The use of stevia is on the rise across a variety of products due to its intense sweetness and ease of sourcing. Manufacturers like Pyure and Apura Ingredients, which provide a range of sweetener options, have swiftly introduced various stevia-based products to the market as consumer preferences shift away from sugar. An increasing number of food companies are incorporating stevia as a means 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 the ingredient. Additionally, stevia is relatively easy to cultivate and can be grown in a wide range of environments. Unlike previously favored artificial sweeteners like aspartame, stevia is completely natural, aligning with consumers’ demand for clean labels.
According to Food Business News, Apura reported that several participants at this year’s Institute of Food Technologists expo showed interest in the steviol glycosides Reb D and Reb M, which are perceived to taste better than the more commonly used Reb A. There are some commercial challenges, however, due to the low concentrations of Reb D and Reb M found in the stevia leaf. “Reb D has gained considerable attention in the tabletop sector due to its less bitter sweetness profile and minimal aftertaste compared to Reb A,” stated Apura. “Reb M, often regarded as the best-tasting rebaudioside, is particularly suited for beverage applications. Future trends are likely to favor blends of rebaudiosides tailored for food or beverage uses that emphasize taste and cost efficiencies.”
Companies are actively seeking effective methods to isolate and extract the more palatable Reb D and Reb M on a commercial scale. Strategies include breeding plants with higher levels of these glycosides, developing new extraction techniques, employing genetically engineered microbes to convert sugar into glycosides, and utilizing enzymes to transfer glucose molecules from starches to the steviol glycosides derived from the leaves. PepsiCo is in the process of patenting a new enzymatic method for producing Reb M, which promises higher purity at a reduced cost. Alongside PepsiCo, an expanding list of food companies—including Coca-Cola, DanoneWave, Kraft Heinz, Nestle, and Unilever—are reformulating existing products or launching new ones featuring stevia.
In this evolving landscape, the citracal cost is becoming a significant consideration as manufacturers adjust their formulations. The efficiency of extracting Reb D and Reb M not only affects flavor profiles but also impacts overall production costs in relation to citracal cost. As companies continue to innovate and refine their processes, the relationship between taste, cost, and consumer preference will remain a focal point in the sweetener market.