Rebiana is a high-purity natural sweetener made from an extract of stevia leaves that is 200 times sweeter than table sugar. It is made using a process similar to that used to extract other natural flavorings, such as vanilla, spearmint and cinnamon. Rebiana is used in a variety of foods and beverages and in a tabletop sweetener (brand name Truvia™).
Rebiana is the common name for rebaudioside A, a purified steviol glycoside. Rebiana and other purified steviol glycosides are safe for people of all ages, including children and women who are pregnant or lactating. Stevia and steviol glycosides have a long history of use in several countries, including Japan and Paraguay. Stevia-based sweeteners are permitted for use in many countries including Japan, Korea, Taiwan, China, Russia, Australia, Argentina, New Zealand, Colombia, Peru, Paraguay, Uruguay, Brazil and Malaysia. In Europe, stevia is permitted as a dietary supplement but not for use as a sweetener. In Canada, it is sold as a natural health product. Recent studies, including human studies on safety, metabolism and intake, have demonstrated that highly purified steviol glycosides including rebaudioside A, are safe for all populations, including children and pregnant and nursing women.
Learn more: Rebiana recommended intakes (ADI) and metabolism
Rebaudioside A Receives Regulatory Approval in France
The French government has approved the use of rebiana in food and beverages in France. (Cargill)
View PDF
FDA's Food Ingredient Approval Process (CCC)
This journal article provides an in depth review of the U.S. FDA food additive approval and GRAS processes.
Research Update (CCC)
Aspartame, Stevia Sweeteners Do Not Increase Hunger Levels or Increase Desire to Eat More Sweeteners
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Collapse All - News, Articles and Research Briefs
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Study: Aspartame, Stevia Sweeteners Do Not Increase Hunger Levels or Increase Desire to Eat More (CCC)
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Scientific Studies Establish The Safety of Rebiana, A Sweetener From the Stevia Plant (truvia.com)
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Rebaudioside A Receives Regulatory Approval in France (truvia.com)
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Cargill Receives Official Notification from FDA Supporting the Safety of Truvia™ Rebiana (truvia.com)
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What Experts Say
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FAO Fact Sheet on Steviol Glycosides
The safety of steviol glycosides have been evaluated by the Joint FAO/WHO Expert Committee on Food Additives.Hot Topic: Stevia- American Dietetic Association
Use of Nutritive and Non-nutritive Sweeteners - Position statement of The American Dietetic Association
J Am Diet Assoc. 2004;104:255-75.
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Webinars, Podcasts and Continuing Professional Education (CPE) Programs
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Stevia: A Naturally Sweet Alternative (webinar - CCC)
This webinar archive is available on the Calorie Control Council website. Dr. Claire Kruger, Dr. Mike Carakostas and Hope Warshaw, RD discuss the history of stevia, the safety assessment and how this ingredient is now being used in foods and beverages. Includes up to date and scientifically accurate information regarding stevia and in-depth information about the stevia plant, its components and the testing and science behind this new ingredient. New and emerging market areas where stevia may be used are also highlighted. Understanding Americans’ Approach to Weight Management: The Role of Low-Calorie Sweeteners (CPE Program)
In this free CPE program for registered dietitians, Dr. Adam Drewnowski, an expert in eating behavior and satiety research, and registered dietitian Robyn Flipse discuss factors that impact consumers’ food choices and eating behavior and how each relates to weight management challenges, and the role of low- and no-calorie sweeteners in weight management.Understanding and Effectively Communicating Food and Nutrition Science: Leading Consumers to Better Health (CPE Program - IFIC)
This free CPE program is available on The International Food Information Council website. Topics covered include identifying elements of nutrition research that are relevant to appropriate interpretation and components of a nutrition study that assist in determining strengths and weaknesses of the research, consumer attitudes and preferences that impact food and nutrition communications and “7 Guiding Principles” for successful communication of food and nutrition research.Helping Consumers Get the “Big Picture:” Practical Approaches to Promoting a Healthful, Balanced Eating Pattern (CPE Program - IFIC)
This free CPE program is available on The International Food Information Council website. Topics covered include identifying elements of nutrition research that are relevant to appropriate interpretation and components of a nutrition study that assist in determining strengths and weaknesses of the research, consumer attitudes and preferences that impact food and nutrition communications and “7 Guiding Principles” for successful communication of food and nutrition research.A Practical Guide to Risk Communications (CPE Program - IFIC)
This free CPE program is available on The International Food Information Council website. Topics covered include defining risk and understanding risk communication realities from the consumer’s perspective, strategies for addressing the inherent uncertainties in risk communication and how to guide consumers in making informed decisions about risk.
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Printable Downloads (brochures, educational handouts and monographs)
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Stevia Sweeteners: Another Low-Calorie Option (IFIC)
From the International Food Information Council.The Lowdown on Low-Calorie Sweeteners
A concise, referenced booklet provides the latest science-based information about low- and no-calorie sweeteners, from aspartame to the new high-purity zero calorie sweetener from the stevia leaves called rebiana. Covers acceptable daily intakes, estimates of current US consumption levels, impact on appetite and body weight and a guide to the low- and no-calorie sweeteners used in products marketed by The Coca-Cola Company in the U.S.
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Tools for Active Healthy Living (calculators and widgets)
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Calorie Needs Calculator for Adults
Calories Burned Calculator for Adults
Beverage Calorie Comparison Tool
ChooseMyPlate.gov Interactive Tools (USDA)
MyFood-a-Pedia (USDA)
Portion Distortion Interactive Quiz (NHLBI)
Food Calorie Calculator (Calorie Control Council)
Diet Assessment Calorie Calculator (Calorie Control Council)
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Related References
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Effects of stevia, aspartame, and sucrose on food intake, satiety, and postprandial glucose and insulin levels.
Anton SD, Martin CK, Han H, Coulon S, Cefalu WT, Geiselman P, Williamson DA. Appetite. 2010;55(1):37-43.Scientific Opinion on the safety of steviol glycosides for the proposed uses as a food additive.
European Food Safety Authority (EFSA), Parma, Italy. EFSA Journal. 2010;8(4):1537.Stevia (Stevia rebaudiana) a bio-sweetener: a review.
Goyal SK, Samsher, Goyal RK.Int J Food Sci Nutr. 2010 Feb;61(1):1-10.Safety evaluation of certain food additives.
Prepared by the 69th meeting of the Joint FAO/WHO Expert Committee on Food Additives. WHO Food Additives Series, 2009; 60: 183‐220.Photostability of rebaudioside A and stevioside in beverages.
Clos JF, DuBois GE, Prakash I.J Agric Food Chem. 2008 Sep 24;56(18):8507-13. Epub 2008 Aug 22.Overview: the history, technical function and safety of rebaudioside A, a naturally occurring steviol glycoside, for use in food and beverages.
Carakostas MC, Curry LL, Boileau AC, Brusick DJ.Food Chem Toxicol. 2008 Jul;46 Suppl 7:S1-S10. Epub 2008 May 16.Development of rebiana, a natural, non-caloric sweetener.
Prakash I, Dubois GE, Clos JF, Wilkens KL, Fosdick LE. Food Chem Toxicol. 2008 Jul;46 Suppl 7:S75-82. Epub 2008 May 16.FDA’S food ingredient approval process - Safety assurance based on scientific assessment (CCC)
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Related Websites (additional information)
Energy Balance 101 (Discovery Education)
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Global Stevia Institute (GSI)
The Calorie Control Council (CCC)
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Frequently Asked Questions
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What is the difference between rebiana and stevia?
The term "stevia" typically refers to a sweetener made from a crude preparation (powder or liquid) of dried stevia leaves. It may contain a mixture of many substances, only some of which are sweet. Rebiana is the common or usual name for a food-grade high-purity extract of the stevia leaf that is at least 97 percent rebaudioside-A, the best tasting sweet substance found in the stevia leaf.What does the Acceptable Daily Intake (ADI) for rebiana signify?
ADI is a measure of the amount of a substance that can be safely consumed every day over a lifetime without an appreciable health risk. ADI is expressed by body weight, usually in milligrams (of the substance) per kilogram per day. The Joint FAO/WHO Expert Committee on Food Additives (JECFA) established a permanent acceptable daily intake (ADI) for steviol glycosides, including rebiana, of approximately 12 mg per kg body weight of rebiana per day for adults and children. This means that a150-lb. person can safely consume about 30 packets of Truvia™ natural sweetener every day over the course of a lifetime or more than six 12-ounce cans of soda sweetened with rebiana every day of his or her life to exceed the ADI.Is rebiana safe for children to consume?
Yes. Based on the body of published research, panels of independent scientific experts in the U.S. and globally have concluded that rebiana is safe for people of all ages. The safety of rebiana as a general-purpose sweetener for use by everyone is supported by stevia’s long history of use around the world, more than 25 years of scientific research on steviol glycosides (the sweet-tasting substances in the stevia leaf) and the recent publication of studies from a rigorous, comprehensive scientific research program on rebiana that addressed research gaps to establish definitively the safety of rebiana for use as a sweetener in foods and beverages.Does rebiana affect blood glucose (blood sugar) and blood pressure?
No. Data from a rigorous, comprehensive scientific research program on the safety of rebiana in the United States published online in the peer-reviewed journal Food and Chemical Toxicology in May 2008 showed that rebiana has no effect on either blood sugar or blood pressure in people.What scientific evidence is required to achieve GRAS status?
To be legally added to a food or beverage in the U.S., any ingredient must have status as either an FDA-approved food additive or be GRAS, which is an abbreviation for Generally Recognized As Safe.” The quality and quantity of scientific evidence required for a substance to achieve GRAS status are the same as are necessary for it to be approved by FDA as a food additive. For an ingredient to achieve GRAS status, there must be a body of publicly available (published) scientific data that shows the substance’s safety, and there must be consensus among the community of relevant scientists as to the ingredient’s safety for its intended use. Other common GRAS ingredients, including vanilla, cinnamon, basil, sesame, poppy seeds, plant sterols and glucosamine.For more information, see http://www.truvia.com/
What do the different terms related to stevia sweeteners mean?
GRAS
GRAS determination is a judgment by qualified scientists that a substance is not harmful under conditions of its intended use based on publicly available safety data. To be legally added to foods or beverages in the United States, an ingredient must have either GRAS determination or FDA approval as a food additive. The safety standard is equally rigorous for a GRAS ingredient and a food additive. GRAS status is obtained when an ingredient or substance has been determined to be safe under the conditions of its intended use based on publicly available scientific evidence or a substantial history of consumption by a significant number of consumers prior to 1958. The safety standard is the same for a GRAS ingredient as it is for a food additive. See www.caloriecontrol.org/pdf/Rulis_08.pdf for an in depth review of the FDA food additive approval and Generally Recognized as Safe (GRAS) processes.
Stevia (Stevia rebaudiana)
Stevia is a shrub in the chrysanthemum family native to Paraguay. “Stevia” sold in stores typically refers to a crude preparation (powder or liquid) made from the leaves of the stevia plant. It may contain a mixture of many substances, only some of which are sweet.Steviol glycosides
Steviol glycosides are the sweet-tasting compounds present in stevia leaves. There are many kinds of steviol glycosides, but the two most abundant types are stevioside and rebaudioside-A.Stevioside and rebaudioside-A
Stevioside is the most abundant steviol glycoside in the stevia leaf. It has been studied extensively. Rebaudioside-A is the best-tasting steviol glycoside. It is broken down by the body into the same basic parts as stevioside. Rebaudioside-A is the main component in rebiana.Rebiana
Rebiana is a high-purity extract of rebaudioside-A, the best-tasting sweet substance (steviol glycoside) found in the leaves of the stevia plant. Rebiana, is the first natural, zero-calorie sweetener to be commercially developed for the U.S. market, and is 200 times sweeter than sugar.Truvia™
Truvia™ natural sweetener (pronounced Tru-VEE-a) is a great-tasting, natural, zero-calorie sweetener that is 200 times sweeter than sugar. It is the brand name for rebiana, a high-purity extract of the best-tasting sweet substance in the stevia leaf. Truvia™ natural sweetener is a new adivition to The Coca-Cola Company’s repertoire of sweeteners, and is part of the company’s innovation strategy to offer consumers more variety.For more information see: http://www.truvia.com/
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