What gives stevia its sweetness? Scientists uncover the genetic secret
Peer-Reviewed Publication
Updates every hour. Last Updated: 29-Oct-2026 18:16 ET (29-Oct-2026 22:16 GMT/UTC)
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.
Optical skyrmions hold promise for robust information carriers, yet existing technologies are limited to narrow-band generation. Scientists in China and Singapore invented an on-chip platform using ferroelectric spherulites. This device breaks the bandwidth limit by generating stable skyrmions across the entire visible spectrum. The technique paves the way for high-capacity optical communications and topological quantum light sources.
Dan Russell from Pennsylvania State University will present his acoustic analysis of torpedo bats as part of the 190th ASA Meeting. He used modal analysis, which involves striking the bat with a special hammer and measuring both the impact force and the resulting vibrations. By striking and measuring at various points, he can see how movement in each part of the bat affects every other part. The analysis shows that the torpedo bat shape does affect the location of the sweet spot, which likely impacts how the bat feels.