We Provide Stevia Cultivation materials like Stevia plants, Vermicompost, Neem Cake, Trichoderma and training on Stevia, other medicinal herb cultivation and Vermicompost unit with 100% buy back agreement.

4th World Stevia Organisation Conference 2012

The 4th World Stevia Organisation Conference was held in the heart of  Paris in May 24, 2012 at Hotel Millennium.
Millennium Hotel Paris Opéra
12 Boulevard Haussmann
75009 Paris

It was a huge success. This forth edition was interactive, rich and opened a new window to Stevia Applications and uses in Food & Beverage Industries.
The Science of Stevia: Recent Advances & Marketing
Many subjects were presented by speakers and scientific committee highlighted the recent researches on Stevia:
The Impact of Stevia on Diabetes, Obesity & Metabolic Syndrome was presented by Marvin Edeas, Chairman of International Antioxidants Society (ISANH), France. He also underlined the antioxidant activities of Stevia and Stevia Extracts on various models.
In this line, Yaroslav Schevchenko, University of Berlin, Berlin, Germany shown the influence of different Stevia Products on Antioxidants Activity of Green Tea Extracts. He presented the Best Combinaison of Stevia with Green Tea.
Concerning Metabolic Syndrome, WSO invited a PhD Student, Barbara Bugaj, University of Agriculture, Faculty Food Technology, Cracow, Poland and support her researches to present her studies about the Effect of Stevia Rebaudiana on Selected Biochemical Parameters in Experimential Rats.
The Miracle of Stevia and its all proprieties was presented by Jim May, CEO of Wisdom Natural Brands, USA. Mr May provided his vision and perspectives for stevia in the next years.
The technical aspects of the Eco-Extraction of Vegetal Matrices and mainly Stevia were presented by Giancarlo Cravotto, from University of Turin, Italy.
The conclusion of this session is that Stevia will play a strategic role to prevent many chronical diseases.
Latest Regulation Approval
Mrs Nicole Coutrelis, Lawyer at Coutrelis & Associés, Paris, France updated all European Regulation about Stevia & Stevia Extracts, and especially about their different status, their conditions of use and also how to indicate Steviol glycosides on the label.


Food & Beverages Formulation
The aim of this session was to discuss about the impact of formulation on Stevia taste and after-taste.
It is why WSO committee invited academics and industrials to present their innovations in this area:
To introduce this session, Gabriella Morini, from University of Gastronomic Sciences, Pollenzo – Bra, Italy discussed about the Myth or Reality of the Sweet Taste Receptor. The perspectives to activate and modulate these receptors were discussed.
WSO invited two leading industrials in Stevia World to present their innovations in term of formulation:
Steviol Glycosides for Successful Tasteful Product Formulations by Emilie Verloo, Tereos – PureCircle Solutions, Lille, France
Stevia – Fructose combination for sugar-like sweetness profile of reduced sugar naturally sweetened formulations by Fernando Shved, Galam Group, Israel
Stevia Tasteful Awards 2012

A special session “Best Stevia Product/Extract of the Year” was organized during Stevia Tasteful 2012.

The tasting procedure is, on the one hand, based on the sensory analysis such as the general taste of the product, the aroma, appearance, flavor, mouth feel or any other organoleptic criteria. On the other hand, it takes into account other parameters which are important to the customer such as clear information on the ingredients, the packaging, is it easy to prepare, directions for use...
In order to guarantee a fully objective judgment, all the scores given by the different jury members are added up and averaged to a final percentage. This is not simple blind tasting but an overall assessment of the quality of the product presented including the ingredients used.
Among Jury Members:
Tea & Coffee Tasters, Oenologists, Gastronomic Experts, Cookers, Food & Beverage Experts, and Stevia Tasteful 2012 attendees ….
WSO Stevia Tasteful awards were discerned in two categories:

Stevia Tasteful Award 2012 - Extract Category
  • Sweetleaf 100% Natural Stevia Sweetnear, by Sweetlaf was awarded for the Stevia Tasteful Award 2012 - Extract Category with three leaves

Stevia Tasteful Award 2012 - Finish Product Category

  • Deliciously with Stevia Extracts – Berries Dark, by Cavalier was awarded for the Stevia Tasteful Award 2012 - Finish Product Category with three leaves
  • Dessert Chocolate Fondant, by Cavalier was awarded for the Stevia Tasteful Award 2012 - Finish Product Category with three leaves
  • Sweet Drops Chocolate, by Sweetlaf was awarded for the Stevia Tasteful Award 2012 - Finish Product Category with three leaves
  • Villars Stevia Chocolat, by Villars Maitres Chocolat was awarded for the Stevia Tasteful Award 2012 - Finish Product Category with three leaves
  • SucreLight Blanc –50% less calories, by Sucrunion was awarded with two leaves
  • SucreLight Roux –50% less calories, by Sucrunion was awarded with two leaves
  •  
  • SucreVia with 0 calorie, , by Sucrunion was awarded for the Stevia Tasteful Award 2012 - Finish Product Category with one leave
  • nIce Tea, by Biodrinks was awarded for the Stevia Tasteful Award 2012 - Finish Product Category with one leave. 
 











Posted by