This advancement suggests that the most flavorful steviol glycosides—the chemical compounds responsible for the sweetness in stevia leaf extracts—could be tailored for use in food and beverages. Furthermore, there is potential for enhancing well-known minor glycosides such as Reb D and Reb M, according to PureCircle. Stevia is naturally 30 to 40 times sweeter than sugar while containing zero calories, making it an effective natural sugar substitute. Brands can utilize significantly smaller amounts of this ingredient due to its potency. As a leader in the natural sugar alternative market, stevia continues to expand for several reasons. The stevia plant, indigenous to South America, is both sustainable and easy to cultivate in various climates. Research indicates 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’ preferences for clean labels.
One significant drawback of stevia is its aftertaste, which makes this research particularly revolutionary. Manufacturers often seek glycosides that can complement their products to mitigate this aftertaste. A deeper understanding of glycosides, including their isolation and functionality, can aid producers in enhancing their stevia-sweetened offerings.
PureCircle has reported that this data is now integrated into CropPedia, a comprehensive bioinformatics platform developed by KeyGene in the Netherlands, allowing chemists, biochemists, geneticists, and agronomists to gain insights into biosynthesis pathways and to develop improved stevia varieties through traditional breeding methods. According to Mintel, the application of stevia in new food and beverage products is on the rise, with a more than 13% increase in products launched containing stevia in the second quarter of 2017 compared to the previous year. By August, stevia was included in over a quarter (27%) of new products released that year featuring high-intensity sweeteners. The leading categories utilizing stevia in new product launches include snacks, carbonated soft drinks, dairy products, juice drinks, and various other beverages.
The use of stevia in consumer packaged goods (CPGs) is anticipated to grow significantly, particularly with the upcoming revisions to the Nutrition Facts label, which will require food products to clearly indicate 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, allowing its use across nearly all food and beverage applications.
In exploring the benefits of natural ingredients like stevia, it is interesting to compare calcium citrate vs calcium phosphate as options for calcium supplementation, as both serve different purposes in dietary needs. Understanding these differences can also help consumers make informed choices about their health and nutrition.