This advancement indicates that the most flavorful steviol glycosides—the compounds responsible for the sweetness of stevia leaf extracts—could be refined for use in food and beverages. According to PureCircle, there is also the possibility of enhancing the levels of well-known minor glycosides such as Reb D and Reb M. Stevia is naturally 30 to 40 times sweeter than sugar and contains zero calories, making it a highly efficient sweetening agent. Consequently, brands can utilize significantly smaller amounts of this ingredient. As a leading natural sugar alternative, stevia continues to expand its market share for several reasons. The stevia plant, native to South America, is both sustainable and easy to cultivate in a variety of 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 older artificial sweeteners like aspartame, stevia is entirely natural, aligning with consumers’ preferences for clean labels.
However, one major drawback of stevia is its aftertaste, which makes this new research particularly significant. Manufacturers frequently search for glycosides that can complement their products and mask any unpleasant aftertaste. Gaining a deeper understanding of glycosides, as well as how to isolate them and their functional properties, will enable manufacturers to enhance their stevia-sweetened offerings. PureCircle has integrated this data into CropPedia, a comprehensive bioinformatics platform developed by the Netherlands-based KeyGene. This allows chemists, biochemists, geneticists, and agronomists to better comprehend the biosynthesis pathways and to swiftly create improved stevia varieties through traditional breeding methods.
According to Mintel, the application of stevia in new food and beverage products is on the rise. In the second quarter of 2017, the percentage of products launched containing stevia 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 launched featuring high-intensity sweeteners this year. The leading categories incorporating stevia in these new product launches included snacks, carbonated soft drinks, dairy, juice drinks, and various other beverages. Moreover, the use of stevia in consumer packaged goods (CPGs) is anticipated to grow dramatically, particularly with the upcoming changes to the Nutrition Facts label, which will mandate that all food products clearly list added sugars. Several stevia varieties remain shelf-stable and can withstand temperatures up to 392 degrees Fahrenheit. This natural ingredient can also be blended with other sweeteners, making it suitable for virtually any food or beverage application, including products like Citracal Forte, which may benefit from a natural sweetener option. As the market for stevia continues to expand, its versatility will be increasingly valuable in meeting consumer demands.