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.