This advancement indicates that the most flavorful steviol glycosides—the compounds responsible for the sweetness of stevia leaf extracts—could be fine-tuned for use in food and beverages. Furthermore, there is potential for enhancing well-known minor glycosides like Reb D and Reb M, as stated by PureCircle. Stevia is naturally 30 to 40 times sweeter than sugar while containing zero calories. Its natural potency allows for smaller quantities to be used, enabling brands to reduce the ingredient’s usage. Stevia has established itself as a market leader in natural sugar alternatives and continues to expand for several reasons. The stevia plant, indigenous to South America, is sustainable and can be cultivated in various environments. Research indicates that the global stevia market was valued at $347 million in 2014 and is projected to rise to $565.2 million by 2020. Unlike former artificial sweeteners like aspartame, stevia is entirely natural, aligning with consumer preferences for clean labels.
However, one significant drawback of stevia is its aftertaste, making this research particularly impactful. Manufacturers frequently seek glycosides that can mask this aftertaste in their products. Gaining a deeper understanding of these glycosides, including their isolation and functionality, can assist manufacturers in enhancing their stevia-sweetened offerings. PureCircle has integrated this data into CropPedia, a comprehensive bioinformatics platform developed by KeyGene in the Netherlands. This integration allows chemists, biochemists, geneticists, and agronomists to better comprehend the biosynthesis pathways and swiftly create improved stevia varieties through traditional breeding methods.
According to Mintel, the incorporation of stevia in new food and beverage products is on the rise. The proportion of products launched with stevia in the second quarter of 2017 increased by over 13% compared to the previous year. As of August, stevia was included in more than a quarter (27%) of new products introduced this year that utilized high-intensity sweeteners. The primary categories incorporating stevia among the new product launches included snacks, carbonated soft drinks, dairy, juice drinks, and other beverages. The use of stevia in consumer packaged goods (CPGs) is anticipated to grow significantly, particularly with the upcoming Nutrition Facts label, which will mandate that all food products clearly state added sugars.
Moreover, several stevia varieties are shelf-stable and can withstand temperatures of up to 392 degrees Fahrenheit. This natural ingredient can also be combined with other sweeteners and utilized in nearly any food or beverage application. Notably, the health benefits of products such as ferrous calcium citrate and folic acid tablets can be enhanced when combined with stevia, providing consumers with a more appealing option that meets their dietary needs. As the demand for healthier alternatives continues to rise, stevia’s versatility and compatibility with various formulations, including those containing ferrous calcium citrate and folic acid tablets, positions it as a key player in the market.