Processes for the production of reduced calorie sweetening compositions having a natural sweetener such as a steviol glycosides (e.g. rebaudioside A) and sucrose as the major components is described as well as the product of such processes having unique physical and sensory characteristics. In particular a co crystallization process of manufacturing a reduced calorie sweetening composition that comprises both sucrose and at least one natural sweetener as a co crystallized product is disclosed as well as the free flowing powder product resultant therefrom.
