A low-calorie sweetener composition, and method of manufacturing the same. The method includes providing a first sweetener having a mean particle size of between 100-350 m in diameter and coating the first sweetener with a second sweetener. The first sweetener is sucrose. The second sweetener is an enzymatically modified steviol glycoside. The sweetener composition optimally includes at least 95% table sugar and at least 1% steviol glycoside. The steviol glycoside having been modified by action of at least one enzyme, the enzyme being a fungal exoenzyme selected from the group consisting of: laccase, manganese-dependent peroxidase (MnP), lignin peroxidase (LiP), versatile peroxidase (VP), monooxygenase, and combinations thereof.

Disclosed are steviol glycosides referred to as rebaudioside V and rebaudioside W. Also disclosed are methods for producing rebaudioside M (Reb M), rebausoside G (Reb G), rebaudioside KA (Reb KA), rebaudioside V (Reb V) and rebaudioside (Reb W).

Steviol glycoside solutions, and methods of making steviol glycoside solutions, are described. The steviol glycoside solutions are clear and stable, and have clear solution stability, for extended periods of time.

A Stevia extract made from leaves of the Stevia rebaudiana plant is described. The extract has desired levels of steviol glycosides and is useful in food, beverage, and other consumable products.

A recombinant host capable of producing a steviol glycoside which overexpresses a polypeptide which mediates steviol glycoside transport and which polypeptide comprises the amino acid sequence set forth in SEQ ID NO: 29 or an amino acid sequence having at least about 50% sequence identity thereto. A recombinant host capable of producing a steviol glycoside which has been modified, preferably in its genome, to result in a deficiency in the production of a polypeptide which mediates steviol glycoside transport and which polypeptide comprises the amino acid sequence set forth in SEQ ID NO: 29 or an amino acid sequence having at least about 50% sequence identity thereto.

Flavour modifying composition comprising one or more flavour modifying compounds of Formula I, product comprising said flavour modifying composition, use of said flavour modifying composition for modifying taste perception in foodstuffs and beverages and method of improving taste perception in a foodstuff or beverage comprising adding said flavour modifying composition to said foodstuff or beverage

Disclosed are methods for producing steviol glycosides, such as rebaudioside D and rebaudioside M, using engineered yeast. The methods include growing yeast on non-fermentative carbon sources. Other methods include growing yeast on one or more polysaccharides in which saccharification and fermentation of the polysaccharides occurs simultaneously.

Sweetened compositions comprising at least one sweetener and rebaudioside X are provided herein. Rebaudioside X is present in the sweetened compositions in a concentration at or below the sweetness recognition threshold, while the at least one sweetener is present in a concentration above its sweetness recognition threshold. Rebaudioside X acts to enhance the sweetness of the sweetened compositions, e.g. beverages and concentrate compositions, thereby allowing for preparation of sweetened compositions with reduced calorie content. Methods of enhancing the sweetness of a sweetened composition with rebaudioside X are also provided herein.

The present invention relates to a natural sweetening composition comprising Luo Han Guo concentrate in an amount of 0.1 to 95% by weight and use in beverage, food, pharmaceutical, oral, dietetic, veterinary or tobacco products thereof.

Methods of preparing highly purified steviol glycosides, particularly rebaudiosides A, D and X are described. The method includes the step of contacting a steviol glycoside substrate with a biocatalyst protein enzyme comprising UDP-glucosyltransferase, wherein the target steviol glycoside is Rebaudioside X. The highly purified rebaudiosides A, D and X, are useful as non-caloric sweetener in edible and chewable compositions such as any beverages, confectioneries, bakery products, cookies, and chewing gums.