From Paraguayan Roots to Floridian Farms: The Stevia Journey
The story of where Splenda stevia comes from begins not in a lab, but in the lush landscapes of South America. The Stevia rebaudiana plant, commonly known as sweetleaf or candyleaf, is native to Paraguay and Brazil, where indigenous peoples have used it to sweeten foods and beverages for over 1,500 years. The sweet compounds in the leaves, called steviol glycosides, have a unique taste profile that is hundreds of times sweeter than sugar.
While the stevia plant's origins are abroad, Splenda has established its own domestic supply chain. The company cultivates hand-selected stevia plants on its 1,465-acre Splenda Stevia Farms in Central Florida. This farm-to-table approach allows Splenda to oversee the entire process, from planting and harvesting to extracting the final sweetener. This vertically integrated system is designed to ensure a consistent, great-tasting product by managing factors like plant selection and processing techniques.
The Extraction and Purification Process
After the stevia leaves are grown and harvested at the Splenda Stevia Farms, they undergo a multi-step process to extract the sweet compounds. This procedure is akin to brewing tea and primarily uses water-based extraction. The specific steps include:
- Harvesting and Drying: The stevia leaves are picked and then carefully dried.
- Steeping: The dried leaves are steeped in fresh water to create a liquid extract.
- Filtration: The liquid is filtered to remove the solid leaf material and other impurities.
- Purification: The process is further refined to isolate and purify the specific steviol glycosides, such as Reb D, to ensure a cleaner, less bitter taste.
- Drying: The purified extract is dried into a concentrated powder or granulated form.
Why Splenda Uses Reb D Stevia Extract
The stevia plant contains several different steviol glycosides, each with a slightly different flavor profile. Many traditional stevia products primarily use Rebaudioside A (Reb A), which can sometimes be associated with a bitter aftertaste. To address this, Splenda has developed a process that isolates Rebaudioside D (Reb D), one of the sweetest extracts from the stevia leaf. This focus on Reb D helps to create the signature sweet taste of Splenda stevia without the bitterness common in some other stevia products. The extract is then blended with other plant-based ingredients like erythritol, a sugar alcohol produced through fermentation, to help it measure like sugar and ensure a balanced flavor.
Comparison: Splenda Stevia vs. Regular Stevia Blends
| Feature | Splenda Stevia (Reb D) | Common Stevia Blends (Reb A) |
|---|---|---|
| Primary Sweetener | Rebaudioside D (Reb D) | Rebaudioside A (Reb A) |
| Sourcing | Stevia plants from U.S. farms | Often sourced from international growers |
| Taste Profile | Specifically processed to minimize aftertaste | Can have a more pronounced bitter aftertaste |
| Processing | Water-based extraction and purification | Varies by manufacturer, often water or alcohol extraction |
| Additional Ingredients | Blended with erythritol for bulk and sweetness balance | May contain fillers like maltodextrin, dextrose, or erythritol |
| Key Differentiator | Focus on a specific, less-bitter glycoside (Reb D) | Often rely on the more common, and potentially more bitter, Reb A |
How Splenda Stevia Differs from Original Splenda
It is important to distinguish between Splenda stevia and the original Splenda sweetener, which is known for its yellow packets. Original Splenda contains sucralose, an artificial sweetener, and does not contain stevia. Splenda's expansion into the natural sweetener market with its stevia and monk fruit products represents a diversification of its brand, offering consumers different options for their zero-calorie sweetener needs. The branding, packaging (often green for stevia), and ingredient lists clearly differentiate these products.
Conclusion
Splenda stevia represents a modern take on a natural product with ancient roots. Its journey begins with the Stevia rebaudiana plant, but Splenda's specific sweetener comes from proprietary farms in Central Florida, where they cultivate and hand-select plants for their optimal sweetness. By focusing on the less-bitter Reb D steviol glycoside and blending it with plant-based erythritol, the company provides a zero-calorie, non-GMO sweetener that avoids the bitter aftertaste sometimes associated with other stevia products. For consumers seeking a naturally derived, zero-calorie option, understanding where Splenda stevia comes from can provide valuable insight into the product's quality and taste profile.
Visit the official Splenda website for more details on their farming and extraction processes.
