Death Knell For Sugar?

Natural plant extract Stevia is now the leading sweetener for plant-based drinks (dairy alternatives); dairy-based ice cream and frozen yogurt; ready-to-drink iced tea; and dressings and vinegars. Stevia also has a high use incidence in: carbonated soft drinks, other drinks plus meal replacements.

Among the multinational food and beverage makers using Stevia are Calbee Foods, The Coca-Cola Co, Groupe Danone, Nestle, PepsiCo and Unilever.

Since 2017 the use of Stevia has increased by 42% and is putting serious pressure on white sugar.

 

I doubt that stevia will ever replace sugar, as yeast don't use it, but it would be good if it replaced sugar in most soft drinks.

 

I use only that type sweetner , except for sugar. However it is not really sweet tasting to me.

 

Sugar is the only sweetener we use. I can't stand any of the "substitutes."

 

I've used Stevia for years for my morning coffee and when a little sugar is needed in something...I've cut way back on sugary stuff as years ago listening to a author of one of her books: Cancer cells love a sugary environment...

 

Good for you @ Joy Martin. Cancer cells love a sugary environment. How true. We also use it in home made stews and such. In fact the white poison is no longer welcome in my house.

 

If Stevia wont kill off white sugar this little fruit may. Monk Fruit (below) . I had not heard of this fruit until recently. It is grown in China and Northern Thailand and unlike Stevia and Zylitol its sweetness comes from naturally occurring antioxidants called ‘mogrosides’ and is renowned for its intense sweetness with a subtle caramel undertone. The small, green gourd that resembles a melon was first used by Buddhist monks in the 13th century, hence the unusual name. I am considering trying out a combination Stevia/monk fruit powder.

 

Goes without saying. I already use a miniscule amount of stevia compared to former white poison. I have not tried monk fruit but when I do I will pass on my findings.