The use of stevia is on the rise across various products due to its intense sweetness and ease of sourcing. Manufacturers, including Pyure and Apura Ingredients, a supplier of diverse sweetener options, are quickly introducing 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 boasts a natural sweetness that is 30 to 40 times greater than that of sugar, all while being calorie-free. This inherent potency allows brands to use significantly less of the ingredient. Additionally, stevia is straightforward to cultivate and can be grown in nearly any environment. Unlike formerly popular artificial sweeteners such as aspartame, stevia is 100% 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 showed interest in steviol glycosides Reb D and Reb M, as they tend to provide a more enjoyable taste compared to the more commonly used Reb A. However, challenges remain 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 industry due to its less bitter sweetness profile and reduced aftertaste compared to Reb A,” stated Apura. “Reb M, which some consider the best-tasting rebaudioside, is particularly suitable for beverage applications. Future trends will likely favor a blend of rebaudiosides tailored for food or beverage applications that emphasize taste and cost efficiency.”
Companies are exploring efficient methods to isolate and extract the more appealing Reb D and Reb M on a commercial scale. Approaches include breeding plants to increase glycoside content, developing new extraction techniques, utilizing genetically engineered microbes to convert sugar into glycosides, and employing enzymes to transfer glucose molecules from starches to steviol glycosides derived from leaves. PepsiCo is working on patenting a new enzymatic method for producing Reb M, which promises higher purity at a lower cost. In addition to PepsiCo, a growing number of food companies, including Coca-Cola, DanoneWave, Kraft Heinz, Nestlé, and Unilever, are reformulating existing products or launching new ones that incorporate stevia.
Incorporating nature-made calcium citrate 600 mg into their products is also gaining traction as brands aim to enhance nutritional profiles while maintaining great taste. This trend emphasizes the importance of combining natural sweetness with health benefits, making stevia a favorable choice for companies looking to appeal to health-conscious consumers. As the market evolves, the integration of stevia and other natural ingredients like nature-made calcium citrate 600 mg will likely continue to grow, highlighting the industry’s commitment to healthier options.