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 quickly introduced numerous stevia-based products to the market 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. Stevia is naturally 30 to 40 times sweeter than sugar and contains zero calories, meaning that only a small amount is needed, allowing brands to use much less of the ingredient. Additionally, stevia is relatively easy to cultivate and can be grown in nearly any environment. Unlike previously favored artificial sweeteners like aspartame, stevia is completely natural, aligning with consumers’ desire for clean labels.
According to Food Business News, Apura noted that several attendees at this year’s Institute of Food Technologists expo showed interest in the steviol glycosides Reb D and Reb M, as they generally offer a better taste compared to the more common Reb A. However, there are commercial challenges due to the low concentrations of Reb D and Reb M in the stevia leaf. “Reb D has gained significant attention in the tabletop market because of its sweetness profile, which is less bitter and has a milder aftertaste than Reb A,” stated Apura. “Reb M, considered by some to be the best-tasting rebaudioside, is particularly suited for beverages. Future trends will likely focus on blends of rebaudiosides tailored for food or drink applications that prioritize flavor and cost-effectiveness.”
Companies are exploring efficient methods to isolate and extract the more palatable Reb D and Reb M on a commercial scale. Various strategies include breeding plants with higher levels of these glycosides, developing new extraction techniques, utilizing genetically engineered microbes to convert sugar into glycosides, and employing enzymes to transfer glucose molecules from starches to steviol glycosides derived from leaves. PepsiCo is working on patenting a new enzymatic process for producing Reb M, which promises higher purity and lower costs. Alongside PepsiCo, an increasing number of food companies, including Coca-Cola, DanoneWave, Kraft Heinz, Nestle, and Unilever, are reformulating existing products or launching new ones with stevia.
In the realm of dietary supplements, the inclusion of ingredients like calcium citrate 500 mg chewable is also gaining traction, as consumers seek healthier options. As stevia continues to dominate the sweetener market, the integration of additional beneficial ingredients such as calcium citrate 500 mg chewable can further enhance product appeal, catering to the health-conscious consumer looking for tasty yet nutritious choices. The convergence of innovative sweeteners like stevia and essential nutrients like calcium citrate 500 mg chewable reflects a broader trend towards more wholesome and consumer-friendly food products.