Safety

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 three 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% pure extract of rebaudioside A. Truvia™ rebiana is a high purity, well-characterized extract of rebaudioside A that is consistently produced to a food grade specification.

Before making rebiana available to consumers, Cargill commissioned a rigorous set of scientific studies that established the ingredient's safety for use in food and beverages. The rebiana safety evaluation program included metabolism and pharmacokinetic studies, general and multi-generational safety studies, intake and human studies. The results from this program confirmed the positive findings of earlier studies and addressed previously 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 with all available safety information relevant to rebiana, and concluded that rebiana is safe for use as a general purpose sweetener.

Learn more about the science behind rebiana:

• History of the Rebiana Research Program
• Research Program Q & A
• Overview Table of Safety Studies and Findings
• Glossary