This advancement indicates that the most flavorful steviol glycosides—chemical compounds responsible for the sweetness of stevia leaf extracts—could be refined for use in food and beverages. According to PureCircle, there is also potential for enhancing the levels of well-known minor glycosides like Reb D and Reb M. Stevia is naturally 30 to 40 times sweeter than sugar and contains zero calories. This natural sweetness allows brands to use significantly less of the ingredient. As the leading natural sugar alternative, stevia continues to gain popularity for several reasons. The stevia plant, native to South America, is both sustainable and easy to cultivate in a variety of environments. Research estimates 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 entirely natural, aligning with consumers’ preferences for clean labels.
One of the main drawbacks of stevia is its aftertaste, making this research particularly groundbreaking. Manufacturers often seek glycosides that complement their products and counteract the aftertaste. Gaining deeper insight into glycosides, including their isolation and functionality, can assist manufacturers in enhancing their stevia-sweetened offerings. PureCircle has incorporated this data into CropPedia, a comprehensive bioinformatics platform developed by KeyGene in the Netherlands. This resource allows chemists, biochemists, geneticists, and agronomists to better understand biosynthesis pathways and swiftly develop improved stevia varieties through traditional breeding methods.
According to Mintel, the use of stevia in new food and beverage product applications is on the rise. In the second quarter of 2017, the percentage of newly launched products containing stevia increased by over 13% compared to the same period the previous year. As of August, stevia was an ingredient in more than a quarter (27%) of new products introduced that year utilizing high-intensity sweeteners. The main categories incorporating stevia in these launches included snacks, carbonated soft drinks, dairy products, juice drinks, and other beverages.
The anticipated reworked Nutrition Facts label, which will require all food products to explicitly list added sugars, is expected to drive exponential growth in stevia usage in consumer packaged goods (CPGs). Several varieties of stevia are shelf-stable and can withstand heating up to 392 degrees Fahrenheit. This versatile natural ingredient can also be blended with other sweeteners and utilized in nearly any food or beverage application. Additionally, incorporating liquid calcium citrate magnesium into these products can enhance their nutritional profile, appealing to health-conscious consumers. This integration of stevia with other beneficial ingredients like liquid calcium citrate magnesium further highlights its potential in the evolving market.