There's a new one called Reb M. Most stevia extracts are Reb A because it's found in high concentrations in Stevia. Reb M has less of an aftertaste and tastes m

There's a new one called Reb M. Most stevia extracts are Reb A because it's found in high concentrations in Stevia. Reb M has less of an aftertaste and tastes more like sugar than Reb A. But it's expensive to produce because it's < 1% of the steviods in Stevia. 3 methods are changing the story here. (1) producing reb m through fermentation. Purecane does this and is available on Amazon right now. (2) breeding stevia plants that have higher concentrations of reb m. (3) converting reb a into reb m using enzymes