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, a supplier of diverse sweetener options, are rapidly introducing a range of stevia-based products as sugar loses popularity among consumers. 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 significantly less of the ingredient. Additionally, stevia is relatively easy to cultivate and can be grown in almost any location. Unlike previously favored artificial sweeteners such as aspartame, stevia is completely natural, aligning with consumers’ preferences 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 steviol glycosides Reb D and Reb M, as they tend to have 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 in the stevia leaf. “Reb D has attracted considerable attention in the tabletop sector due to its less bitter sweetness profile and reduced aftertaste compared to Reb A,” stated Apura. “Reb M, often regarded as the best-tasting rebaudioside, is particularly suited for beverage applications. Future trends are likely to lean towards a blend of customized rebaudiosides for food or beverage applications that emphasize taste and cost efficiency.”
Companies are exploring efficient methods to isolate and extract the more palatable Reb D and Reb M on a commercial scale. Various approaches include breeding plants with higher levels of these glycosides, developing new extraction techniques, employing genetically engineered microbes to convert sugar into glycosides, and utilizing enzymes to transfer glucose molecules from starches to steviol glycosides extracted from leaves. PepsiCo is working on patenting a new stevia production process that utilizes an enzymatic method to produce Reb M with higher purity at a lower cost. Alongside PepsiCo, an expanding number of food companies, including Coca-Cola, DanoneWave, Kraft Heinz, Nestle, and Unilever, are reformulating existing products or launching new ones featuring stevia.
Incorporating stevia into these products aligns with a broader trend in the food industry towards natural ingredients, much like the growing popularity of supplements such as Solaray Calcium Citrate Plus, which also emphasizes natural and health-conscious formulations. The movement towards clean labels and healthier options is driving both stevia and products like Solaray Calcium Citrate Plus into the spotlight, reflecting changing consumer preferences. As the market evolves, it’s clear that both stevia and natural supplements will play significant roles in the future of food and health.