Low-calorie sports health care products detonate "stevia" unlimited business opportunities

Scarlett Fabro, Cargies Global Project Marketing Manager, says the sports nutrition market is one of the fastest growing industries. Many sports nutrients use carbohydrates as an energy resource or provide lasting energy for athletes who compete in sporting events. But now people are looking for products that don't contain or contain only a small amount of carbohydrate.He also said that in recent years, the beverage market, especially sports drinks market has made great progress. Diet products used to try to reduce calories, but now they're starting to add nutrients like protein to them.drinkers always like to add sugar to their drinks, but in fact drinks need to be strengthened and replenished only by rehydration. Consumers, on the other hand, focus not only on their own exercise, but also on calories in food. And stevia will play a very important role.has developed another steviat glycoside through its own
ViaTech
technology, in addition to a sweetener called
EverSweet
, a stevia glycoside produced through fermentation technology in collaboration with
Evolva
.ViaTech
represents a technique for applying non-nutritional sweeteners. The key to this technique is the treatment of stevia leaves, as it can significantly reduce calories, but one drawback is that it does not completely replace all sugars or nutritional sweeteners. One of the controversial aspects of stevia is its aftertaste and bitter taste, which sometimes tastes a bit like licorice juice. But Mr Fabro said Cargies had begun to address the problem by rebuilding stevia and dealing with each stevia glycoside in a single way.Cargies identifies each glycoside's unique sweetness, bitter taste and aftertaste, so that the optimal taste can be created by mixing the different glycosides in the right proportions.Rare Stevia BisacinFabro says that when the rare glycoside stevia glycoside
M
and stevia glycoside
D
in stevia are mixed at the right proportion, they produce a good sweet taste, which in turn replaces the sugar in the food. The key problem is that they are too low in stevia.Fabro says these two low-content rare glycosides may be available through fermentation techniques in the future, but not to replace the
Reb B
in stevia, but to reduce sugar content in beverages by
70 percent
or even
100 percent
. Cargly said it would bring
EverSweet
into the market in the second half of this year and did not intend to hide it because the ingredients had been studied for a long time and the product introduction on the label was already clear, in the hope that consumers would be able to choose according to their wishes.said Cargies could use
EverSweet
to achieve targets that other sweeteners could not achieve, reducing the number of calories in food to zero. Now people are looking for products that don't contain or contain only a small amount of carbohydrate.he said the beverage market, especially sports drinks, has made great progress in recent years. Diet products used to try to reduce calories, but now they're starting to add nutrients like protein to them.drinkers always like to add sugar to their drinks, but in fact drinks need to be strengthened and supplemented only by rehydration. Consumers, on the other hand, focus not only on their own exercise, but also on calories in food. And stevia will play a very important role.has developed another steviat glycoside through its own
ViaTech
technology, in addition to a sweetener called
EverSweet
, a stevia glycoside produced through fermentation technology in collaboration with
Evolva
.ViaTech
represents a technique for applying non-nutritional sweeteners. The key to this technique is the treatment of stevia leaves, as it can significantly reduce calories, but one drawback is that it does not completely replace all sugars or nutritional sweeteners. One of the controversial aspects of stevia is its aftertaste and bitter taste, which sometimes tastes a bit like licorice juice. But Mr Fabro said Cargies had begun to address the problem by rebuilding stevia and dealing with each stevia glycoside in a single way.Cargies identifies each glycoside's unique sweetness, bitter taste and aftertaste, so that the optimal taste can be created by mixing the different glycosides in the right proportions.Fabro says that when the rare glycoside stevia glycoside
M
and stevia glycoside
D
in stevia are mixed at the right proportion, they produce a good sweet taste, which in turn replaces the sugar in the food. The key problem is that they are too low in stevia.Fabro says these two low-content rare glycosides may be available through fermentation techniques in the future, but not to replace the
Reb B
in stevia, but to reduce sugar content in beverages by
70 percent
or even
100 percent
. Cargly said it would bring
EverSweet
into the market in the second half of this year and did not intend to hide it because the ingredients had been studied for a long time and the product introduction on the label was already clear, in the hope that consumers would be able to choose according to their wishes.said Cargies could use
EverSweet
to achieve targets that other sweeteners could not achieve, reducing the number of calories in food to zero.