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Join the race to enter the lucrative EU market

A positive safety assessment of steviol glycosides from EFSA is anticipated by the end of March 2010. Depending on how long it then takes the Commission to put together the legal text, EU approval could come in 2010 or later.  When this happens, Europe will be an open market for this much-anticipated ingredient!

Meanwhile, stevia suppliers eager to break into the potentially lucrative EU market are watching closely developments in France which took the two-year provisional approval route. In fact many food manufacturers have raced ahead with innovative products and trials, while some already turning their attention to marketing and launches. In Switzerland, Villars Maître Chocolatier, the world’s first Stevia Sweetened Dark Chocolate was launched in January 2010, and over in France, Swedish company Liv Natur is preparing to launch the first stevia derived Reb-A sweetened beverage.

Whether you are planning to introduce stevia hybrids into the market, looking for stevia extraction technologies or launching a stevia sweetened product, 2nd SteviaWorld Europe is THE EVENT to attend for clarity on top concerns and questions including:

• Has Stevia gone Mainstream? What are the trends and innovations surrounding Stevia?
• Do current stevia quality standards ensure product integrity?  
• How does stevia interact with other ingredients during stevia product formulation?
• In view of the French regulatory approval for 97% purity Reb A only, what cost-effective extraction technologies are available and which stevia hybrids have high a Reb-A component?
• What stevia cultivation methods are practiced in key supplying regions from Asia to South America? Do these methods compromise stevia quality standards?
• Tissue culture method is said to be the best method that ensures homogeneity and minimize mutation. How do you compare this method to seed germination?
• Can stevia be used in applications, like Cognitive health, Animal feed, and Anti-diabetic drugs manufacture in the near future?
• From enzymatic treatment to flavour masking which sensory optimisation technologies offer the best taste profile?

Get insights to all the above questions during our intensive one-and-a-half day conference that will look into Retail Success, Market Trends, IP Protection, Sensory Optimization Technologies, Health Benefits, Product Formulation and Regulatory Developments across the Stevia Value Chain. In addition, you  can also attend a half-day separately bookable workshop on Stevia Cultivation Aspects on Day 2 afternoon.

Sign up now and book your seats early to coincide with your trip to Europe's largest event for the nutraceutical, cosmeceutical and functional food ingredients industry, meeting in Geneva on the same days.  

You will Network with

- Stevia Growers/Producers/Refiners - F&B companies - Pharmaceutical & Neutraceutical companies - Food ingredient companies - Flavour & fragrance companies - Sugar and sweetener companies - Agriculture companies - Biotech Research Institutions - Equipment suppliers - Institutional Investors