All of the ingredients in Whole Earth are processed to assure consistency of taste, safety and stability. Depending upon the ingredient, our suppliers may use chemicals to process the ingredient, but none of these processing aids remain in the final ingredient at detectable levels. Under U.S. Food and Drug Administration regulations, these processing aids are [...]

Stevia leaf extract is more than 200 times sweeter than sugar so only a small amount is needed to add the full sweetness of a tablespoon of agave in just a 1/2 tablespoon of Agave 50.

Yes. The stevia leaf extract is comprised of rebaudiosides, which are a natural component of the stevia plant. The rebaudiosides (Reb A, Reb D, and Reb M) are non-synthetic (not produced by a chemical reaction) and nothing about them is chemically or structurally altered when extracted from the stevia plant.

Yes. Stevia leaf extracts have been studied extensively and have been found to be safe for human consumption. The raw stevia leaf has other components that do not taste like sugar and often have an aftertaste. The extraction process enables us to get our desired sweet taste profile.

The stevia leaf extract is extracted from dried and crushed stevia leaves. To extract the stevia plant’s intense natural sweetness, after the leaves have been dried and milled, they are steeped in fresh water and the resulting liquid extract is filtered, purified, and dried. It is then purified further to obtain the steviol glycosides used [...]

The leaves of the stevia plant contain unique materials known as steviol glycosides, which are part of the sweetest part of the stevia plant and more than 200 times sweeter than sugar without all the calories. The stevia leaf extracts we use contain steviol glycosides known as rebaudiosides (Reb A, Reb D, and Reb M). [...]

The stevia plant, a member of the chrysanthemum family, is native to the mountains of South America, where the Guarani people have been using its leaves to sweeten herbal teas for centuries. Today, stevia is grown in many countries outside of South America including China, India and South Korea, and is used to sweeten food [...]

Whole Earth Sweetener Agave 50 is most easily substituted for liquid sugars since it's already in liquid form and the difference in moisture will usually be negligible. Because of its lower glycemic index, Whole Earth Sweetener Agave 50 makes an excellent substitute for many natural and refined liquid sugars, including: honey, maple syrup, brown rice [...]

Whole Earth Sweetener Agave 50, which includes agave nectar and stevia extract, has a medium amber color. The lighter syrups undergo less heating and a more thorough filtration to produce a more mildly flavored product that is neutral enough to be used in many culinary applications. The darker syrups are filtered less, and the solids [...]

The core (pina) of the agave plant is harvested and sap is extracted, filtered, and heated at a low temperature, which breaks down the carbohydrates into sugars. Lighter and darker varieties of agave nectar are made from the same plants, but final color varies due to filtration and the agave's natural color.