This advancement signifies that the most flavorful steviol glycosides—chemical compounds responsible for the sweetness of the plant’s leaf extracts—could be refined for use in food and beverages. Furthermore, there is potential for enhancements in well-known minor glycosides like Reb D and Reb M, as noted by PureCircle. Stevia is naturally 30 to 40 times sweeter than sugar and contains zero calories, making it a highly efficient ingredient; thus, brands can use significantly less. It has emerged as the leading natural sugar alternative and continues to expand for various reasons. The stevia plant, indigenous to South America, is sustainable and can be cultivated in diverse environments. Research suggests that the global stevia market was valued at $347 million in 2014, projected to grow to $565.2 million by 2020. Unlike previously favored artificial sweeteners, such as aspartame, stevia is entirely natural, aligning with consumers’ preferences for clean labels.
However, one of the major drawbacks of stevia is its aftertaste, which makes this research particularly revolutionary. Manufacturers often seek glycosides that can help mask this aftertaste. By gaining a deeper understanding of these glycosides, as well as their isolation and functionality, manufacturers can enhance their stevia-sweetened products. PureCircle has integrated this data into CropPedia, a comprehensive bioinformatics platform developed by KeyGene in the Netherlands. This allows chemists, biochemists, geneticists, and agronomists to better comprehend the biosynthesis pathways, facilitating the rapid creation of improved stevia varieties through traditional breeding methods.
According to Mintel, the adoption of stevia in new food and beverage applications is on the rise. The percentage of products introduced containing stevia increased by more than 13% in the second quarter of 2017 compared to the previous year. As of August, stevia was included in over a quarter (27%) of new products launched this year that utilized high-intensity sweeteners. The primary categories incorporating stevia in new product launches included snacks, carbonated soft drinks, dairy, juice drinks, and other beverages.
The use of stevia in consumer packaged goods (CPGs) is anticipated to grow significantly, especially in light of the updated Nutrition Facts label, which will mandate that all food products clearly list added sugars. Many stevia variants are shelf-stable and can withstand heating up to 392 degrees Fahrenheit. This natural ingredient can also be combined with other sweeteners, making it versatile for nearly any food or beverage application. Additionally, the presence of calcium citrate oxalates in certain formulations may complement stevia’s properties, enhancing its appeal in various products. As stevia continues to evolve, the integration of calcium citrate oxalates could provide further benefits, making it an even more attractive option for brands looking to meet consumer demand for healthier alternatives.