What % of Truvia is Erythritol and what % is Stevia?!

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99.1% of Truvia is erythritol. It is only 9/10 of 1% Rebiana and masking agent. Rebiana is not a natural ingredient within the stevia plant, but is formed by the action of chemicals and stringent alcohols on the leaves. It does not exist in nature as claimed. Reb A, or rebaudioside A is produced by the action sunlight on the leaves, and therefore, is not the same as Rebiana as many people assume. Rebiana is simply the trade name Cargill gave their chemically derived product in 2008. Cargill reports their erythritol in Truvia is derived from corn that is 30% GMOs. Somehow Truvia found a way to market their erythritol product as stevia. I will say, however, that Truvia is much better for consumption than aspartame and probably better than sucralose.

(I am employed by Wisdom Natural Brands, the makers of SweetLeaf Sweetener)

http://www.truvia.com/healthcare/erythri…

Truvia? rebiana is a natural, zero-calorie sweetener made with the best tasting part of the stevia plant.
Truvia? natural sweetener is rebiana – the best tasting part of the stevia leaf. In the Truvia? natural sweetener tabletop product, rebiana is used in addition to erythritol and natural flavors.

Erythritol occurs naturally at low levels in grapes, melons, and pears and can be found at higher levels in fermented products like wine. Since 1990, erythritol has been made by a natural process called fermentation and can be added to foods and beverages to provide sweetness and bulk without adding calories as well as to enhance taste and mouthfeel.