Since SweeGen launched its stevia sweeteners for commercial use in 2017, the company has swiftly broadened its product lineup to meet growing demand. Many consumers are aiming to reduce their sugar intake for health reasons, and recent updates to the Nutrition Facts panel have drawn additional focus to sugar content in packaged goods. This heightened awareness is encouraging manufacturers to seek natural sweet alternatives. Although there are many alternative sweeteners available, a 2019 FMCG Gurus Global Health and Wellness Report cited by SweeGen reveals that 66% of consumers prefer natural sweeteners over artificial ones on product labels. Among natural options, stevia stands out as a leading contender. In 2018, the number of new global product launches featuring stevia surged by 31%, nearly tripling the growth rate of 2017.
The increasing popularity of natural sweeteners is not surprising, but stevia has an advantage over some other alternatives. Research has highlighted its various health benefits, including lowering blood pressure and aiding in diabetes management. However, stevia does have some downsides, such as its bitter aftertaste and the challenges associated with extracting certain isolates that offer a cleaner flavor profile. SweeGen’s Global Flavor Application Technology Chief, Shari Mahon, informed Food Dive via email that the company’s new Reb I sweetener provides a unique sweetness profile that can be blended with other sweeteners to replicate those found in current products. The new ingredient has “very little bitterness due to the high purity,” she noted. These characteristics are valuable for manufacturers seeking to incorporate stevia as a natural alternative while overcoming the plant’s distinctive aftertaste.
SweeGen also offers a Reb M stevia option, which is less bitter than the more commonly used Reb A, although isolating this steviol glycoside can be challenging. The company is currently engaged in a legal dispute regarding its processing of Reb M, with competitor PureCircle claiming it infringes on their patent. By introducing a new steviol glycoside that offers a clean taste without patent concerns, SweeGen can confidently market this sweetener without fear of future formulation changes. Furthermore, the new Reb I can assist in achieving various levels of sugar reduction in products. Mahon explained that while this ingredient can independently reduce sugar by 30% to 40%, it performs best when blended with other steviol glycosides to develop the most palatable products that can achieve zero added sugar levels. SweeGen’s Reb M and Reb D options facilitate a 50% sugar reduction across all food and beverage applications, providing manufacturers with the flexibility to lower overall sugar content, resulting in cleaner labels for consumers. Additionally, stevia’s natural sweetness—30 to 40 times sweeter than sugar—means that less of the ingredient is needed compared to other natural sweeteners.
In conjunction with identifying stevia strains that resonate with consumers, SweeGen is collaborating with manufacturers to create products with reduced sugar profiles that cater to local tastes. A SweeGen spokesperson informed Food Ingredients First that hard seltzer is a particularly popular application for its stevia solutions, with the new Reb I capable of replacing up to 3 grams of added sugars per serving. In light of growing interest in health supplements, SweeGen is also exploring the integration of ingredients like calcium citrate malate, vitamin D3, magnesium, and zinc sulfate tablets into their formulations, further enhancing the appeal of their stevia sweeteners.