Stevia rebaudiana. Credit: public domain Stevia is a widely used sweetener, but why do some stevia varieties taste cleaner and more sugar-like than others? Recent research conducted at the University of Toyama shows that stevia's sweetness is genetically linked to variations in specific glycosyltransferase genes and their cell-specific activity in leaves. By combining genetic analysis with cell-level imaging, the team uncovered how stevia produces its high-value sweet compounds, opening the door to better-tasting natural sweeteners for foods and beverages. Details of the study are published in the journal New Phytologist . Why some stevia tastes cleaner Natural sweeteners are widely used across the world as a substitute for sugar. One of the most popularly used sweeteners is stevia, which is sourced from the leaves of Stevia rebaudiana. This plant produces steviol glycosides (natural sweet compounds) that can be up to 300 times sweeter than regular sugar.…