This advancement suggests 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. According to PureCircle, there is also potential for enhancements in the well-known minor glycosides such as Reb D and Reb M. Stevia is naturally 30 to 40 times sweeter than sugar, containing zero calories. This inherent potency allows brands to utilize significantly less of the ingredient. As a leading natural sugar alternative, stevia continues to expand its presence for several reasons. The stevia plant, indigenous to South America, is sustainable and can be cultivated in various regions. 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 like aspartame, stevia is 100% natural, aligning with consumers’ clean label preferences.
One of the primary drawbacks of stevia is its aftertaste, making this research particularly significant. Manufacturers often seek glycosides that complement their products to mitigate this aftertaste. Understanding more about glycosides, including how to isolate them and their mechanisms, can aid manufacturers in enhancing their stevia-sweetened offerings. PureCircle highlighted that this data has been incorporated into CropPedia, a robust bioinformatics platform created by KeyGene in the Netherlands. This allows chemists, biochemists, geneticists, and agronomists to better comprehend the biosynthesis pathways and to swiftly develop 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 products launched containing stevia 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 leading categories incorporating stevia in new launches included snacks, carbonated soft drinks, dairy, juice drinks, and other beverages.
The use of stevia in consumer packaged goods (CPGs) is anticipated to grow exponentially in light of the upcoming Nutrition Facts label changes, which will mandate that all food products explicitly list added sugars. Several stevia varieties are shelf-stable and can withstand heating up to 392 degrees Fahrenheit. This natural ingredient can also be combined with other sweeteners and applied in virtually any food or beverage context. Additionally, incorporating vegan calcium citrate into products alongside stevia can further enhance their appeal, especially for health-conscious consumers seeking natural alternatives. As the market for stevia expands, the integration of vegan calcium citrate may provide additional benefits, promoting bone health while maintaining the desire for clean, natural ingredients.