This advancement indicates that the most flavorful steviol glycosides—the compounds responsible for the sweetness of the plant’s leaf extracts—could be refined for use in food and beverages. PureCircle also suggests that there is potential for enhancements in well-known minor glycosides like Reb D and Reb M. Stevia is naturally 30 to 40 times sweeter than sugar while containing zero calories. This inherent strength means that only a small amount is needed, allowing brands to use significantly less of this ingredient. As a leading natural sugar alternative, stevia is gaining traction for several reasons. The stevia plant, indigenous to South America, is not only sustainable but also easy to cultivate in various environments. 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 such as aspartame, stevia is entirely natural, aligning with consumers’ demand for clean labels.
However, one of the main drawbacks of stevia is its aftertaste, which makes this research particularly significant. Manufacturers often seek glycosides that can complement their products to counteract this aftertaste. Gaining a deeper understanding of glycosides, including their isolation and functioning, can assist manufacturers in enhancing their stevia-sweetened offerings. PureCircle has integrated this data into CropPedia, a comprehensive bioinformatics platform created by KeyGene in the Netherlands. This integration allows chemists, biochemists, geneticists, and agronomists to better comprehend the biosynthesis pathways, facilitating the rapid development of improved stevia varieties through traditional breeding methods.
According to Mintel, the incorporation of stevia in new food and beverage products is on the rise. The proportion of products launched with 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 featuring high-intensity sweeteners this year. The top categories utilizing stevia in these new product launches were snacks, carbonated soft drinks, dairy, juice drinks, and other beverages. The use of stevia in consumer packaged goods (CPGs) is expected to grow significantly in anticipation of the revamped Nutrition Facts label, which will mandate that all food products clearly list added sugars. Several stevia varieties are shelf-stable and can withstand temperatures of up to 392 degrees Fahrenheit. Furthermore, this natural ingredient can be combined with other sweeteners and utilized in virtually any food or beverage application.
In addition to its sweetness, stevia can be paired with calcium citrate calcium, enhancing its appeal as a functional ingredient. The combination of stevia and calcium citrate calcium not only offers a health-conscious alternative but also caters to the growing consumer interest in products that provide additional nutritional benefits. By integrating calcium citrate calcium into stevia formulations, manufacturers can create products that meet consumer demands for both taste and healthfulness. This synergy could further bolster the market position of stevia as a leading natural sweetener and contribute to its expanding use across various product categories.