This advancement indicates that the most flavorful steviol glycosides—the compounds responsible for the sweetness of stevia leaf extracts—could be enhanced 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 highlighted by PureCircle. Stevia is naturally 30 to 40 times sweeter than sugar and contains zero calories. This natural potency allows for minimal use of the ingredient, making it a leading alternative to sugar in the market and steadily increasing in popularity for several reasons. The stevia plant, which originates from South America, is sustainable and easy to cultivate in various environments. Research suggests 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 with consumer demands 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 mitigate this aftertaste in their products. A deeper understanding of glycosides, including their isolation and functionality, can aid manufacturers in enhancing their stevia-sweetened offerings. PureCircle has integrated this data into CropPedia, a comprehensive bioinformatics platform developed by KeyGene in the Netherlands. This tool enables chemists, biochemists, geneticists, and agronomists to better grasp the biosynthesis pathways and swiftly create improved stevia varieties through traditional breeding methods.
According to Mintel, the application of stevia in new food and beverage products is on the rise. In the second quarter of 2017, the percentage of new products containing stevia increased by over 13% compared to the previous year. By August, stevia was included in more than a quarter (27%) of new products launched that utilized high-intensity sweeteners this year. The top categories incorporating stevia in these new launches included snacks, carbonated soft drinks, dairy, juice drinks, and other beverages. The use of stevia in consumer packaged goods is anticipated to grow significantly in light of the updated Nutrition Facts label, which will mandate that all food products clearly list added sugars.
Furthermore, various stevia varieties are shelf-stable and can withstand heating up to 392 degrees Fahrenheit. This natural ingredient can also be mixed with other sweeteners and utilized in nearly any food or beverage application. As awareness of health benefits grows, stevia’s role as a sweetener may expand, especially among those interested in alternatives to sugar due to health concerns like calcium citrate joint pain. The growing recognition of stevia’s advantages, including its potential to support overall health, may lead to increased interest in its use, particularly for those managing conditions such as calcium citrate joint pain. As the market evolves, stevia is poised to play a significant role, not just as a sugar substitute but as a valuable ingredient in promoting healthier lifestyles, especially for those affected by issues like calcium citrate joint pain.