Stevia Tasteful 2012
Food & Beverages Formulation: the Subtle Balance

Stevia is currently considered as the "green gold", as natural sweetener used to reduce sugar and synthetic sweeteners as aspartame or sucralose. Moreover, Stevia as a natural and antioxidant ingredient can be used for the prevention of chronic diseases such as obesity, diabetes, cancer, and cardiovascular diseases.

Scientific Committee of World Stevia Organisation (WSO) is organising the World Stevia Conference which will be held in Paris on May 24th and 25th.

Why a specific conference about Food and Beverages Formulation?
During the last conferences on Stevia held in Paris in May 2011, all industrials were interested in use Stevia as natural sweetener. The only strain was the taste and after-taste detected by consumer.

The 4th World Congress on Stevia and Food & Beverages formulation will focus on the challenge of the perfect formulation, how to reach the perfect balance. It will invite academic, experts and industrials to present their latest research, innovations and successes in products formulated with Stevia.

The objectives of Stevia Tasteful 2012 are:
To highlight recent advances and scientific researches on Stevia and Stevia related products.
To present the last regulations.
To show the last marketing tools used to present Stevia and persuade consumers to use it.
To discuss about the impact of formulation on Stevia taste and after-taste.
To present how industrials have managed to reduce Stevia taste and After Taste in their product formulation.

At the end of the conference, the scientific committee in collaboration with a French gastronomic restaurant will award the most innovative Stevia tasteless product upon abstract submission.