Stevia, a natural sweetener derived from the Stevia rebaudiana plant, has long been plagued by a bitter aftertaste that limits its appeal. However, researchers may have found a solution. A study published in the Journal of Agricultural and Food Chemistry in 2025 identified a compound called rebaudioside M (Reb M) that can mask the bitterness of stevia extracts.
Reb M, a steviol glycoside found in small quantities in the stevia plant, was shown to block the activation of bitter taste receptors on the tongue. In taste tests, participants reported significantly less bitterness when Reb M was added to stevia formulations, compared to standard stevia extracts alone.
The discovery could lead to new stevia-based sweeteners that taste more like sugar, without the lingering bitter note. This is particularly relevant as consumers seek natural, low-calorie alternatives to sugar and artificial sweeteners.
Further research is needed to scale up production of Reb M and ensure its safety and stability in various food and beverage products. The study was conducted by a team at the University of California, Davis, and funded by a grant from the National Institutes of Health.
