Stevia Tasteful 2014

Science, Formulation & Extraction
Food & Beverages Formulation: The Subtle Balance


June 19-20, 2014 - Berlin, Germany


 Day 1 - June 19, 2014


Session 1: Recent Advances on Stevia Sciences

Stevia and its impact on health - Food or Medicine?

Per Bendix Jeppesen, Aarhus University, Denmark


The Antioxidants Activity of Stevia: The Force of Prevention of Metabolic Syndrome

Renald Walter, International Society of Antioxidants, Malta

Stevia Rebaudiana Improves the Antioxidant Activity and Palatability of Green Coffee Extracts
Yaroslav Shevchenko, Technische Universität Berlin, Germany

An Efficient in Vitro Regeneration System and Synthetic Seed Production in Stevia
Buhara Yücesan,
Abant Izzet Baysal University, Bolu, Turkey


 Effects of Stevia Extracts on Oral Biofilms
Matthias Frentzen, School of Dentistry, Unviersity of Bonn, Germany

Effects of Rebaudioside A on Adipocyte Function
Dominik Kraus, School of Dentistry, Unviersity of Bonn, Germany


Session 2: Food & Beverages Formulation – The Subtle Balance 

Molecular Determinants of the Sweet-Bitter Janus Head of Steviol Glycosides and Development of Novel Quantitation Tools

Thomas Hofmann, Center of Life and Food Sciences Weihenstephan, Technische Universität München, Germany


Stevia as an Innovation in the Food and Beverage Sector
Nikolai Reynolds,
Head of Ipsos InnoQuest, Bonn, Germany

Reduction of Bitter Aftertaste in Stevia Extracts via Specific Enzymatic Conversion
Sebastian C. Spohner, University of Applied Sciences Mittelhessen, Giessen, Germany


 Session 3: Stevia in Practice - Innovations & Technologies

The Scientific Committee invites academics and industrials to present their innovations in term of Stevia Finish Products Formulation 

Insight in trade-offs with the Sensus Sweetness Tool
Matthew de Roode,
Sensus, Roosendaal, The Netherlands

Green Sugar® – A Heathy Sugar, Natural Non Caloric Sweetener used in the Human Nutrition
Romulus Scorei,
University of Craiova, Romania

Among Practical Cases:

Stevia After-Taste Reduction Strategies

Stevia Formulation in Beverages & Drinks


Day 2 - June 20, 2014


Session 4: Extraction, Purification & Characterisation of Stevia: All you know to know from A to Z

Determination, Separation, Analysis, Detection and Quantification of steviol glycosides and further constituents in Stevia rebaudiana

Ursula Wölwer-Rieck, University of Bonn, Germany

All you need to know about Stevia Glycosides Extraction & Separation

Aqueous Extraction at Room Temperature of Steviosides Content in Dried Leaves of Stevia Rebaudiana B. using the Extractor Naviglio. Comparison with Conventional Hot Infusion
Daniele Naviglio,
University of Naples Federico II, Napoli, Italy

Glycosides from Stevia Rebaudiana Leaves: A Comparison Between Supercritical CO2 Extraction and Solvent Extraction
Deborha Decorti, University of Udine, Udine, Italy


Short Oral Presentations upon Abstracts Submission
The Scientific Committee invites academics and industrials to present their innovative researches about Stevia

Discussion - Questions/Answers with Attendees and Speakers

End of Stevia Convention 2014



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