Food & Drink International - Winter 2017, Volume 2 - 50
Wisdom Natural Brands/SweetLeaf Stevia
>> Wisdom Natural Brands' product development team works hard to create all-natural products that are appealing to consumers.
Since then, SweetLeaf has won 29
international awards for taste, innovation and sustainability including
the prestigious ChefsBest Excellence
Award. SweetLeaf Stevia Sweetener
and SweetLeaf Organic Stevia Sweetener packets have also been designated
as certified Paleo from The Paleo Foundation Inc., making it the only stevia on
the market to receive this designation.
In 2016, James and Carol May were
inducted into the Natural Products Hall
of Legends. The honor recognizes the
couple's contributions to the natural
products industry. "It's been quite a
journey for us," Carol May says.
The Science of Stevia
May credits SweetLeaf's success not
only to her family's efforts, but also to
the work of the company's employees.
"When I think about our company's
strengths, I think not only about the
quality, value, and the need in the marketplace for our products, but also
about the contributions of our quality
employees and how grateful we are for
their dedication," May says.
The company's product development
team works hard to develop all-natural
products that are appealing to consumers. "We know how to make stevia taste
good and know how to develop applications that have a positive influence
on product development, both our own
and that of others," she adds. "When
using stevia, one must take into account
how the herbal extract interacts with all
other ingredients in a product in order
to successfully develop the taste."
food & drink international * winter 2017 volume 2 * www.fooddrink-magazine.com
Wisdom Natural Brands' staff includes one of the world's foremost researchers into stevia and other natural
extracts. "We receive a lot of commendations for knowing how to make it
taste right," May says. "There are currently compounds called glycosides in
the stevia leaf. It is necessary to know
which to extract to get the final taste -
there's more than just crushing up the
leaf, there's a lot of science to it.
"You have to know what to extract,
at what percentages and in the right
context, to make stevia taste its best,"
she adds. "We feel the taste problems
that some companies have had with
stevia are artifacts of the layers of
chemicals they use in processing. We
work as hard as we can to process the
leaf in a gentle and natural way to pre-