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More than 1,500 years ago, the Guaraní people of Paraguay and Brazil discovered a small green leaf with remarkable sweetness. Known as ka’a he’é, or the “sweet herb,” stevia was used to sweeten teas and medicines. Today, it has become one of the world’s most trusted natural sweeteners, celebrated across cultures and continents.
More than 1,500 years ago, the Guaraní people of Paraguay and Brazil discovered a small green leaf with remarkable sweetness. Known as ka’a he’é, or the “sweet herb,” stevia was used to sweeten teas and medicines. Today, it has become one of the world’s most trusted natural sweeteners, celebrated across cultures and continents.
Stevia’s Story: Key Milestones
Stevia’s Story: Key Milestones
Ancient Times → Indigenous Guaraní people of Paraguay and Brazil use ka’a he’é (“sweet herb”) to sweeten herbal teas and for medicinal purposes.
1899 → Swiss botanist Moisés Santiago Bertoni provides the first scientific description of stevia in Paraguay.
1931 → French chemists Bridel and Lavielle isolate steviol glycosides (the sweet compounds).
1970s → Japan pioneers stevia cultivation and commercial use; becomes a leader in research and bans saccharin & cyclamate.
1995 → WHO/FAO JECFA begins formal evaluation of steviol glycosides.
2008 → U.S. FDA grants GRAS (Generally Recognized as Safe) status for Rebaudioside A (Reb-A). Approvals for Cargill (Truvia) and Merisant (PureVia).
2011 → European Union approves stevia extracts as food additives (E960). Singapore also approves steviol glycosides under local regulations.
2020 – Today → Focus on high-purity Reb-A & Reb-M cultivars, advanced extraction, and sustainable production.
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