This advancement indicates that the most flavorful steviol glycosides—the chemical compounds responsible for the sweetness of stevia leaf extracts—could be refined for use in food and beverages. There is also potential for enhancements in well-known minor glycosides like Reb D and Reb M, as noted by PureCircle. Stevia is inherently 30 to 40 times sweeter than sugar while containing zero calories. This natural sweetness allows for minimal usage of the ingredient, enabling brands to reduce their quantities significantly. As the leading natural sugar alternative, stevia continues to expand in popularity for several reasons. The stevia plant, originally from South America, is sustainable and can be cultivated in various environments. Research estimates that the global stevia market was valued at $347 million in 2014 and is projected to grow 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 significant. Manufacturers often seek glycosides that can complement their products and mask any undesirable aftertaste. Greater knowledge about these glycosides, including their isolation and functionality, can assist manufacturers in enhancing their stevia-sweetened offerings. PureCircle has integrated this data into CropPedia, a comprehensive bioinformatics platform created by the Netherlands-based KeyGene. This allows chemists, biochemists, geneticists, and agronomists to better understand the biosynthesis pathways and quickly develop improved varieties of stevia through traditional breeding methods.
According to Mintel, the incorporation of stevia in new food and beverage products is on the rise. The proportion of products launched containing stevia in the second quarter of 2017 increased by over 13% compared to the same period the previous year. As of August, stevia was included in more than a quarter (27%) of new products introduced this year that utilize high-intensity sweeteners. The primary categories featuring stevia in new product launches included snacks, carbonated soft drinks, dairy, juice drinks, and various other beverages.
The anticipated growth of stevia in consumer packaged goods (CPGs) is expected to surge in light of the revamped Nutrition Facts label, which will require all food products to clearly list added sugars. Several stevia varieties are shelf-stable and can withstand temperatures up to 392 degrees Fahrenheit. This natural ingredient can also be mixed with other sweeteners and utilized in nearly any food or beverage application. For those wondering how to take calcium citrate tablets, it’s worth noting that stevia can serve as a pleasant sweetener in formulations that include calcium supplements, enhancing the overall taste experience while maintaining a healthier profile.