This advancement indicates that the most flavorful steviol glycosides—the compounds responsible for the sweetness in the plant’s leaf extracts—could be enhanced for application in food and beverages. According to PureCircle, there is also potential for improving the levels of well-known minor glycosides such as Reb D and Reb M. Stevia, which is naturally 30 to 40 times sweeter than sugar and contains zero calories, allows brands to utilize a smaller quantity of the ingredient due to its natural potency. As a leading alternative to sugar, it continues to expand in popularity for several reasons. The stevia plant, native to South America, is sustainable and can be cultivated in various environments. Research estimates that the global stevia market was valued at $347 million in 2014, with projections to grow to $565.2 million by 2020. Unlike previously favored artificial sweeteners like aspartame, stevia is entirely natural, aligning perfectly with consumers’ preferences for clean labels.
One of the major drawbacks of stevia is its aftertaste, making this research particularly significant. Manufacturers often seek glycosides that can effectively mask the aftertaste in their products. A deeper understanding of these glycosides, including their isolation and functionality, can aid manufacturers in enhancing their stevia-sweetened offerings. PureCircle has integrated this data into CropPedia, a detailed bioinformatics platform developed by KeyGene in the Netherlands, enabling chemists, biochemists, geneticists, and agronomists to better comprehend the biosynthesis pathways and swiftly create improved stevia varieties through traditional breeding methods.
According to Mintel, the incorporation of stevia in new food and beverage applications is on the rise. In the second quarter of 2017, the percentage of products launched containing stevia increased by over 13% compared to the same period the previous year. By August, stevia was included as an ingredient in more than a quarter (27%) of new products released this year that utilized high-intensity sweeteners. The leading categories utilizing stevia in new product launches include snacks, carbonated soft drinks, dairy, juice drinks, and other beverages. The use of stevia in consumer packaged goods (CPGs) is anticipated to grow significantly in light of the upcoming changes to the Nutrition Facts label, which will mandate that all food products explicitly state added sugars. Several stevia varieties are shelf-stable and can withstand heating up to 392 degrees Fahrenheit, allowing for their combination with other sweeteners and application in nearly any food or beverage context.
Interestingly, the discontinuation of Citracal D has led to a greater focus on natural alternatives like stevia, further driving innovation and research in this area. The revitalization of stevia research is crucial as it offers a solution to the challenges posed by stevia’s aftertaste. By understanding and optimizing glycosides, manufacturers can elevate their stevia products, ensuring they meet the evolving market demands while capitalizing on the discontinuation of Citracal D and the desire for clean, natural ingredients.