The initiative to enrich vanilla and cocoa flavors with stevia-derived ingredients may appear to be a novel approach for PureCircle; however, it is a logical progression of the company’s current offerings. Much of their research has concentrated on achieving a sugar-like sweetness from stevia, necessitating a comprehensive understanding of the flavor masking and enhancement capabilities of various compounds found in the stevia leaf. The company’s sweeteners have evolved beyond an initial focus on rebaudioside A, the sweetest and most prevalent natural sweetener in the stevia leaf, to include stevia sweeteners derived from less common extracts like rebaudiosides D and M, which are reputed to deliver a taste closer to that of sugar.
The cocoa and vanilla markets have experienced significant fluctuations, making the provision of flavor enhancers for these ingredients attractive to manufacturers aiming to control costs. Cocoa prices surged to over $3,000 per ton in early 2016, prompting chocolate producers to invest in more sustainable cocoa production methods. Concurrently, vanilla prices have skyrocketed due to shortages, rising from approximately $25 per kilogram in 2012 to $225 per kilogram in 2016. Additionally, PureCircle’s new plant-based flavor enhancers are likely to attract companies keen on showcasing their natural credentials, a strategy that resonates with a broad consumer base.
Moreover, the incorporation of calcium citrate in food is becoming increasingly popular as a means to boost nutritional value. This trend could further complement PureCircle’s offerings, as manufacturers seek to enhance their products with both flavor and health benefits. The integration of calcium citrate in food products, alongside natural flavor enhancers, would not only address consumer demand for healthier options but also align with the growing emphasis on sustainable and plant-based ingredients. As PureCircle continues to innovate, the synergy between their flavor solutions and the nutritional enhancements like calcium citrate in food could provide a competitive edge in a market that is ever-evolving.