Stevia Rebaudiana Book NOW Foods

The largest user remains Japan which began cultivating Stevia plants in hothouses in 1954. When the Japanese government banned certain artificial sweeteners due to health concerns in the late sixties, the use of Stevia as a natural alternative increased dramatically. Stevia's usage has also increased due to the health concerns of Japanese consumers toward sucrose, related to dental caries, obesity and diabetes. By 1987, a total of 1700 metric tonnes of Stevia leaves were harvested to yield an estimated 190 tonnes of Stevioside extract. By 1988, extracts of stevia had captured 41%, by value, of the Japanese high-potency sweetener market. Most of this material was processed through eleven major stevia manufacturers who have collectively formed the Stevia Association of Japan.

Japanese food processors use Stevia in a wide variety of applications. The major usage is surprisingly with salty foods where Stevioside has been shown to suppress the pungency of sodium choride. The combination is common the the Japanese diet in such foods as pickled vegetables, dried seafoods, soy sauce and miso products. It is also used in beverages, including (until recently) the Japanese version of Diet Coke. Stevia has also been used in candies and gums, baked goods and cereals, yogurt and ice cream, ciders and teas, and toothpastes and mouthwashes. Of course, a significant portion of Japanese Stevia is consumed as a tabletop sweetener.