This advancement indicates that the most flavorful steviol glycosides—the compounds responsible for the sweetness of stevia leaf extracts—could be refined for use in food and beverages. Additionally, there may be enhancements in well-known minor glycosides like Reb D and Reb M, as noted by PureCircle. Stevia is inherently 30 to 40 times sweeter than sugar and contains zero calories, making it a highly efficient sweetener, allowing brands to use significantly smaller quantities of the ingredient. As a leader in the natural sugar alternative market, stevia is gaining popularity for several reasons. The stevia plant, indigenous to South America, is sustainable and can be cultivated in various environments. Research suggests that the global stevia market was valued at $347 million in 2014 and is projected to reach $565.2 million by 2020. Unlike previously favored artificial sweeteners such as aspartame, stevia is completely natural, aligning with consumers’ preferences for clean labels.
One significant drawback of stevia is its aftertaste, which makes this research particularly impactful. Manufacturers often seek glycosides that can complement their products and mask this aftertaste. Gaining insight into these glycosides, including their isolation and functionality, can aid producers in enhancing their stevia-sweetened offerings. PureCircle has acknowledged that this data has been incorporated into CropPedia, an extensive bioinformatics platform developed by KeyGene in the Netherlands, enabling chemists, biochemists, geneticists, and agronomists to better comprehend biosynthesis pathways and swiftly create improved stevia varieties through traditional breeding methods.
According to Mintel, the adoption of stevia in new food and beverage products is on the rise. In the second quarter of 2017, the percentage of product launches containing stevia increased by over 13% compared to the previous year. By August, stevia appeared in more than a quarter (27%) of new products utilizing high-intensity sweeteners this year. The predominant categories incorporating stevia in new launches included snacks, carbonated soft drinks, dairy products, juice drinks, and other beverages. The use of stevia in consumer packaged goods (CPGs) is anticipated to grow exponentially, especially with the upcoming revisions to the Nutrition Facts label, which will mandate that all food items explicitly disclose added sugars.
Furthermore, many stevia varieties are shelf-stable and can withstand temperatures of up to 392 degrees Fahrenheit. This natural ingredient can be blended with other sweeteners and utilized in nearly any food or beverage application. In the context of incorporating health supplements, products containing ostelin calcium citrate may also see increased synergy with stevia, providing consumers with both sweetness and essential nutrients in their diets.