The use of stevia is on the rise across a variety of products due to its intense sweetness and ease of sourcing. Manufacturers like Pyure and Apura Ingredients, which provide a range of sweetener options, have swiftly introduced various stevia-based products to the market as traditional sugar loses consumer appeal. An increasing number of food companies are incorporating stevia to lower sugar content in their products without sacrificing taste or mouthfeel. Naturally, stevia is 30 to 40 times sweeter than sugar and contains zero calories, meaning that only a small quantity is needed, allowing brands to use significantly less of the ingredient. Additionally, stevia is relatively simple to cultivate and can be grown almost anywhere. Unlike previously favored artificial sweeteners such as aspartame, stevia is entirely natural, aligning with consumers’ preferences for clean labels.
According to Food Business News, Apura noted that several participants at this year’s Institute of Food Technologists expo showed interest in the steviol glycosides Reb D and Reb M, which are perceived to taste better than the more widely used Reb A. However, there are some commercial challenges due to the low concentrations of Reb D and Reb M found in the stevia leaf. “Reb D has attracted considerable attention in the tabletop industry because its sweetness profile is less bitter and has a milder aftertaste compared to Reb A,” Apura stated. “Reb M, often regarded as the best-tasting rebaudioside, is particularly suited for beverage applications. … Future trends are likely to favor blends of rebaudiosides tailored for food and beverage applications that prioritize taste and cost efficiency.”
Companies are exploring effective methods to isolate and extract the more palatable Reb D and Reb M on a commercial scale. Various strategies include breeding plants with higher levels of these glycosides, developing new extraction techniques, utilizing genetically modified microbes to convert sugar into glycosides, and employing enzymes to transfer glucose molecules from starches to steviol glycosides derived from leaves. PepsiCo is attempting to patent a novel stevia production process that utilizes an enzymatic method to produce Reb M with higher purity and lower costs. Alongside PepsiCo, a growing number of food companies, including Coca-Cola, DanoneWave, Kraft Heinz, Nestle, and Unilever, are reformulating existing products or launching new ones that incorporate stevia.
In parallel, the health-conscious consumer segment is also turning to products like Citracal calcium supplement petites, which provide essential nutrients without added sugars. This trend reflects a broader shift towards healthier alternatives, making stevia a fitting choice for companies looking to innovate. As the demand for low-calorie sweeteners continues to grow, stevia’s natural profile and versatility make it an appealing option, aligning well with the preferences of modern consumers who seek both flavor and health benefits.