Stevia: what's really behind it, and why Reb M plays a special role in drinks.

Stevia is often described as a "plant-based sweetener," and in everyday life, the primary concern is usually the desire for less sugar without sacrificing taste. However, the term is somewhat vague, as food products typically don't use the stevia leaf itself, but rather a defined, purified extract. To understand why some products have a very smooth taste while others have a noticeable aftertaste, one must examine the individual components of stevia, especially rebaudioside M, or Reb M for short.

What is stevia in food?

Stevia is the name of the plant Stevia rebaudiana . Its sweetness comes from natural components of the leaves, the so-called steviol glycosides. For use in food, these substances are extracted and purified; they then appear in the ingredient list as an additive, typically under the name steviol glycosides (E 960) .

It is important to note that "Stevia" is a collective term in common usage; technologically, it refers to a group of different steviol glycosides that can differ in taste and function.

Why steviol glycosides are so sweet

Steviol glycosides bind to sweet receptors much more strongly than table sugar. As a result, very small amounts are sufficient to produce a comparable perception of sweetness. In beverages, this has two direct effects:

1. The desired sweetness can be achieved without using sugar.

2. In practice, the contribution to calorie intake is usually very small because the dosage is small.

Safety and classification of the recording

In Europe, there is a defined acceptable daily intake (ADI) for steviol glycosides, which is based on body weight and expressed as the steviol equivalent. This value serves to define a lifelong daily intake within a range considered safe.

For consumers, this means above all that steviol glycosides are not a "new trendy ingredient", but an evaluated and regulated component, with clear requirements for purity, specification and conditions of use.

Everyday labeling: how to recognize stevia in products

Stevia is usually seen in two places in stores:

• In the list of ingredients , for example as "sweetener, steviol glycosides (E 960)".

• If a food product contains sweeteners, a corresponding note is provided in the product name ; the specific wording depends on whether sugar is also included.

This is relevant for brands because the labeling is not just "nice to have", it is part of product quality and legal compliance.

Why Stevia sometimes has an aftertaste

Many consumers associate stevia with a bitter, licorice-like, or "cooling" aftertaste. This isn't necessarily due to stevia itself, but often a matter of...

• which steviol glycoside dominates

• the dosage

• which pH value and which flavorings are present in the recipe,

• how the sweetness profile develops over time, immediate sweetness, lingering sweetness, finish.

This is exactly where Reb M gets interesting.

Stevia Reb M, what it is

Rebaudioside M (Reb M) is a single steviol glycoside. It occurs naturally in the stevia plant only in very small quantities. Therefore, Reb M is either specifically enriched from stevia extracts or made available via modern manufacturing processes, depending on the raw material strategy and specifications.

In European regulations, the steviol glycoside group is now differentiated according to manufacturing methods and specifications, for example as E 960a to E 960d, depending on the variant.

What makes Reb M special in terms of sensory analysis

Reb M is primarily used in beverages because it is typically described as more "sugar-like" than classic stevia profiles that are strongly influenced by Reb A. In practical terms, this means the following for product development:

• less bitter impression,

• less dominant aftertaste,

• A more rounded sweetness impression, especially in flavored drinks.

This is not a guarantee, every recipe is different, but it is a key reason why Reb M is considered a high-quality stevia option.

Why we use Reb M in our drink

With drinks, sensory perception often plays a crucial role in the first few seconds and the finish. Our goal is a clear, pleasant sweetness without the taste seeming "technical" or masking the aromas. Reb M is a very suitable building block for this because it carries the sweetness cleanly while simultaneously allowing more flexibility in the recipe, for example, with acidity, fruit aromas, or functional ingredients.

In short, Reb M helps us to meaningfully combine sugar reduction and drinking enjoyment.

Frequently asked questions from practice

Is all stevia the same?
No. “Stevia” is often used as a generic term, but in reality, different steviol glycosides with different properties are involved.

Why do many manufacturers combine stevia with other sweeteners or flavorings?
Because this allows for a more harmonious sweetness profile, especially if a recipe is very acidic or if you want to control the finish.

How can I identify Reb M on the label?
Often, the ingredient is still listed as "steviol glycosides (E 960)," depending on the specification and labeling practice. If a manufacturer emphasizes it, Reb M is sometimes also included in the ingredient list or in accompanying product information.

Sources

• EFSA, “Safety of steviol glycosides as a food additive,” EFSA Journal (2010). ( European Food Safety Authority )
• EFSA, “Steviol glycosides (E 960), extension of use”, EFSA Journal (2015). ( European Food Safety Authority )
• Regulation (EU) No 1169/2011, Annex III, Guidance on foods containing sweeteners. ( EUR-Lex )
• Implementing Regulation (EU) 2021/1156, Specifications for steviol glycosides (E 960), including the listing of rebaudioside M in the specification criteria. ( EUR-Lex )
• Implementing Regulation (EU) 2023/447, Updates to the classification of ‘E 960a’ to ‘E 960d’ in the Union list. ( EUR-Lex )
• Implementing Regulation (EU) 2025/652, supplement on the use of steviol glycosides from fermentation (E 960b) in the context of the steviol glycoside group. ( EUR-Lex )
• Tao et al., “Consumer-Based Sensory Characterization of Steviol Glycosides”, Foods (2020), Comparison of Reb A, Reb D, Reb M in sensory perception. ( MDPI )
• Review article on Reb M, Journal of Food Science (2024), Classification of sensory properties of rebaudioside M. ( ift.onlinelibrary.wiley.com )