This advancement signifies that the most flavorful steviol glycosides—the compounds responsible for the sweetness in stevia leaf extracts—could be refined for use in food and beverages. PureCircle also highlights the potential for enhancements in well-known minor glycosides like Reb D and Reb M. Stevia is naturally 30 to 40 times sweeter than sugar and contains zero calories. This natural strength allows for minimal usage, enabling brands to incorporate significantly less of the ingredient. As the market leader in natural sugar alternatives, stevia continues to expand for several reasons. The stevia plant, indigenous to South America, is sustainable and can be cultivated in nearly any environment. Research indicates that the global stevia market was valued at $347 million in 2014 and is projected to rise to $565.2 million by 2020. Unlike previously favored artificial sweeteners such as aspartame, stevia is entirely natural, aligning with consumers’ preferences for clean labels.
One notable drawback of stevia is its aftertaste, making this research particularly groundbreaking. Manufacturers frequently seek glycosides that can complement their products and mask the aftertaste. Understanding more about these glycosides, including their isolation and functionality, can assist all manufacturers in enhancing their stevia-sweetened offerings. PureCircle has integrated this data into CropPedia, a robust bioinformatics platform created by the Netherlands-based KeyGene, allowing chemists, biochemists, geneticists, and agronomists to gain insights into biosynthesis pathways and rapidly develop improved stevia varieties through traditional breeding methods.
According to Mintel, the incorporation of stevia in new food and beverage products is on the rise. In the second quarter of 2017, the proportion of new products containing stevia increased by over 13% compared to the same period the previous year. By August, stevia was found in more than a quarter (27%) of new products launched that utilized high-intensity sweeteners this year. The primary categories featuring stevia in new product launches included snacks, carbonated soft drinks, dairy, juice drinks, and various other beverages. The use of stevia in consumer packaged goods (CPGs) is anticipated to grow significantly in light of the updated Nutrition Facts label, which will mandate explicit disclosure of added sugars in food products. Several stevia varieties are shelf-stable and can withstand heating up to 392 degrees Fahrenheit. This natural ingredient can also be combined with other sweeteners and applied in virtually any food or beverage context.
Furthermore, as consumers increasingly seek alternatives that meet their health needs, calcium citrate supplements chewable are gaining popularity, reflecting a broader trend towards health-conscious choices. The integration of stevia into products, along with the availability of calcium citrate supplements chewable, showcases the industry’s commitment to providing better-for-you options that cater to evolving consumer preferences. With ongoing research and innovation, the future of stevia and its applications in the food and beverage sector looks promising, especially as the demand for natural ingredients continues to rise.