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INGVIA® M 99 Food and beverage enterprises are currently faced with the task of diminishing the sugar levels in their merchandise, all the while upholding the preferred taste and ingredient composition desired by consumers.

INGVIA® D 95 INGVIA® D95 Natural Stevia, which tastes more sugar-like compared to the more common steviol glycoside rebaudioside A, is getting more and more attention from the food and beverage industry. INGVIA® D95 Natural Stevia D has one of the best sweetness profiles of all steviol glycosides: lower bitterness and clean taste, which makes it easier to use.

INGVIA® M 95 Food and beverage enterprises are currently faced with the task of diminishing the sugar levels in their merchandise, all the while upholding the preferred taste and ingredient composition desired by consumers.

INGVIA® Stevia Blends Aiming at the bitter and astringent taste of traditional steviol glycosides, it is difficult to meet the ideal requirements in taste, which reduces the difficulty of flavour modulation in the field of natural sweeteners. INGIA Stevia Blend, mixes Reb A, Reb D, and Reb M in a certain proportion to achieve the best taste while reducing dosage and use cost, and the Stevia Blend supports more applications.

INGVIA® A98/80/60 Rebaudioside A or Reb A is the most used sugar substitute in food and beverage due to its high content in stevia leaves. Ingvia Reb A imparts good sweetness impact with little bitter linger.