The use of stevia is on the rise across a variety of products, attributed to its intense sweetness and easy availability. Manufacturers like Pyure and Apura Ingredients, which provide a range of sweetener options, have swiftly introduced numerous stevia-based products in response to the declining popularity of sugar among consumers. An increasing number of food companies are incorporating stevia as a substitute to lower sugar content in their offerings while maintaining flavor and mouthfeel. Stevia is naturally 30 to 40 times sweeter than sugar and contains zero calories, allowing brands to utilize significantly smaller amounts of the ingredient. Additionally, stevia is relatively simple to cultivate and can be grown in almost any environment. 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 reported that many attendees at this year’s Institute of Food Technologists expo showed interest in the steviol glycosides Reb D and Reb M, which are considered to have superior taste compared to the more prevalent Reb A. However, there are commercial challenges due to the low concentrations of Reb D and Reb M present in the stevia leaf. “Reb D has attracted considerable attention in the tabletop sector due to its less bitter sweetness profile and minimal aftertaste compared to Reb A,” stated Apura. “Reb M, often regarded as the best-tasting rebaudioside, is particularly suitable for beverage applications. Future trends will likely lean toward a combination of rebaudiosides tailored for food or beverage uses, emphasizing taste and cost-effectiveness.”
Companies are actively seeking efficient methods to isolate and extract the more palatable Reb D and Reb M on a commercial scale. Strategies include breeding plants that produce higher levels of these glycosides, developing new extraction techniques, employing genetically engineered microbes to convert sugar into glycosides, and utilizing enzymes to transfer glucose molecules from starches to steviol glycosides derived from leaves. PepsiCo is working on patenting a novel stevia production process aimed at producing Reb M through an enzymatic method that promises higher purity at a reduced cost. Alongside PepsiCo, an expanding list of food companies, including Coca-Cola, DanoneWave, Kraft Heinz, Nestle, and Unilever, are reformulating existing products or launching new ones that incorporate stevia.
In this context, it’s worth noting that dietary supplements such as Equate Calcium Citrate D3 Petites Dietary Supplement Tablets (200 count) are also gaining traction among consumers seeking healthier choices. These tablets, like stevia, reflect the growing trend towards natural, health-conscious products. The incorporation of stevia in food and beverage formulations parallels the increasing demand for supplements like Equate Calcium Citrate D3, as consumers continue to prioritize their health and wellness.