Why does EverSweet™ sweetener taste so sweet?
Learn about the age-old process of fermentation
Cargill works to find ways to keep great tasting foods affordable. Fermentation is one way to make that happen.
For thousands of years, the people of South America knew about the sweetness of stevia plants. They knew it was extremely sweet, so only a small amount was needed to sweeten their favorite foods and beverages. What they didn’t know was that stevia leaves contain tasty little treasures called steviol glycosides, which delight our taste buds by reacting with the sweet receptors on our tongues – and contain zero calories!
Some of those same sweet glycosides are produced when our specially crafted baker’s yeast is fed what it loves – simple sugars. These yeast cells digest the simple sugars and turn them into the calorie-free sweet flavor people love!
Previously, these tasty glycosides were only found in the stevia plant. Now, our yeast produces them too – only it does it much more efficiently than conventional farming. Wondering how we get the baker’s yeast to do this?
Some Cargill products are only approved for use in certain geographies, end uses, and/or at certain usage levels. It is the customer's responsibility to determine, for a particular geography, that (i) the Cargill product, its use and usage levels, (ii) the customer's product and its use, and (iii) any claims made about the customer's product, all comply with applicable laws and regulations.