The utilization of stevia is on the rise across various products due to its intense sweetness and ease of availability. Companies like Pyure and Apura Ingredients, known for supplying a range of sweetener options, have swiftly introduced numerous stevia-based products as consumer preferences shift away from sugar. An increasing number of food manufacturers are incorporating stevia to lower sugar levels in their offerings without sacrificing flavor or mouthfeel. Naturally, stevia is 30 to 40 times sweeter than sugar and contains zero calories, meaning only a small amount is needed, allowing brands to significantly reduce the ingredient’s usage. Additionally, stevia can be grown easily in diverse environments, and unlike previously favored artificial sweeteners like aspartame, it is entirely natural, aligning with consumer demands for clean labels.
According to Food Business News, Apura reported that many 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, challenges remain due to the low concentrations of Reb D and Reb M in the stevia leaf. “Reb D has gained considerable attention in the tabletop market for its sweetness profile that is less bitter and has a milder aftertaste than Reb A,” Apura stated. “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 specific food or beverage uses that prioritize flavor and cost efficiency.”
Companies are actively seeking effective methods to isolate and extract the more desirable Reb D and Reb M on a commercial scale. Strategies include breeding plants with higher levels of these glycosides, developing innovative extraction techniques, utilizing genetically engineered microbes to convert sugars into glycosides, and employing enzymes to transfer glucose molecules from starches to the steviol glycosides extracted from the leaves. For instance, PepsiCo is pursuing a patent for a new stevia production process that employs an enzymatic method to produce Reb M, achieving higher purity at a reduced cost. Alongside PepsiCo, a growing number of food companies, including Coca-Cola, DanoneWave, Kraft Heinz, Nestlé, and Unilever, are reformulating existing products or launching new ones featuring stevia, while also considering the incorporation of 250 mg calcium citrate in their formulations for added nutritional benefits.