Stevia World 2010
May 18 - 19, 2010
日内瓦 , 瑞士
Opening Up Of the Stevia Market In Europe
"Innovations from Sensory Optimisation, Product Formulation to New Launches in the market"
A positive answer for the authorisation of steviol glycosides from EFSA ( European Food Safety Authority) is anticipated by the end of March 2010. Once this happens, stevia will be an open market in Europe.
Meanwhile major European countries like France which made use of the 2 year transition period by giving early approval, has seen many companies investing in this wonder herb - from racing to secure supplies to bringing the first products to shelves.
Villar Chocolate, a Swiss company is the first manufacturer to launch a food product in Switzerland incorporating the natural extract of Stevia, Rebaudioside A.
A Swedish company, Liv Natur is preparing to launch the first stevia derived Reb- A sweetened beverage on French shelves.
Whether you are preparing to introduce a stevia variety into the market, or an extraction process or you are launching a new/existing product with stevia, these are some of the major issues that will be tackled at the 2nd SteviaWorld EUROPE
One year on, Pure Circle has claimed that stevia has become mainstream. What is trend and innovations surrounding Stevia and the consumer acceptance on retail launches? Has the industry set strict quality standards and assurance to meet consumers requirements ? In product formulation - a series of challenges arises - What is the interaction of stevia with other ingredients ? what is the stability level ?
With different stevia varieties sourced Asia to South America, quality standard becomes even more important to avoid the dent in market image ?What is the cultivation aspects ? Tissue culture method is the best propogation method that ensures homogeinity and minimises mutation. How do you compare this method to seed germination ?
"Innovations from Sensory Optimisation, Product Formulation to New Launches in the market"
A positive answer for the authorisation of steviol glycosides from EFSA ( European Food Safety Authority) is anticipated by the end of March 2010. Once this happens, stevia will be an open market in Europe.
Meanwhile major European countries like France which made use of the 2 year transition period by giving early approval, has seen many companies investing in this wonder herb - from racing to secure supplies to bringing the first products to shelves.
Villar Chocolate, a Swiss company is the first manufacturer to launch a food product in Switzerland incorporating the natural extract of Stevia, Rebaudioside A.
A Swedish company, Liv Natur is preparing to launch the first stevia derived Reb- A sweetened beverage on French shelves.
Whether you are preparing to introduce a stevia variety into the market, or an extraction process or you are launching a new/existing product with stevia, these are some of the major issues that will be tackled at the 2nd SteviaWorld EUROPE
One year on, Pure Circle has claimed that stevia has become mainstream. What is trend and innovations surrounding Stevia and the consumer acceptance on retail launches? Has the industry set strict quality standards and assurance to meet consumers requirements ? In product formulation - a series of challenges arises - What is the interaction of stevia with other ingredients ? what is the stability level ?
With different stevia varieties sourced Asia to South America, quality standard becomes even more important to avoid the dent in market image ?What is the cultivation aspects ? Tissue culture method is the best propogation method that ensures homogeinity and minimises mutation. How do you compare this method to seed germination ?
