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Coca-Cola and Cargill Inc.will soon sell rebiana (stevia) in drinks and foods

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  • Coca-Cola and Cargill Inc.will soon sell rebiana (stevia) in drinks and foods

    Coca-Cola and Cargill Inc., after years of development, with 24 patents, will soon sell rebiana (stevia) in drinks and foods: Murray 2007.05.31

    As of 11:53:00 AM EDT Thu, May 31, 2007

    The Wall Street Journal Home Page

    Coke, Cargill Aim For a Shake-Up In Sweeteners
    By Lauren Etter and Betsy McKay
    Word Count: 1,753
    Companies Featured in This Article: Coca-Cola, Johnson & Johnson, Archer-Daniels-Midland

    Coca-Cola Co. and Cargill Inc. have teamed up to market a new calorie-free natural sweetener they hope will appeal to health-conscious consumers and shake up the global sweeteners market, but they face serious regulatory and production challenges.

    The two companies' ambitious push to develop the new product, tentatively named rebiana, is the latest step in the soft-drink industry's decades-long quest for the "holy grail" of sweeteners -- one that sweetens products naturally, without adding calories, but also tastes good. Sucralose, the most recent breakthrough, was introduced in the U.S. in 2000 under the brand name Splenda.

    Today, the multibillion-dollar global ... [ Sales to launch in 6 -9 months ]

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    Times Online
    May 31, 2007
    Coke teams up with Cargill to launch new sweetener
    Giants of food and drinks aim to develop their own rival to NutraSweet and Tate & Lyle's sucralose to meet health demand
    Robert Lindsay

    Coca-Cola and food ingredient giant Cargill have teamed up to market a new calorie-free natural sweetener they hope will shake up the global market currently dominated by Tate & Lyle's sucralose and Splenda and US company NutraSweet.

    The sweetener, tentatively named rebiana, will be based on the Stevia plant native to Paraguay but increasingly used as a health food in the Far East and Hollywood, The Wall Street Journal reports today.

    Coca-Cola has filed 24 patents applications in the past week around extracting the tastiest parts of the Stevia plant and is seeking exclusive rights to develop and market rebiana for use in drinks, while Cargill, one of the world's largest agribusiness and trading companies, owned by the founding Cargill and MacMillan families, will market it for use in food such as yoghurt, cereals, ice cream and sweets.

    It has spent the past three years developing Stevia plantations in China, Paraguay and Argentina.

    However, the two companies acknowledge that they face regulatory troubles since Stevia has been banned in the US and EU after a 1985 medical study linked the plant to liver problems.

    They aim to market it first in countries where Stevia is not banned, such as Japan and South America, and Cargill seeks to help regulatory approval in the US by sponsoring more scientific studies.

    Coca-Cola has been attempting to develop its own sweetener from the Stevia plant for the past 10 years.

    The beverages giant has resisted using Tate & Lyle's sucralose sweetener in its diet fizzy drinks, it is thought because it believes it leaves an aftertaste.

    Instead it mainly used NutraSweet, made by the Chicago company of the same name.

    Tate & Lyle last week blamed a failure to penetrate the vast US carbonated diet drinks market for disappointing sales of Splenda, its artificial sweetener, which make up 20 per cent of group profits.

    Iain Ferguson, the chief executive, admitted that US sales of Splenda, had been "less than we had hoped for" during the year to March 30.

    "We have not yet cracked any of the major lines there," he said and warned that profits growth from the product would be only modest in the current year.

    Cargill is the second-largest privately held business in the United States after Koch Industries.

    In 2006, Cargill???„?s sales of $75.2 billion would have ranked it 18th on the Fortune 500 list.

    It handles a quarter of all US grain exports, ships more than 6 million tonnes of sugar a year, and is a world leader in cocoa and chocolate.

    Through Degussa, it also has leading positions in ingredients, such as salt, flour, malt, sweeteners, starches.

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    stevia to be approved and cyclamates limited by Food Standards Australia New Zealand: JMC Geuns critiques of two recent stevia studies by Nunes: Murray 2007.05.29
    more from The Independent, UK, Martin Hickman, re ASDA
    (unit of Wal-Mart Stores)
    and Marks & Spencer ban of aspartame, MSG, artificial chemical
    additives and dyes to prevent ADHD in kids: Murray 2007.05.16
    50% UK baby food is now organic -- aspartame or MSG
    with food dyes harm nerve cells, CV Howard 3 year study
    funded by Lizzy Vann, CEO, Organix Brands,
    Children's Food Advisory Service: Murray 2006.01.13

    formaldehyde as a potent unexamined cofactor in cancer research --
    sources include methanol, dark wines and liquors, aspartame, wood and
    tobacco smoke: IARC Monographs on the Evaluation of Carcinogenic Risks
    to Humans implicate formaldehyde in #88 and alcohol drinks in #96:
    some related abstracts: Murray 2007.05.15

    aspartame (methanol, formaldehyde) toxicity research summary: Rich
    Murray 2007.05.29

    One liter aspartame diet soda, about 3 12-oz cans,
    gives 61.5 mg methanol,
    so if 30% is turned into formaldehyde, the formaldehyde
    dose of 18.5 mg is 37 times the recent EPA limit of
    0.5 mg per liter daily drinking water for a 10-kg child:
    2007.01.05 [ does not discuss formaldehyde from methanol
    or aspartame ] comments

    "Of course, everyone chooses, as a natural priority,
    to actively find, quickly share, and positively act upon
    the facts about healthy and safe food, drink, and

    Rich Murray, MA Room For All
    505-501-2298 1943 Otowi Road, Santa Fe, New Mexico 87505
    group with 76 members, 1,439 posts in a public, searchable archive
    aspartame groups and books: updated research review of
    2004.07.16: Murray 2006.05.11
    Aspartame Controversy, in Wikipedia democratic
    encyclopedia, 72 references (including AspartameNM # 864
    and 1173 by Murray), brief fair summary of much more
    research: Murray 2007.01.01

    Dark wines and liquors, as well as aspartame, provide
    similar levels of methanol, above 120 mg daily, for
    long-term heavy users, 2 L daily, about 6 cans.

    Within hours, methanol is inevitably largely turned into
    formaldehyde, and thence largely into formic acid -- the
    major causes of the dreaded symptoms of "next morning"

    Fully 11% of aspartame is methanol -- 1,120 mg aspartame
    in 2 L diet soda, almost six 12-oz cans, gives 123 mg
    methanol (wood alcohol). If 30% of the methanol is turned
    into formaldehyde, the amount of formaldehyde, 37 mg,
    is 18.5 times the USA EPA limit for daily formaldehyde in
    drinking water, 2.0 mg in 2 L average daily drinking water.
    methanol products (formaldehyde and formic acid) are main
    cause of alcohol hangover symptoms [same as from similar
    amounts of methanol, the 11% part of aspartame]:
    YS Woo et al, 2005 Dec: Murray 2006.01.20
    methanol (formaldehyde, formic acid) disposition:
    Bouchard M et al, full plain text, 2001: substantial
    sources are degradation of fruit pectins, liquors,
    aspartame, smoke: Murray 2005.04.02
    Send blank post to: <br /> to join<br />free,open, list with searchable archives for toxicity issues.<br />Richard \"Rich\" T. Murray Room For All 1943 Otowi Road Santa Fe, NM 87505<br /> 505-501-2298