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| S&W Seed Co. in Five Points, California grow seedlings of stevia. Photo: Dan Charles/NPR |
National Public Radio—Regulatory barriers that once blocked many uses of this all-natural sweetener have fallen. The European Union approved the use of stevia in food late last year. In the U.S., the U.S. Food and Drug Administration gave stevia a green light in 2008. Sales are soaring.
It’s the only zero-calorie sugar substitute with a fresh, clean, green image. It comes from the leaves of the bushy stevia plant, a native of Paraguay. (It still grows wild there.) The other nonsugar sweeteners—saccharin, sucralose, and aspartame—all were born in a laboratory somewhere.
It’s the only zero-calorie sugar substitute with a fresh, clean, green image. It comes from the leaves of the bushy stevia plant, a native of Paraguay. (It still grows wild there.) The other nonsugar sweeteners—saccharin, sucralose, and aspartame—all were born in a laboratory somewhere.
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