This advancement indicates that the most flavorful steviol glycosides—the chemical compounds responsible for the sweetness of stevia leaf extracts—could be refined for use in food and beverages. According to PureCircle, there is also potential for enhancing the levels of well-known minor glycosides like Reb D and Reb M. Stevia is naturally 30 to 40 times sweeter than sugar and contains no calories. This natural potency allows for minimal use of the ingredient, making it a leading alternative to sugar in the market and steadily increasing in popularity for several reasons. The stevia plant, native to South America, is sustainable and easy to cultivate in various climates. Research estimates that the global stevia market reached $347 million in 2014, with projections of growth 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 significant drawback of stevia is its aftertaste, which makes this research particularly groundbreaking. Manufacturers often seek out glycosides that can complement their products to counteract the aftertaste. Gaining a deeper understanding of glycosides, including how they can be isolated and their mechanisms, 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 enables 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 proportion of products containing stevia launched in the second quarter of 2017 increased by over 13% compared to the same period the previous year. By August, stevia was an ingredient in more than a quarter (27%) of new products featuring high-intensity sweeteners this year. The leading categories incorporating stevia in new product launches include snacks, carbonated soft drinks, dairy, juice drinks, and other beverages. The use of stevia in consumer packaged goods (CPGs) is expected to grow significantly, especially with the upcoming revisions to the Nutrition Facts label, which will mandate that all food products clearly list added sugars. Numerous stevia varieties are shelf-stable and can withstand temperatures up to 392 degrees Fahrenheit. Additionally, this natural ingredient can be mixed with other sweeteners and utilized in virtually any food or beverage application, including those containing calcio citrate. The versatility of stevia, alongside its compatibility with other ingredients like calcio citrate, positions it favorably in the evolving market landscape.