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Stevia (STEVIA REBAUDIANA) leaves have functional and sensory properties superior to those of many other high potency sweeteners. Stevia is likely to become a major source of high potency sweetener for the growing natural food market in the future. Although Stevia can be helpful to anyone, there are certain groups who are more likely to benefit from its remarkable sweetening potential. These include diabetics, those interested in decreasing caloric intake, and children.

Origin of Stevia Rebaudiana is in central Paraguay where it grows near the ponds and streams in wild conditions. Native Paraguayans have been consuming this herb in large quantities for many centuries. It was only during early fifties that Japanese stumbled upon this unique herb and took it to Japan where they have developed many varieties of this wonderful herb for large scale cultivation The leaves of this plant are 30 times sweeter than sugar , with zero calories. Where as pure extract is 300 times sweeter than sugar.

Stevia Rebaudiana is a small perennial growing up to 65-80 cm tall, with sessile, oppositely arranged leaves. Different species of Stevia contain several potential sweetening compounds, with Stevia Rebaudiana being the sweetest of all. Stevia is a semi-humid subtropical plant that can be grown easily like any other vegetable crop even in the kitchen garden. The soil should be in the pH range of 6.5- 7.5; well-drained red soil and sandy loam soil. Saline soils should be avoided to cultivate this plant.


Welcome to the 7th World Congress on Stevia - Stevia Tasteful 2015

On behalf of the Scientific Committee of World Stevia Organisation (WSO), we are pleased to inform you about the organization of the 7th World Convention on Stevia: Stevia Tasteful 2015 - Science, Formulation & Extraction: The Subtle Balance. The 7th edition will be held in Berlin, Germany, on June 11-12, 2015. 

Stevia as Preventive Factor
Stevia is currently considered as the "green gold", as natural sweetener used to reduce sugar and synthetic sweeteners as aspartame or sucralose. Moreover, Stevia as a natural and antioxidant ingredient can be used f
or theprevention of chronic diseases such as obesity, diabetes, cancer,
  and cardiovascular diseases.
Why a specific Conference dedicated to Food and Beverages Formulated with Stevia?Nowadays, consumers need a neutral taste adapted to their culture. During the fourth previous editions of Stevia World Congress held since 2010, the main question remained unanswered was "How to limit and hide the after-taste of Stevia in Food & Beverages?"
The main challenge of the 7th World Congress on Stevia and Food & Beverages formulation will to find the perfect formulation and to determinate how to reach the perfect balance. The Scientific Committee will invite academic, experts and industrials to present their latest researches, innovations and successful products formulated with Stevia.
As president of WSO, I'm still sure that Stevia will play a major role in the prevention of many chronical diseases. For the future, I'm afraid of the risk that consumers don't accept Stevia formulated products if industrials can't anticipate and find an urgent solution for Stevia Taste. We have to react quickly to insure the future of Stevia as natural sweetener.
What are the objectives of Stevia Tasteful 2015?
  • To highlight recent advances and scientific researches on Stevia and Stevia related products
  • To present the latest regulations
  • To show the latest marketing tools used to present Stevia and persuade consumers to use it
  • To discuss about the impact of formulation on Stevia taste and after-taste.
  • To present new innovations to reduce Stevia After Taste in finish products
WSO Stevia Workshop 2015: Extraction, Purification & Characterization of Stevia: All you need to know from A to Z
A workshop dedicated to extraction, purification & characterization of Stevia is organized on June 12. Among the hot topics which will be discussed:
  • Determination, Separation, Analysis, Detection and Quantification of Steviol Glycosides & further Constituents in Stevia Rebaudiana
  • Aqueous Extraction at Room Temperature of Steviosides Content in Dried Leaves of Stevia Rebaudiana B.: Comparison with Conventional Hot Infusion
  • Glycosides from Stevia Rebaudiana Leaves: A Comparison between Supercritical CO2 Extraction and Solvent Extraction
  • Conventional & Non-Conventional Methods:Ultrasounds , Microwaves, Supercritical Fluids,...
  • Innovative Method for Stevia glycosides Separation and Quantification : HP-TLC
  • Biotechnological Aspects on High Quality Stevia (Stevia rebaudiana Bertoni) Production
  • Practical Case: Recent Advances in Stevia Growing: A Turkish Practical Case
  • Fermented-derived Stevia: Reality & Practical Questions

Stevia Tasteful Awards 2015
At the end of the conference, the attendees will be invited to taste and judge some Stevia Finish Products and Stevia Extracts in order to discerned the Stevia Tasteful Awards 2015. Two categories will be awarded:
  • Stevia Tasteful Award - Finish Product Category
  • Stevia Tasteful Award - Extract Category

We look forward welcoming you in June 2015 in Berlin.
Pr Akira Hashida
Chairman of WSO
Concern over rising levels of obesity and diabetes has spurred the development of new sweeteners, and food consultancy Zenith International expects the global market for stevia-derived products to reach $825 million by 2014.

"The text will now be subject to the scrutiny of the European Parliament. At the end of the procedure, steviol glucoside could be authorized in the EU by the end of the year," the European Commission said in a statement.

The Commission proposed a cut in the maximum usage levels for steviol glycosides requested by manufacturers, after a safety evaluation found that they could exceed the "acceptable daily intake" level of 4 milligrams per kg of body weight.

Zero-calorie steviol glycosides, which are between 40 and 300 times sweeter than sucrose, are derived from the Stevia rebaudiana plant -- also known as sweetleaf or sugarleaf -- native to Central and South America.

Unlike sucrose, steviol glycosides do not induce a glycaemic response when consumed, increasing their appeal as a natural sweetener for diabetics and those on carbohydrate-controlled diets.

PepsiCo Inc uses a sweetener derived from stevia in its low-calorie Tropicana juices, while Coca-Cola Co has announced plans to sell beverages containing its own stevia-derived sweetener, called rebiana.

Agribusiness giant Cargill announced plans earlier this year to link up with Associated British Foods to launch Europe's first natural tabletop sweetener in Britain, once the EU had given the green light for products made from stevia.

Finally Stevia is approved to be used in food by FSSAI in India

India Stevia Association will like to announce and congratulate all its members and Every one concern with Stevia in India on approval marked by scientific panel for food additives at the apex Food Safety and Standards Authority considering the long awaiting applications for approval of stevia in India filed by companies like Stevia Biotech Pvt. Ltd, Coca Cola and Cargill.

FSSAI approve Stevia Biotech Pvt. Ltd, Coca Cola and Cargill application for use of stevia in soft drink concentrates, chewing gums, carbonated water and other applied products.

The FSSAI scientific panel for example has recommended up to 200 milligrams per kg of steviol equivalent, which is an active component in stevia, in carbonated water and soft drink concentrates. In chewing gums up to 3,500 milligrams per kg of steviol equivalent.

"India Stevia Associatoion" welcome the recommendation made by the Scientific Panel and is thankful for considering the facts and out comes of last Codex Meeting and world wide researches and recommendations by world known health regulatory organizations like JACFA, WHO, US FDA, European Food Safety Authority and approve stevia. 

 This will definitely prove to be boon to Indian population which is suffering from diabetes and obesity and desperately need more and more Natural Low Calorie products and live a healthier life. 

 Though certain recommendations by FSSAI's scientific panel for food additives does not explicitly state whether stevia can be used in combination.

Stevia this year has been approved by CODEX Alimentarius, an international body created by the Food and Agriculture Organization and the World Health Organization in its meeting in July, in Geneva, for usage across different product forms.

 All sincere efforts made by India Stevia Association, its members and industry at large finely get paid, very honestly considered by FSSAI and hence this outcome.

 India Stevia Association has always brought Stevia more closer to farmers, food and beverages companies, health conscious people and diabetic population by organizing its 2nd Stevia Global Summit 2011 India at Federation of Indian Chamber of Commerce and Industry in March this year in which the emphasize were given for use of stevia in food and beverages products and to bring more awareness and knowledge development.

India Stevia Association would like to thank all who attended this conference which prove to be a milestone by way of this approval which was addressed by very learned speakers

 Dr. AS BAWA, Defense Research and Development Organization, Ministry of Defense (also head of scientific panel of food additive, constituted by FSSAI),

Mr. Bala Prasad, Chief Executive Officer, National Medicinal Plants Board, Ministry of Health & Family Welfare, Government of India,

Mr. Sourabh Agarwal. CMD, Stevia Biotech Pvt. Ltd & CEO India Stevia Asso.

Dr. Prof. Dr. Jan Geuns, president of EUSTAS, and head of Laboratory of Functional Biology, Leuven University, Belgium,

Prof. Dr. S.S Agarwal Professor of Pharmacology & Principal, Delhi Institute of pharmaceutical Science and Research, "DIPSAR',

Mr. G N Quazi, from Hamdard University,

Mr. Matthew Nelson of Mintel International, USA,

Mr. Sanjay Naphade of Pepsico India Holdings,

Dr. V. Dhawan, ED The Energy and Resources Institute,

Delegates from different states of India and other delegates which come from various countries around the world and by a collective effort these results are obtained.

 Mr. Sourabh Agarwal, Chief of India Stevia Association covey his sincere thanks and gratitude to all concern and consider this development will revolutionize Indian, sweetener, food and health industry and bring tremendous opportunities for Indian farmers to cultivate more and more stevia in India.

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