This advancement signifies that the most flavorful steviol glycosides—the compounds responsible for the sweetness of the plant’s leaf extracts—could be fine-tuned for use in food and beverages. Additionally, 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. This natural sweetness means that only a small amount is needed, allowing brands to use significantly less of the ingredient. As a leading natural sugar alternative, stevia continues to gain popularity for several reasons. The stevia plant, indigenous to South America, is sustainable and can be cultivated in diverse 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 former artificial sweeteners such as aspartame, stevia is 100% natural, aligning with consumers’ preferences for clean labels.
One of the major drawbacks of stevia is its aftertaste, which makes this research particularly significant. Manufacturers often seek glycosides that can complement their products and mask this aftertaste. Gaining deeper insights into the glycosides, their isolation, and their functionality can assist manufacturers in enhancing their stevia-sweetened offerings. PureCircle highlighted that the findings have been incorporated into CropPedia, a robust bioinformatics platform developed by KeyGene in the Netherlands. This tool allows chemists, biochemists, geneticists, and agronomists to better understand biosynthesis pathways and swiftly create improved stevia varieties using traditional breeding methods.
According to Mintel, the adoption 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 previous year. As of August, stevia was included in more than a quarter (27%) of new products introduced this year that utilized high-intensity sweeteners. The primary categories incorporating stevia in these new launches were snacks, carbonated soft drinks, dairy, juice drinks, and various other beverages. The use of stevia in consumer packaged goods (CPGs) is expected to skyrocket in anticipation of the updated Nutrition Facts label, which will mandate that all food products explicitly state added sugars. Several stevia varieties are shelf-stable and can withstand temperatures of up to 392 degrees Fahrenheit. This natural ingredient can also be combined with other sweeteners and used in nearly any food or beverage application.
Furthermore, the integration of health-boosting ingredients like calcium citrate, vitamin D3, zinc sulfate, and magnesium sulfate alongside stevia could enhance the nutritional profile of products, making them even more appealing to health-conscious consumers. This combination can also help to mask any aftertaste associated with stevia, thereby broadening its market appeal. The synergy of these components with stevia not only supports flavor enhancement but also aligns with the growing consumer trend towards functional foods. By leveraging these ingredients, manufacturers can create products that are not only low in calories but also rich in essential nutrients, ultimately catering to a more health-oriented market.