Going Stevia-Free? Meet Reb M from Rice-Sourced Ingredients
In one sentence: As labels trend stevia-free, brands are choosing precision-fermented Reb M from rice-sourced ingredients, delivering a clean, balanced sweetness curve and consistent quality.
Also known as: stevia-free Reb M; rice-sourced Reb M; precision-fermented Reb M; OnoSweet®
Key facts: stevia-free – Non-GMO Project Verified (example: OnoSweet®) – zero glycemic response – consistent lot-to-lot
Use cases: Marketers – stevia-free positioning, cleaner label messaging, claim consistency; R&D/formulators – proteins, hydration/RTDs, gummies, soft chews (balanced curve, predictable scaling)
If you want to learn more, check out the OnoSweet® product explainer, explore the precision-fermentation process (how rice-sourced ingredients become Reb M), and the Reb A vs Reb M taste comparison.
What You Need to Know
Stevia-free demand is growing. And as brands shift towards stevia-free sweetening, a few options appear, one of which is Reb M produced via precision fermentation using rice-sourced ingredients. It enables stevia-free labels while maintaining a clean, balanced sweetness curve and predictable scaling across formats, like our OnoSweet®, which is Non-GMO Project Verified and maintains zero glycemic response.
Why “stevia-free” is trending
“Stevia-free” signals a taste preference, not an anti-natural stance. Consumers love natural but dislike sharp or lingering aftertastes often associated with classic stevia systems. At the same time, brands want flexibility across formats – protein, hydration, gummies, soft chews – where stevia-type bitter notes are often amplified.
What consumers mean by stevia-free
• Clean sweetness that’s easy to enjoy
• A finish without bitterness or licorice-like aftertaste
• A label that’s simple and easy to understand
• Confidence in supply, consistency and quality
What replaces stevia? Precision-fermented Reb M from rice-sourced ingredients
Reb M is a steviol glycoside distinct from Reb A. It doesn’t have to come from stevia leaves. Precision fermentation allows non-GMO, food-grade microbes to convert rice-sourced ingredients into Reb M, while improving consistency and sensory outcomes.
Why rice-sourced ingredients matter
• Balanced sweetness curve that builds smoothly with a rounded finish
• Scales in formulation without peaking or tipping bitter
• Predictable supply, quality, and sustainability
OnoSweet® is our rice-sourced, precision-fermented Reb M. It is stevia-free, Non-GMO Project Verified, and designed for great taste at label-friendly use levels.
Is fermentation-derived Reb M “natural”?
Many major markets classify fermentation-derived ingredients as natural when produced using food-grade processes and substrates. Definitions vary by jurisdiction, please be sure to confirm with your regulatory team. For consumers: fermentation-derived Reb M is non-caloric, has zero glycemic response and delivers a clean, balanced sweetness curve.
Monk fruit vs. rice-sourced Reb M: How they differ
Monk fruit often delivers a quick sweetness pop and can fade thin. Rice-sourced Reb M builds smoothly and finishes clean and rounded; especially helpful in protein shakes, hydration drinks, gummies and soft chews where finish matters.
When to choose which
• Prefer front-of-tongue pop? Consider monk fruit (potentially blended)
• Want a balanced curve and clean finish? Choose rice-sourced Reb M
• Cost and label goals typically favor Reb M-forward systems
Applications that benefit the most using Rice-Sourced Reb M
• Protein powders – less stacking of bitter notes; smoother finish across whey- and plant-based proteins
• Hydration/acidified beverages – cleaner curve with acids; fewer metallic or thin finishes
• Gummies and soft chews – rounded sweetness; balances well with organic acids
• Functional coffee/tea and RTDs – fewer interactions that exaggerate harshness; cleaner finish
Labeling, non-GMO, and clean-label cues
Our OnoSweet® is Non-GMO Project Verified. Furthermore, our rice-sourced ingredients are non-GMO, and we use non-GMO fermentation microbes. This supports stevia-free and natural-leaning positioning without over-claiming.
R&D At-A-Glance: Using rice-sourced Reb M
• Target a clean, rounded finish – maintain body without metallic or licorice-like aftertastes
• Scales without surprises – avoids “peaks-then-plateau” curves common with some systems
• Blends remain viable – some teams blend for cost or sensory optimization, but many formulations are Reb M-forward for finish
Key takeaways
• Stevia-free is gaining popularity and traction among consumers
• Rice-sourced, precision-fermented Reb M delivers a clean, balanced sweetness curve with a clean finish
• OnoSweet® is stevia-free, Non-GMO Project Verified, has zero glycemic response, and scales cleanly across formats
FAQs
Does fermentation-derived Reb M affect glycemic response?
No. Reb M is non-caloric and has a zero glycemic response when used as directed.
Is fermentation-derived Reb M stronger than Reb A?
Perception varies by matrix and dose. Reb M is typically preferred for its balanced curve and cleaner finish.
Is OnoSweet® stevia-free?
Yes. OnoSweet® is Reb M produced via precision fermentation using rice-sourced ingredients, not stevia.
Is OnoSweet® non-GMO?
Yes. OnoSweet® is Non-GMO Project Verified.
Where can I learn how source affects taste?
See our blog post: “Not All Reb M Is Created Equal – Why Source Matters.”
How is fermentation-derived Reb M made?
See our other blog post on “Precision Fermentation for Reb M – How Rice-Sourced Ingredients Become Stevia-Free Reb M.”
Ready to formulate stevia-free?
If you want stevia-free sweetness with a clean, balanced sweetness curve that scales easily, request an OnoSweet® sample at sales@compoundsolutions.com.
