The use of stevia is on the rise across various products due to its high-intensity sweetness and ease of sourcing. Manufacturers like Pyure and Apura Ingredients, which provide a range of sweetener options, have swiftly introduced diverse stevia-based items 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 flavor or mouthfeel. Stevia is naturally 30 to 40 times sweeter than sugar and contains zero calories, allowing brands to use significantly less of the ingredient. Additionally, stevia is relatively easy to cultivate and can be grown in numerous locations. Unlike previously favored artificial sweeteners like aspartame, stevia is entirely natural, aligning with consumers’ desire for clean labels.
According to Food Business News, Apura noted that many participants at this year’s Institute of Food Technologists expo showed interest in the steviol glycosides Reb D and Reb M, as these tend to offer a more pleasant taste compared to the more commonly used Reb A. However, there are commercial challenges due to the low concentrations of Reb D and Reb M available in the stevia leaf. “Reb D has attracted considerable attention in the tabletop industry for its less bitter sweetness profile and reduced aftertaste compared to Reb A,” Apura stated. “Reb M, often regarded as the best-tasting rebaudioside, is particularly suitable for beverage applications. Future trends will likely move towards a blend of rebaudiosides tailored for food or beverage applications that prioritize taste and cost-effectiveness.”
Companies are exploring efficient methods to isolate and extract the more palatable Reb D and Reb M on a commercial scale. Strategies include breeding plants with higher levels of 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 extracted from leaves. PepsiCo is working to patent a novel stevia production process that uses an enzymatic method to produce Reb M, achieving higher purity at a lower cost. Alongside PepsiCo, an expanding list of food companies, including Coca-Cola, DanoneWave, Kraft Heinz, Nestlé, and Unilever, are reformulating existing products or launching new ones that utilize stevia.
In conjunction with these developments, the use of calcium citrate USP monograph is becoming increasingly relevant in the food industry, particularly as companies seek to enhance their formulations. The incorporation of calcium citrate USP monograph can offer additional health benefits, which aligns with the growing consumer demand for healthier food options. As the stevia market continues to evolve, the integration of calcium citrate USP monograph may provide valuable opportunities for brands to innovate and meet the expectations of health-conscious consumers.