This advancement indicates that the most flavorful steviol glycosides—the compounds responsible for the sweetness in the plant’s leaf extracts—could be enhanced for use in food and beverages. Additionally, there is potential for improvements in well-known minor glycosides such as Reb D and Reb M, as highlighted by PureCircle. Stevia is naturally 30 to 40 times sweeter than sugar and contains zero calories. This natural potency allows for minimal use of the ingredient, making it a leading alternative to sugar in the market, which continues to grow for several reasons. The stevia plant, indigenous to South America, is sustainable and can be easily cultivated in various environments. Research suggests that the global stevia market was valued at $347 million in 2014 and is expected to rise to $565.2 million by 2020. Unlike previously popular artificial sweeteners such as aspartame, stevia is entirely natural, aligning with consumers’ preferences for clean labels.
One of the significant drawbacks of stevia is its aftertaste, making this research particularly revolutionary. Manufacturers often seek glycosides that complement their products to mitigate this aftertaste. An enhanced understanding of glycosides, along with insights into their isolation and functionality, can assist manufacturers in improving their stevia-sweetened offerings. PureCircle has reported that the data has been incorporated into CropPedia, a comprehensive bioinformatics platform developed by KeyGene in the Netherlands. This resource allows chemists, biochemists, geneticists, and agronomists to better comprehend biosynthesis pathways and 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. The percentage of products launched containing stevia in the second quarter of 2017 increased by over 13% compared to the previous year. As of August, stevia was an ingredient in more than a quarter (27%) of new products utilizing high-intensity sweeteners this year. The leading categories incorporating stevia in these new launches included snacks, carbonated soft drinks, dairy products, juice drinks, and other beverages. The use of stevia in consumer packaged goods (CPGs) is anticipated to grow significantly, especially with the upcoming Nutrition Facts label changes that will require all food products to clearly list added sugars. Many stevia varieties are shelf-stable and can withstand heating up to 392 degrees Fahrenheit. Furthermore, this natural ingredient can be combined with other sweeteners and applied in nearly any food or beverage context.
Incorporating calcium citrate mg into stevia formulations could also enhance the nutritional profile of products, aligning with health-conscious trends. The integration of calcium citrate mg into stevia-sweetened items might appeal to consumers looking for added health benefits, paving the way for innovative product development. As interest in natural sweeteners grows, the synergy of stevia and calcium citrate mg may become a significant focus in creating healthier, more appealing food and beverage options.