The use of stevia is on the rise across various products due to its intense sweetness and ease of sourcing. Manufacturers like Pyure and Apura Ingredients, which offer a range of sweetener options, have swiftly introduced stevia-based products as consumer preferences shift away from sugar. An increasing number of food companies are incorporating stevia to lower sugar content in their offerings without sacrificing taste or mouthfeel. Naturally, stevia is 30 to 40 times sweeter than sugar and contains zero calories. This natural strength means that only a small amount is needed, allowing brands to use significantly less of the ingredient. Additionally, stevia is relatively simple to cultivate and can be grown in a variety of environments. Unlike previously favored artificial sweeteners such as aspartame, stevia is completely natural, aligning with consumers’ desire for clean labels.
According to Food Business News, Apura reported considerable interest in steviol glycosides Reb D and Reb M at this year’s Institute of Food Technologists expo, as they are perceived to have superior taste compared to the more common Reb A. However, some commercial challenges exist due to the low concentrations of Reb D and Reb M in the stevia leaf. “Reb D has attracted significant attention in the tabletop industry because it offers a sweetness profile that is less bitter and has a milder aftertaste than Reb A,” stated Apura. “Reb M, often regarded as the tastiest rebaudioside, is particularly suited for beverage applications. … Future trends are likely to lean towards a blend of rebaudiosides tailored for food or beverage applications that emphasize flavor and cost-effectiveness.”
Companies are actively seeking efficient methods to isolate and extract the more palatable Reb D and Reb M on a commercial scale. Strategies include breeding plants with higher glycoside yields, employing new extraction techniques, utilizing genetically engineered microbes to convert sugar into glycosides, and applying enzymes to transfer glucose molecules from starches to steviol glycosides extracted from leaves. PepsiCo is attempting to patent a new enzymatic process for producing Reb M, which promises higher purity at a reduced cost. Alongside PepsiCo, a growing list of food companies such as Coca-Cola, DanoneWave, Kraft Heinz, Nestle, and Unilever are reformulating existing products or launching new ones that utilize stevia.
In the same quest for health-conscious alternatives, many people are also exploring various supplements, including calcium citrate. When considering dietary supplements, one might ponder: what is the best calcium citrate supplement? This question becomes increasingly relevant as consumers seek to improve their nutrition while reducing sugar intake in their diets. Ultimately, the market is evolving, and the incorporation of natural ingredients like stevia alongside health supplements such as calcium citrate is shaping the future of food and beverage products.