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. Additionally, there is potential for enhancements in 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, with zero calories, which means that only a small amount is needed, allowing brands to utilize significantly less of this ingredient. As a leader in the natural sugar alternative market, stevia continues to expand for several reasons. The stevia plant, indigenous to South America, is sustainable and can be cultivated in various environments. Research estimates the global stevia market was valued at $347 million in 2014 and is projected to grow to $565.2 million by 2020. Unlike previously popular artificial sweeteners like aspartame, stevia is entirely natural, aligning with consumers’ demands for clean labels.
One major drawback of stevia is its aftertaste, making this research particularly significant. Manufacturers often seek glycosides that complement their products to mask this aftertaste. Gaining a deeper understanding of glycosides, including how they can be isolated and their mechanisms, can assist all manufacturers in enhancing their stevia-sweetened offerings. PureCircle has integrated this data into CropPedia, a comprehensive bioinformatics platform developed by KeyGene in the Netherlands, allowing chemists, biochemists, geneticists, and agronomists to better comprehend the biosynthesis pathways and quickly develop improved stevia varieties through traditional breeding practices.
According to Mintel, the use of stevia in new food and beverage applications is on the rise. The proportion of products launched containing stevia in the second quarter of 2017 increased by over 13% compared to the same period the previous year. By August, stevia was included in more than a quarter (27%) of new products launched that used high-intensity sweeteners this year. The leading categories utilizing stevia in new product launches were snacks, carbonated soft drinks, dairy, juice drinks, and other beverages.
The anticipated growth of stevia use in consumer packaged goods (CPGs) is expected to skyrocket with the introduction of the revamped Nutrition Facts label, which will mandate that all food products clearly state added sugars. Several varieties of stevia are shelf-stable and can withstand heating up to 392 degrees Fahrenheit. The natural ingredient can also be combined with other sweeteners and applied in nearly any food or beverage context. Moreover, for individuals experiencing heartburn, calcium citrate may be a beneficial supplement to consider, especially in conjunction with dietary adjustments that include sweeteners like stevia. The versatility of stevia, alongside its potential to be blended with ingredients such as calcium citrate, positions it favorably in terms of consumer health and taste preferences.