Stevia it would seem, leaves a bitter taste in some people’s mouths. But thanks to scientists from Cornell University, this could soon be a thing of the past.
Published in the journal Food Chemistry, they explain how using a protein called BSA, they can mask the bitter component of the Stevia so that our taste sensors cannot pick it up.
So far so good. The only problem I see is that the protein in question, BSA, is derived from cow blood, and therefore not suitable for those of us that don’t eat meat or more particularly, don’t eat beef.
Perhaps they could think about a non meat derived protein for a follow up?