For Health and Science Professsionals

Peer-reviewed, scientific studies establish the safety of rebiana

The search for a great-tasting, natural, zero-calorie sweetener has been underway for more than two decades. Cargill, in partnership with The Coca-Cola Company, has developed rebiana as a natural, zero-calorie ingredient. Unlike stevia used in dietary supplements, which typically refers to a mixture of many components from the stevia leaf, rebiana comes only from the best-tasting components of the stevia leaf and is a high-purity sweetener that is consistent in quality.

Steviol glycosides are the sweet components of the stevia leaf. There are various kinds of steviol glycosides, but the two most abundant types are stevioside and rebaudioside A. Rebiana is a 97-percent pure extract of rebaudioside A. It is the first high-purity, well-characterized form of rebaudioside A.

Before making rebiana available to consumers, Cargill commissioned a rigorous set of scientific studies that established the safety of rebiana. The rebiana safety evaluation program included metabolism and pharmacokinetic studies, general and multi-generational safety studies, intake and human studies. The results confirmed the positive findings of earlier studies and addressed unresolved questions. The results have been published in Food and Chemical Toxicology, a peer-reviewed scientific journal. A panel of independent experts reviewed a dossier or all available toxicity and safety information relevant to rebiana, and concluded that rebiana is safe.

Members of press and media, please contact Elsevier directly for a free copy  of the science publications: newsroom@elsevier.com

 For more information about the science behind rebiana, click on the following links:

• History of the Rebiana Research Program and FAQ

• Overview Table of Safety Studies and Findings

• Glossary