3rd World Conference on Stevia 2011

The World Stevia Organisation (WSO) is pleased to inform you about the 3^rd World Conference on Stevia 2011: The Challenge of Taste, which will be held in Paris in May 25, 2011.

We attract your attention that you still have few to benefit of early bird registration fees.

Please click here to access to the PDF programme and registration form.

Why a specific conference about Taste and After-Taste of Stevia?

During the 1^st Conference on Stevia held in Paris in May 2010, and the Second World congress on Stevia and Stevia Growing held in Malta last October, all industrials seemed interested to use Stevia as a new natural sweetner. However, one big “problem” was detected by consumers: the taste and after-taste.

The main question remained unanswered was “How to limit and hide the after-taste of Stevia in Beverages and Products?”. The consumers need a neutral taste adapted to his culture.

For the 3^rd Edition of Stevia Conference, the Scientific Committee decided to organize this specific conference which will highlight the challenge of Stevia Taste. We will invite experts academic and industrials to present their innovations and products which can avoid the after-taste of Stevia.

The objectives of Stevia Tasteless & Flavours 2011 are:

Ø To highlight recent advances and scientific researches on Stevia and Stevia related products

Ø To present the last regulation in Europe

Ø To show last trends on Marketing

Ø To discuss the opportunities to use Stevia Tasteless as sweetner and in food formulation

Ø To give the opportunity to industrials to present their recent innovations, ingredients and products to improve the taste of Stevia

Ø To present the “Salt case” as an opportunity of inspiration for Stevia Industry

Ø To discuss about the French case as the first experiment of Stevia launching in Europe

Ø To highlight the lessons from the French Experience of Stevia

Stevia Tasteless Innovations

Short Oral Presentations by invited Speakers after abstract and Project Submission

The Scientific Committee invites all specialists involved in Research and Development, extraction, purification, formulation of Stevia Products to present their innovative formulations, ingredients or products to hide or to avoid the after-taste of Stevia on food and beverages.

Please click here to access to the PDF programme and Registration Form.

Looking forward to meeting you in Paris on May.

WSO Team

www.stevia-site.com