The use of stevia is on the rise across a variety of products due to its intense sweetness and ease of sourcing. Companies like Pyure and Apura Ingredients, which offer multiple sweetener options, have swiftly introduced various stevia-based products in response to declining consumer interest in sugar. An increasing number of food manufacturers are incorporating stevia to lower sugar levels in their offerings without sacrificing flavor or mouthfeel. Stevia is naturally 30 to 40 times sweeter than sugar and contains zero calories, allowing brands to use much smaller quantities of this ingredient. Additionally, stevia is relatively easy to cultivate and can thrive in diverse environments. Unlike previously popular artificial sweeteners such as aspartame, stevia is entirely natural, aligning with consumers’ preferences for clean labels.
According to Food Business News, Apura reported that several attendees at this year’s Institute of Food Technologists expo showed interest in the steviol glycosides Reb D and Reb M, which are known for their superior taste compared to the more commonly used Reb A. However, there are commercial challenges due to the low concentrations of Reb D and Reb M in the stevia leaf. “Reb D has attracted considerable attention in the tabletop industry because of its less bitter sweetness profile and reduced aftertaste compared to Reb A,” stated Apura. “Reb M, often regarded as the best-tasting rebaudioside, is particularly suitable for beverage applications. Future trends are likely to lean toward 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. Various strategies include breeding plants with higher concentrations of these glycosides, developing new extraction methods, utilizing genetically modified microbes to convert sugars into glycosides, and employing enzymes to transfer glucose molecules from starches to the steviol glycosides derived from leaves. PepsiCo is working on a new stevia production process intended to produce Reb M through an enzymatic method that promises higher purity at a reduced cost. In addition to PepsiCo, a growing number of food companies, including Coca-Cola, DanoneWave, Kraft Heinz, Nestle, and Unilever, are reformulating existing products or launching new ones that incorporate stevia.
Moreover, the incorporation of calcium citrate malate and vitamin D3 during pregnancy is gaining attention, as these ingredients are crucial for maternal and fetal health. Food companies may consider integrating these nutrients into their stevia-sweetened products, further appealing to health-conscious consumers. The synergy of stevia with calcium citrate malate and vitamin D3 during pregnancy could enhance the marketability of these products, catering to the needs of expectant mothers looking for healthier alternatives.