Abstract: Steviol glycosides compositions are prepared from Stevia rebaudiana extracts. The compositions are able to provide a superior taste profile and can be used as sweeteners, sweetness enhancers, flavors, and flavor enhancers in foods, beverages, cosmetics and pharmaceuticals.

Abstract: Methods of preparing steviol glycosides, including Rebaudioside D, Rebaudioside E, Rebaudioside M, Rebaudioside N and Rebaudioside O are provided herein. Sweetener and sweetened consumables containing Rebaudioside D, Rebaudioside E, Rebaudioside M, Rebaudioside N and Rebaudioside O are also provided herein.

Abstract: Stevia compositions are prepared from Stevia rebaudiana Bertoni extracts. The compositions are able to provide a superior taste profile and can be used as sweeteners, sweetness enhancers, flavors, flavor enhancers in foods, beverages, cosmetics and pharmaceuticals.

Abstract: A method for making a highly soluble steviol glycoside composition is described. The resulting composition readily provides aqueous solutions with at least 0.3% concentration.

Abstract: An aneuploid Stevia cultivar from colchicine-induced polyploidy, designated ‘AP-1’. The plant parts of Stevia cultivar ‘AP-1’, the plants of stevia ‘AP-1’ and methods for producing a Stevia plant produced by crossing the cultivar ‘AP-1’ with itself or another Stevia variety, including methods using colchicine treatments for producing an aneuploidy Stevia plant. The disclosure further relates to hybrid Stevia seeds and plants produced by crossing the cultivar ‘AP-1’ with another Stevia cultivar. Ten highly polymorphic SNPs and the corresponding genomic sequences used to identify ‘AP-1’.

Abstract: A stevia cultivar, designated ‘16265046’, is disclosed. The embodiments of the invention relate to the plant parts of stevia cultivar ‘16265046’, to the plants of stevia ‘16265046’ and to methods for producing a stevia plant produced by crossing the cultivar ‘16265046’ with itself or another stevia variety, including methods using marker assisted breeding. The embodiments further relate to hybrid stevia seeds and plants produced by crossing the cultivar ‘16265046’ with another stevia cultivar. Twelve highly polymorphic SNPs loci and the corresponding genomic sequences used to identify plant variety ‘16265046’-derived plant materials are also disclosed.

Abstract: Methods of preparing highly purified steviol glycosides, particularly steviolmonoside, steviolmonoside A, steviolbioside, steviolbioside A, steviolbioside B, rubusoside, stevioside, stevioside A (rebaudioside KA), stevioside B, stevioside C, rebaudioside E, rebaudioside E2, rebaudioside E3, and rebaudioside AM are described. The methods include utilizing enzyme preparations and recombinant microorganisms for converting various staring compositions to target steviol glycosides. The highly purified rebaudiosides are useful as non-caloric sweetener, flavor enhancer, sweetness enhancer, and foaming suppressor in edible and chewable compositions such as any beverages, confectioneries, bakery products, cookies, and chewing gums.

Abstract: Methods of using highly purified rebaudioside AM are described. The methods include utilizing enzyme preparations and recombinant microorganisms for converting various staring compositions to target steviol glycosides. The highly purified rebaudioside AM is useful as flavor enhancer, sweetness enhancer, and foaming suppressor in edible and chewable compositions such as any beverages, confectioneries, bakery products, cookies, and chewing gums.

Abstract: Stevia extracts with selected major steviol glycosides (Reb A, stevioside, Reb D, Reb C) and minor steviol glycosides and glycosylated diterpene derivative plant molecules, derived from Stevia rebaudiana plant are found to improve the perception of flavor and taste perception, which includes the sweet, savory and salty perception in a wide range of food and beverage applications.

Abstract: Methods of preparing highly purified steviol glycosides, particularly steviolmonoside, steviolmonoside A, steviolbioside, steviolbioside D, rubusoside, steviolbioside A, steviolbioside B, rebaudioside B, stevioside, rebaudioside G, stevioside A, stevioside B, stevioside C, rebaudioside A, rebaudioside E, rebaudioside E2, rebaudioside E4, rebaudioside E6, rebaudioside E3, rebaudioside D, rebaudioside I, rebaudioside AM, rebaudioside D7, rebaudioside M, rebaudioside M4, rebaudioside 1a, rebaudioside 1b, rebaudioside 1c, rebaudioside 1d, rebaudioside 1e, rebaudioside 1f, rebaudioside 1g, rebaudioside 1h, rebaudioside 1i, rebaudioside 1j, rebaudioside 1k, rebaudioside 1l, rebaudioside 1m, rebaudioside 1n, rebaudioside 1o, rebaudioside 1p, rebaudioside 1q, rebaudioside 1r, rebaudioside 1s, rebaudioside 1t, rebaudioside 2a, rebaudioside 2b, rebaudioside 2c, rebaudioside 2d, rebaudioside 2e, rebaudioside 2f rebaudioside 2g, rebaudioside 2h, rebaudioside 2i, rebaudioside 2j, rebaudioside 2k, rebaudioside 2l, rebaudio

Abstract: Methods of preparing steviol glycosides, including Rebaudioside D, Rebaudioside E, Rebaudioside M, Rebaudioside N and Rebaudioside O are provided herein. Sweetener and sweetened consumables containing Rebaudioside D, Rebaudioside E, Rebaudioside M, Rebaudioside N and Rebaudioside O are also provided herein.

Abstract: Stevia varieties with a high content of RebM, are disclosed Further provided are methods for producing Stevia plants having a high RebM content by negatively regulating certain genes selecting the resulting plants, and breeding with such plants to confer such desirable Reb M phenotypes to plant progeny.

Abstract: A method for making a highly soluble steviol glycoside composition is described. The resulting composition readily provides solutions with at least 0.5% concentration.

Abstract: Stevia varieties with high a content of RebD, a high content of RebM, and a high content of RebD and RebM containing various SNP markers and UGT isoforms, are disclosed. Methods of screening for the SNPs are also disclosed as well as for using the SNPs in marker assisted breeding. Further provided are methods for introgressing the disclosed SNPs associated with high RebD and high RebM into stevia plants by selecting plants comprising for one or more SNPs and breeding with such plants to confer such desirable agronomic phenotypes to plant progeny.

Abstract: A stevia cultivar, designated ‘807086’, is disclosed. The invention relates to the plant parts of stevia cultivar ‘807086’, to the plants of stevia ‘807086’ and to methods for producing a stevia plant produced by crossing the cultivar ‘807086’ with itself or another stevia variety, including methods using marker assisted breeding. The invention further relates to hybrid stevia seeds and plants produced by crossing the cultivar ‘807086’ with another stevia cultivar.

Abstract: A stevia cultivar, designated ‘814011’, is disclosed. The invention relates to the plant parts of stevia cultivar ‘814011’, to the plants of stevia ‘814011’ and to methods for producing a stevia plant produced by crossing the cultivar ‘814011’ with itself or another stevia variety, including methods using marker assisted breeding. The invention further relates to hybrid stevia seeds and plants produced by crossing the cultivar ‘814011’ with another stevia cultivar.

Abstract: A stevia cultivar, designated ‘817096’, is disclosed. The invention relates to the plant parts of stevia cultivar ‘817096’, to the plants of stevia ‘817096’ and to methods for producing a stevia plant produced by crossing the cultivar ‘817096’ with itself or another stevia variety, including methods using marker assisted breeding. The invention further relates to hybrid stevia seeds and plants produced by crossing the cultivar ‘817096’ with another stevia cultivar.

Abstract: Stevia extracts with selected major steviol glycosides (Reb A, stevioside, Reb D, Reb C) and minor steviol glycosides and glycosylated diterpene derivative plant molecules, derived from Stevia rebaudiana plant are found to improve the perception of flavor and taste perception, which includes the sweet, savory and salty perception in a wide range of food and beverage applications.