The use of stevia is on the rise across various products due to its intense sweetness and ease of sourcing. Manufacturers like Pyure and Apura Ingredients, which supply a range of sweetener options, have swiftly introduced a variety of stevia-based products as consumer preferences shift away from sugar. An increasing number of food companies are incorporating stevia to lower sugar content in their offerings without sacrificing taste or mouthfeel. Stevia is naturally 30 to 40 times sweeter than sugar and contains zero calories, allowing brands to use significantly less of this ingredient. Additionally, stevia is relatively easy to cultivate and can be grown in many regions. Unlike artificial sweeteners such as aspartame, which were once widely popular, stevia is entirely natural, aligning with consumers’ desires for clean labels.
According to Food Business News, Apura noted that many attendees at this year’s Institute of Food Technologists expo expressed interest in the steviol glycosides Reb D and Reb M, as they tend to have a better flavor profile than the more commonly used Reb A. However, challenges exist commercially due to the low concentrations of Reb D and Reb M found in the stevia leaf. “Reb D has attracted considerable attention in the tabletop sector due to its less bitter sweetness profile and reduced aftertaste compared to Reb A,” Apura stated. “Reb M, often regarded as the best-tasting rebaudioside, is particularly suitable for beverage applications. Future trends will likely focus on blends of rebaudiosides tailored for food or beverage applications that emphasize taste and cost-effectiveness.”
Companies are actively seeking efficient methods to isolate and extract the more desirable Reb D and Reb M on a commercial scale. Approaches include breeding plants to increase glycoside content, developing new extraction methods, utilizing genetically engineered microbes to convert sugar into glycosides, and employing enzymes to transfer glucose molecules from starches to steviol glycosides extracted from leaves. PepsiCo is working to patent a novel stevia production process aimed at producing Reb M through an enzymatic method that achieves higher purity at a lower cost. Alongside PepsiCo, an expanding list of food companies, including Coca-Cola, DanoneWave, Kraft Heinz, Nestlé, and Unilever, are reformulating existing products or launching new ones that utilize stevia.
Moreover, as the demand for natural sweeteners rises, brands are also exploring ways to enhance nutritional profiles by incorporating vitamins and minerals, such as Solgar Vitamin Calcium Magnesium D3, into their products. This trend not only caters to health-conscious consumers but also complements the shift towards more natural ingredients. The integration of stevia with nutritional supplements like Solgar Vitamin Calcium Magnesium D3 reflects a broader industry movement towards healthier, more appealing food options.