Below is a list of all articles with the most recent ones listed first.
Date Added: Thursday 02 September, 2010
Date Added: Thursday 02 September, 2010
Date Added: Friday 27 August, 2010
Date Added: Friday 27 August, 2010
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Date Added: Thursday 01 July, 2010
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Date Added: Thursday 10 June, 2010
We had the chance to receive Yves Couant, BFM TV journalist, to make him discover Stevia. Find here the interview of June 3rd, 2010...
Date Added: Thursday 10 June, 2010
Date Added: Thursday 01 July, 2010
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Date Added: Thursday 15 April, 2010
Date Added: Thursday 15 April, 2010
Date Added: Saturday 03 April, 2010
Breizh Cola vola la vedette à Coca dans le Grand Ouest en incorporant de la Stevia dans sa recette de Cola.
Retrouvez le délicieux article de Léa Lesurf publié sur rayon-boissons.com...
Date Added: Tuesday 23 March, 2010
We had the chance to receive Elisabeth Bonnet, France 3 journalist, to make her discover Stevia. Find here the extract of the TV news of July 30th, 2008...
Date Added: Saturday 06 March, 2010
Listen to Virginie Garin report on Stevia 19 feb 2010
Date Added: Friday 19 February, 2010
Date Added: Wednesday 12 May, 2010
A customer writes on her blog her first impressions during her first uses of stevia, instructive in many respects!
By Lavande - The Cook Shop.
Date Added: Thursday 07 January, 2010
Maison du Stevia first page of Ouest France paper
Date Added: Monday 14 December, 2009
Les bénéfices des édulcorants en question
Une nouvelle molécule «sucrante» relance la polémique sur les risques de ces produits.
Sandrine Cabut - 29/10/2009
http://www.lefigaro.fr
Date Added: Friday 30 October, 2009
Corinne Hamet - http://corinnehamet.wordpress.com
One thank you to the author of this article which sum up the big stakes which turn around the stevia.
Date Added: Tuesday 27 October, 2009
Find here the paper about Stevia published by LePoint.fr ; have a good reading and thanks to Anne Jeanblanc.
Date Added: Thursday 22 October, 2009
Food manufacturers in France are hoping to be the first in Europe to use the high-intensity stevia extract Rebaudioside-A (also known as Reb A and Rebiana), before the rest of continent receives full approval, reported Food Navigator USA.
In 2000, the European Commission refused to accept stevia ...
Date Added: Saturday 17 October, 2009
Last article from "Le Monde" about Stevia
Date Added: Friday 16 October, 2009
Learn a bit more about Stevia Market in France
Date Added: Wednesday 14 October, 2009
The site ConsoGlobe published on October 10th an article concerning Stevia... Follow the guide!!
Date Added: Tuesday 13 October, 2009
Date Added: Wednesday 09 September, 2009
France - 28/08/2009 - The Express magazine is publishing a news about the will of Coke to introduce Stevia in France. An approval is waited during autumn.
Date Added: Tuesday 01 September, 2009
We had the chance to receive Reportages team, TF1 tv show, to make them discover Stevia. Find here the extract of the TV show around minut 20...
Date Added: Sunday 04 January, 2009
We had the chance to receive Anne Marie Blanchet, TF1 journalist, to make her discover Stevia. Find here the extract of the TV news of July 30th, 2008...
Date Added: Sunday 05 October, 2008
La Tribune and Le Monde published recently a new state of progress of the Stevia world breakthrough thanks to Cargill and to Coca Cola.
Date Added: Monday 14 July, 2008
We would like to thank the Jardins de Valloires who invited us on the 25th of May...
Date Added: Saturday 07 June, 2008
Date Added: Sunday 10 February, 2008
Coke and Cargill revealed recently to have led several years of studies on stevia to be able to use it in new products.
They deposited a trademark for the new sweetener that they were going to use : Rebiana.
It is a new push that is born for the food accreditation of the stevia.
Date Added: Thursday 07 June, 2007
Some customers wonder about our method of dispatch by colissimo.
How are plantations packed ?
Is there a risk that they are damaged once arrived ?
Do plantations suffer during transport ?
Here are some answers to your questions.
Date Added: Tuesday 05 June, 2007
In April, 2007, the ELLE magazine, in its Belgian version, publishes an article on stevia. The tone is resolutely pro stevia; nevertheless, the report is complete, well-documented and gives valuable information to the readers of the magazine. We selected some extracts for you...
Date Added: Monday 14 May, 2007
We would like to thank the Gravelines town who organized the Floralies du Littoral meeting which was held from april 27th to may 1st at Gravelines (59), and on top of that, all our customers and stevia fans who came to meet us.
Date Added: Tuesday 08 May, 2007
We would like to thank the ISTOM student team who organized the EDENIA 2007 meeting which was held on march 31st and april 1st at Cergy, and on top of that, all our customers and stevia fans who came to meet us.
Date Added: Tuesday 10 April, 2007
Having observed a wintry rest, we resume the expeditions of young stevia plants ; these result from our first production of the year 2007 which arrives at maturity at the moment.
Date Added: Wednesday 21 March, 2007
... and it is the European research on Stevia Rebaudiana which is put on the front of the stage.
Date Added: Friday 16 March, 2007
A quite stupid question, but that it is necessary to answer : is the word stevia male or feminine?
And indeed, a little both...
Date Added: Thursday 08 March, 2007
In Colombia, a region takes its future in hand and launches a pilot project of eradication of the production of Coca thanks to Stevia.
Date Added: Monday 05 March, 2007
La Maison du Stevia, pioneer establishment in marketing of stevia in Europe, proposes three new references for the aficionados of this underestimated plant.
Date Added: Wednesday 21 February, 2007
It begins with an S and ends with an A but has nothing to do with Stevia, it's Splenda.
This new synthetic sweetner has been launch few weeks ago in France with a lot of marketing... by the way, the public must not confuse both product.
Date Added: Thursday 01 March, 2007
From January 4th, 2007, we invite you to follow daily our new production of stevia. From the seed until the final transplantation, follow all the stages of our production to make a success of your own production of stevia at home.
Date Added: Wednesday 24 January, 2007
We are proud to announce that La Maison du Stevia delivers its products in whole Europe.
To do so, La Maison du Stevia has enriched its contents and proposes by now its website in English version and in Spanish version so that our offer is accessible to the biggest number.
Date Added: Thursday 14 December, 2006
Numerous customers ask us for what they have to do of their plantation of stevia once the winter comes ; here is our answer:
- First of all it is necessary to cut your plantation between 5 and 10cm over the ground and not leave small branches on the remaining stalk. Horror, massacre!?! In no way....
Date Added: Wednesday 22 November, 2006
On 02/28/2007, Jeannine J. (FR-32) wrote to us :
« Thanks for this express shipment !
I received the stevia plants today, in good shape. I believe it will fit here, under our climate (Hérault).
Thanks again ! »
Date Added: Wednesday 28 February, 2007
Everybody knows that the honey is the product of the nectar gathered on flowers by bees.
What we know less it is that the honey also serves for feeding bees.Tout le monde sait que le miel est le produit du nectar butiné sur les fleurs par les abeilles...
Date Added: Tuesday 21 November, 2006
November 9th and 10th of this year was held the second International Symposium of Stevia in Asunción, Paraguay.
This meeting was organized by the CAPASTE - Cámara Paraguaya de la Stevia - paraguayan body intended to promote the local production of stevia and stéviosides in the world.
Date Added: Thursday 16 November, 2006
On October 30th, 2006, we sent to different bodies of press a communiqué announcing the opening of La Maison du Stevia.
Here is the text :
Stevia : underestimated plant... miracle plant ?
Date Added: Thursday 16 November, 2006
In Europe, stevia is considered as a novel food since 1997, because not consumed in a significant way before this date; the Professor Geuns, of the university of Louvain in Belgium, European specialist in the subject, deposited to the European Commission a demand informed in November, 1997 so that s...
Date Added: Wednesday 15 November, 2006
To raise your seeds, you have to provide yourselves a vat for sowing and a rich compost. Make sure that the temperature is at least of 20°C and offer 16 hours of light to your seeds a day so as to make raise seeds.
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The climate of origin is naturally the most adapted, warm, wet and brightened up. Nevertheless, the stevia adapts itself to various types of climates because it is produced in numerous countries of the world which does not possess the climatic conditions of Paraguay.
Date Added: Wednesday 15 November, 2006
In Canada, many researches are undertaken on the way of cultivating the stevia and of developing lines of more resistant plants on the one hand, and on the other hand, on the means to develop to extract the steviosides and rebaudiosides from the leaves of stevia to make finished products.
The Can...
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The first imports of stevia in the form of dried leaves and of extract of stevia took place at the beginning of the 80s in the United States. The FDA (Food and Drug Administration) knew the existence of this plant for some years because numerous studies had been led on the subject in American labora...
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We have already evoked the introduction of stevia in Japan after the second world war in the article on the scientific studies of the XXth century.
Japan became in three decades the country the most advanced in the knowledge and the use of stevia and its by-products.
One of the very first uses...
Date Added: Wednesday 15 November, 2006
Stevia Rebaudiana Bertoni, more usuallly called stevia is a wild herb born in the borders of the subtropical forest of the northeast of Paraguay, in a latitude of 22 in 25°S, in the mountainous region of Amambay.
In this part of Paraguay, the height is situated between 500 and 1500 metres, the prec...
Date Added: Wednesday 15 November, 2006
The seed of stevia is tiny and light. For proof, the weight of 1000 seeds of Stevia Rebaudiana exceeds hardly 300 milligrams.
It possesses to the wild state a seed and small hairs which allow it to propagate with the wind. In our regions, this mode of distribution is not possible because the averag...
Date Added: Wednesday 15 November, 2006
The genre Stevia is very wide-spread in South America; we indeed count more than 220 sorts under this classification. Stevia Rebaudiana Bertoni is a particular sort of the genre Stevia. The place where we count it most (approximately 120 different sorts) is situated in the triangle formed by Peru an...
Date Added: Wednesday 15 November, 2006
The leaves of stevia contain glycosides of which sweetening power, once cleansed, is situated between 250 and 400 times their equivalent in sugar. It is demonstrated that these compounds are synthetized in chloroplastes, on the other hand, the way the synthesis intervenes is not exactly known.
Date Added: Tuesday 28 November, 2006
« When we observe this plant, nothing particular holds attention, but, when even a scrap of leaf is placed in the mouth, we are impressed by its sugar taste. A small fragment of leaf can sweeten the mouth for more than one hour. » Dr Moisés Santiago Bertoni (1857-1929)
Date Added: Wednesday 15 November, 2006
It is in Germany where the torch is taken back in 1908 by P. Rasenack who isolated for the first time the sweetening component stevioside under its crystalline shape.
The same year, another German researcher, K. Dieterich also published an article in Pharmazeutische Zentralhalle. The researches c...
Date Added: Wednesday 29 November, 2006
