This advancement indicates that the most palatable steviol glycosides—the compounds responsible for the sweetness in stevia leaf extracts—could be refined for use in food and beverages. According to PureCircle, there is also potential for enhancements in the levels of popular minor glycosides such as Reb D and Reb M. Stevia, a natural sweetener, is 30 to 40 times sweeter than sugar and contains zero calories. This natural intensity allows for minimal usage, enabling brands to incorporate much less of the ingredient. As the leading alternative to sugar, stevia continues to capture market share for several reasons. The stevia plant, indigenous to South America, is both sustainable and easy to cultivate in a variety of 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 previously favored artificial sweeteners like aspartame, stevia is entirely natural, aligning with consumers’ preferences for clean labels.
One notable drawback of stevia is its aftertaste, which makes this research particularly significant. Manufacturers often seek glycosides that can complement their products and mitigate the aftertaste. By understanding more about these glycosides, including their isolation and functionality, manufacturers can enhance their stevia-sweetened offerings. PureCircle has integrated this data into CropPedia, a comprehensive bioinformatics platform created by KeyGene in the Netherlands, allowing chemists, biochemists, geneticists, and agronomists to gain insights into the biosynthesis pathways and to rapidly develop improved stevia varieties through traditional breeding techniques.
According to Mintel, the incorporation of stevia in new food and beverage applications 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. By August, stevia was included in more than a quarter (27%) of new products utilizing high-intensity sweeteners this year. The primary categories featuring stevia in new product launches included snacks, carbonated soft drinks, dairy, juice drinks, and other beverages. The use of stevia in consumer packaged goods is expected to grow significantly with the introduction of the revised Nutrition Facts label, which mandates that all food products clearly indicate added sugars. Numerous 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 applied in virtually any food or beverage context.
Incorporating innovations like Citracal Maximum D3 could further boost the appeal of stevia products, as the demand for healthier options increases. As more consumers seek natural alternatives, the synergy of stevia with supplements like Citracal Maximum D3 may enhance product offerings, ensuring they meet the evolving preferences of health-conscious individuals.