This advancement indicates that the most flavorful steviol glycosides, the chemical compounds responsible for the sweetness of the plant’s leaf extracts, can be optimized for applications in food and beverages. Additionally, there is potential for enhancements in the levels of well-known minor glycosides, such as Reb D and Reb M, as noted by PureCircle. Stevia is naturally 30 to 40 times sweeter than sugar and contains zero calories. This inherent sweetness means that only a small amount is needed, allowing brands to use significantly less of the ingredient. As a leader in the natural sugar alternative market, stevia continues to gain popularity for several reasons. The stevia plant, which originates from South America, is sustainable and can be cultivated almost anywhere. Research suggests that the global stevia market was valued at $347 million in 2014 and is projected to grow to $565.2 million by 2020. Unlike previously favored artificial sweeteners like aspartame, stevia is entirely natural, aligning with consumers’ desires for clean label ingredients.
One of the major drawbacks of stevia is its aftertaste, making this research particularly significant. Manufacturers often seek glycosides that can complement their products to mask this aftertaste. Gaining further insights into the 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, enabling chemists, biochemists, geneticists, and agronomists to better understand the biosynthesis pathways and to swiftly develop improved stevia varieties through traditional breeding methods.
According to Mintel, the application of stevia in new food and beverage products is increasing. The percentage of newly launched products containing stevia rose by over 13% in the second quarter of 2017 compared to the previous year. By August, stevia was an ingredient in more than a quarter (27%) of new products introduced this year that utilized high-intensity sweeteners. The leading categories incorporating stevia among these new launches included snacks, carbonated soft drinks, dairy products, juice drinks, and other beverages. The use of stevia in consumer packaged goods (CPGs) is anticipated to grow significantly in light of the updated Nutrition Facts label, which will mandate that all food products clearly list added sugars. Several stevia varieties are shelf-stable and can withstand temperatures up to 392 degrees Fahrenheit. This natural ingredient can also be combined with other sweeteners and utilized in nearly any food or beverage context, including formulations that feature natural calcium citrate, further enhancing their nutritional profile. As stevia continues to evolve, its integration with natural calcium citrate could offer additional health benefits, making it an even more attractive choice for manufacturers and consumers alike.