and supplier of the high purity stevia extract (Reb A) used in Canderel Green.  By tapping the expertise of the GSI and its board of scientific advisors comprising of nutritionists, medical doctors, and health educators, Merisant is helping to build broader awareness within the context of natural health and wellness trends that continue to be a focal point for consumers in Europe.
Merisant poised to launch Pure Via

28-Sep-2011, FoodBev:  Ahead of the introduction of its stevia-​based sweetener, Pure Via, in the UK, Merisant has unveiled an education initiative with the GSI to increase awareness and understanding of the origin and benefits of the stevia plant in the UK marketplace among UK health professionals and consumers.
S&W Seed Updates Progress on Stevia Breeding Program

15-Aug-2011, S&W Seed Company:  S&W currently has test plots maturing and on the verge of being harvested for seed. These plots utilize germplasm (plant varieties) obtained by S&W through its relationship with PureCircle.
Formulating Products for Sweet Market Success

26-Jul-2011, Natural Products Insider:   Market research indicates there is an unmet need for all-natural, reduced calorie solutions to support consumers’ healthy lifestyle commitments. Additionally, alarming health trends regarding obesity and diabetes are the focus of consumers, government, interest groups and manufacturers alike.
Stevia: Moving Beyond The ‘Holy Grail’ Hype

22-Jun-2011,  FoodNavigator-usa.com:  Hype about the promise of stevia created inflated expectations – but the market has evolved in response, according to stevia supplier PureCircle’s vice president of global marketing Jason Hecker. 
State of the Stevia Market

11-May-2011, Functional Ingredients:  Jason Hecker, Vice President Global Marketing weighs in on trends within the stevia market. Globally, we are seeing the most significant trend to be calorie and sugar moderation rather than complete sugar replacement. Diabetes and obesity are issues globally that are driving food and beverage manufacturers to reassess their portfolios and offer lower calorie options. However, it is clear that these solutions no longer fall solely into the full calorie/sugar and zero calorie/sugar camps.
Beverages No Longer Equal Empty Calories

7-Mar-2011, Food Processing:  Although stevia penetration in the beverage category has met expectations thus far, there is still a long way to go to reach the full potential of the sweetener. Stevia has had a much better category penetration than sucralose had in its early age. To use a baseball analogy, we are in the first or second inning of the game.
Sweet Options

1-Mar-2011, Food Product Design:  Each steviol glycoside has a different relative sweetness compared to sugar.  Reb A (rebaudioside A), one of the most-abundant glycosides, is up to 400 times sweeter than sugar.