This advancement indicates that the most flavorful steviol glycosides—chemical compounds responsible for the sweetness in stevia leaf extracts—could be refined for use in food and beverages. Additionally, there is potential for enhancements in well-known minor glycosides like Reb D and Reb M, as noted by PureCircle. Stevia is naturally 30 to 40 times sweeter than sugar while containing zero calories, which means only a small amount is needed, allowing brands to reduce their ingredient usage significantly. As a natural sugar alternative, stevia leads the market and is gaining popularity for several reasons. The stevia plant, native to South America, is sustainable and can be cultivated in various environments. Research suggests that the global stevia market was valued at $347 million in 2014, with projections to reach $565.2 million by 2020. Unlike previously favored artificial sweeteners like aspartame, stevia is entirely natural, aligning with consumers’ preferences for clean labels.
One of the primary challenges with stevia is its aftertaste, making this research particularly revolutionary. Manufacturers often seek glycosides that can help mask this aftertaste in their products. A deeper understanding of glycosides, including how they can be isolated and their functions, can assist manufacturers in enhancing their stevia-sweetened offerings. PureCircle highlighted that this data has been incorporated into CropPedia, a robust bioinformatics platform created by KeyGene in the Netherlands. This tool enables chemists, biochemists, geneticists, and agronomists to gain insights into biosynthesis pathways and swiftly develop improved stevia varieties through traditional breeding methods.
According to Mintel, the adoption of stevia in new food and beverage applications is on the rise. In the second quarter of 2017, the percentage of products containing stevia increased by over 13% compared to the previous year. By August, stevia was featured in more than a quarter (27%) of new products launched that utilized high-intensity sweeteners this year. The leading categories incorporating stevia in new product launches included snacks, carbonated soft drinks, dairy, juice beverages, and other drinks.
The utilization of stevia in consumer packaged goods (CPGs) is expected to grow significantly, especially with the introduction of the revamped Nutrition Facts label, which will mandate the clear listing of added sugars in all food products. Several varieties of stevia are shelf-stable and can withstand heating up to 392 degrees Fahrenheit. This natural ingredient can also be mixed with other sweeteners, making it suitable for virtually any food or beverage application.
Furthermore, the incorporation of health supplements like calcium citrate, magnesium hydroxide, zinc sulfate, and vitamin D3 tablets into diets can enhance the overall nutritional profile of products using stevia. The growing awareness of health benefits associated with these supplements may encourage manufacturers to explore their integration with stevia, potentially leading to innovative product formulations that cater to health-conscious consumers. As the market for stevia continues to expand, the synergy between stevia and various health supplements could play a pivotal role in shaping future food and beverage offerings.