The use of stevia is on the rise across a variety of products due to its intense sweetness and ease of sourcing. Manufacturers like Pyure and Apura Ingredients, which supply a range of sweetener options, have swiftly introduced various stevia-based products as traditional sugar falls out of favor with consumers. An increasing number of food companies are incorporating stevia to lower sugar content in their offerings without sacrificing taste or mouthfeel. Naturally, stevia is 30 to 40 times sweeter than sugar and contains zero calories. This natural sweetness allows brands to use significantly less of the ingredient. Additionally, stevia is relatively straightforward to cultivate and can thrive in diverse environments. Unlike previously favored artificial sweeteners such as aspartame, stevia is entirely natural, aligning with consumers’ desire for clean labels.
As reported by Food Business News, Apura noted that several attendees at the recent Institute of Food Technologists expo showed interest in steviol glycosides Reb D and Reb M, as they tend to have a better flavor profile compared to the more commonly used Reb A. However, there are commercial challenges due to the low concentrations of Reb D and Reb M in the stevia leaf. “Reb D has attracted considerable attention in the tabletop sector because it delivers a sweetness profile that is less bitter and has a milder aftertaste than Reb A,” stated Apura. “Reb M, often regarded as the best-tasting rebaudioside, is particularly suitable for beverage applications. Future trends are likely to focus on customized blends of rebaudiosides tailored for specific food or beverage applications that prioritize taste and cost efficiency.”
Companies are actively seeking effective methods to isolate and extract the more appealing Reb D and Reb M at a commercial scale. Various strategies include breeding plants that produce higher levels of these glycosides, developing novel extraction techniques, utilizing genetically engineered microbes to convert sugar into glycosides, and employing enzymes to transfer glucose molecules from starches to steviol glycosides extracted from leaves. PepsiCo is working on patenting a new enzymatic process for stevia production that yields Reb M with higher purity at a lower cost. Alongside PepsiCo, an increasing number of food companies, including Coca-Cola, DanoneWave, Kraft Heinz, Nestle, and Unilever, are reformulating existing products or launching new ones using stevia.
In addition to these developments, products like Citracal Maximum Plus found at Costco are also exploring natural sweeteners like stevia to enhance their offerings while maintaining health-conscious options. Overall, the trend toward stevia is reshaping the landscape of sweeteners, making it an exciting area for innovation in the food industry.