Volume 86 Issue 30 | p. 32
Issue Date: July 28, 2008

Sweet Nature

Cargill’s sugarlike truvia is made from a plant with a lot of history
Department: Business

Sweetening foods and beverages is a tricky business, and the food industry has yet to find the perfect ingredient that consumers and nutritionists can agree on. But help may be coming in the form of a little South American shrub that made an appearance at last month’s International Food Technology conference in New Orleans.

Cargill’s Truvia joined a sweetness smackdown at the conference expo, where it was surrounded by its competitors. Meeting-goers . . .

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