The use of stevia is on the rise across various products due to its intense sweetness and ease of sourcing. Manufacturers like Pyure and Apura Ingredients, which supply a range of sweetener options, are rapidly introducing different stevia-based products as sugar becomes less popular among consumers. An increasing number of food companies are incorporating stevia 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. This natural potency allows brands to use significantly less of the ingredient. Additionally, stevia is relatively easy to cultivate and can be grown in nearly any environment. Unlike previously favored artificial sweeteners such as aspartame, stevia is 100% natural, aligning perfectly with consumers’ clean label preferences.
According to Food Business News, Apura noted that several participants at this year’s Institute of Food Technologists expo showed interest in steviol glycosides Reb D and Reb M, which are perceived to taste better than the more common Reb A. However, challenges exist in commercializing these glycosides due to their low concentrations in the stevia leaf. “Reb D has attracted considerable interest in the tabletop industry because it offers a sweetness profile that is less bitter and has a milder aftertaste compared to Reb A,” Apura stated. “Reb M, often regarded as the best-tasting rebaudioside, is particularly suitable for beverage applications. Future trends will likely focus on a blend of rebaudiosides tailored for food or beverage uses that prioritize both taste and cost efficiency.”
Companies are actively seeking efficient methods to isolate and extract the more palatable Reb D and Reb M at a commercial scale. Various strategies include breeding plants to produce higher levels of these glycosides, employing new extraction techniques, utilizing genetically engineered microbes to convert sugar into glycosides, and using enzymes to transfer glucose molecules from starches to steviol glycosides derived from leaves. PepsiCo is pursuing a patent for a novel stevia production process aimed at producing Reb M through an enzymatic method that ensures higher purity at a reduced cost. Alongside PepsiCo, an expanding list of food companies, including Coca-Cola, DanoneWave, Kraft Heinz, Nestlé, and Unilever, are reformulating existing products or launching new ones featuring stevia.
Incorporating nutrients such as calcium citrate malate, vitamin D3, and folic acid into these reformulated products could further enhance their health benefits, appealing to consumers who are increasingly conscious of nutritional value. As stevia continues to gain traction, the integration of these beneficial ingredients may become a common trend in the food industry, promoting a healthier lifestyle while maintaining great taste.