Rebiana sweetener

In May 2008, Cargill introduced TRUVIA, a sweetener made from rebiana for use in foods and beverages. In partnership with Coca-Cola, Cargill spent years evaluating stevia ingredients for safety and perfecting ways to extract, what they consider, a sweet tasting component of the stevia plant, called rebaudioside A. Research, funded by Cargill, and published electronically on May 16, 2008, in the peer-reviewed scientific journal, Food and Chemical Toxicology, demonstrated the safety of rebiana for use in sweetened food and beverages. TRUVIA is rebiana, not stevia. Both stevia and rebiana come from the leaves of the stevia plant. Rebiana is a high-purity, fully-characterized extract that is consistently produced to a food-grade specification by Cargill.
   Steviol glycosides are the sweet components of the stevia leaf. There are various kinds of steviol glycosides, but the two most abundant types are stevioside and rebaudioside A. Stevioside is the most abundant steviol glycoside in the stevia leaf, and the most studied. Rebaudioside A is the best-tasting steviol glycoside. It is broken down by the body into the same basic parts as stevioside. Rebiana is a 97-percent pure extract of rebaudioside A. It is the first high-purity, well-characterized form of rebaudioside A. Steviol is the substance produced when the body breaks down steviol glycosides in the colon. Source: Cargill, Overview of the Rebiana Research Program, May 2008.

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