Novel Stevia Varieties Producing Higher Levels of Steviol Glycosides with Superior Taste Profile

Executive Summary MSU researchers have created novel Stevia varieties that produce a higher concentration of the steviol glycosides rebaudioside D and rebaudioside M than other varieties available on the market.  Rebaudioside A and stevioside are currently the most abundant and most widely used compounds in the stevia-derived sweetener market.  However, Rebaudioside D and M are desired by the stevia industry as they exhibit a superior taste profile.  Applications and Benefits of the New MSU Stevia Lines Stevia rebaudiana (Stevia) is gaining agricultural importance due to its natural production of non-caloric steviol glycosides, which can be extracted and incorporated into natural, zero-calorie sweeteners.  Of the several steviol glycosides produced by Stevia, those produced in the largest concentrations, such as rebaudioside A, are often criticized by consumers as having a bitter aftertaste.  MSU researchers have bred new Stevia lines through bi-parental controlled crosses of plants selected from an open-pollinated population of Stevia.  The resulting novel varieties exhibit a steviol glycoside profile that is highly preferable for the Stevia industry:  The MSU Stevia varieties produce higher concentrations of the better tasting rebaudiosides D and M.Some lines also have reduced rebaudioside A levels in comparison with the currently available Stevia varieties. These advantages over existing Stevia varieties currently used for industrial stevia-derived sweetener production can help to create a higher quality raw material base for the Stevia industry.  This is an important step for the industry to gain a larger market share on the non-caloric sweetener market. Data on MSU Stevia Varieties   Tech ID: TEC2015-0062, TEC2015-0063, TEC2015-0064, TEC2015-0065, TEC2015-0066, TEC2015-0067

USA