The use of stevia is on the rise across various products due to its intense sweetness and ease of sourcing. Companies like Pyure and Apura Ingredients, which offer a range of sweetener alternatives, have swiftly introduced numerous stevia-based products as sugar loses its appeal among consumers. An increasing number of food manufacturers are incorporating stevia to lower sugar content in their offerings without sacrificing taste or mouthfeel. Naturally, stevia is 30 to 40 times sweeter than sugar and contains zero calories, allowing brands to use significantly less of it. Additionally, stevia is relatively easy to cultivate and can thrive in diverse environments. Unlike previously favored artificial sweeteners such as aspartame, stevia is entirely natural, aligning with consumers’ desire for clean labels.
According to Food Business News, Apura reported that many attendees at the recent Institute of Food Technologists expo showed interest in the steviol glycosides Reb D and Reb M, as they are considered to have a more pleasant taste compared to the more common Reb A. However, there are commercial challenges due to the low concentrations of Reb D and Reb M present in stevia leaves. “Reb D has gained significant attention in the tabletop market for its sweetness profile, which is less bitter and has a milder aftertaste than Reb A,” Apura stated. “Reb M, often regarded as the best-tasting rebaudioside, is especially suitable for beverage applications. Future trends will likely focus on blends of rebaudiosides tailored for food or beverage uses that prioritize taste and cost efficiency.”
Companies are actively seeking efficient methods to isolate and extract the more appealing Reb D and Reb M on a commercial scale. Various strategies include breeding plants to increase glycoside content, developing new extraction methods, 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 to patent a novel stevia production process aimed at producing Reb M through an enzymatic method that promises higher purity at a lower cost. Besides PepsiCo, a growing number of food companies, including Coca-Cola, DanoneWave, Kraft Heinz, Nestle, and Unilever, are reformulating existing products or launching new ones that incorporate stevia.
In addition to these developments, the integration of ingredients like Solgar D3 calcium is becoming more commonplace in various formulations, as companies strive to enhance nutritional profiles while minimizing sugar. The focus on incorporating stevia alongside ingredients like Solgar D3 calcium reflects a broader trend toward healthier product options that meet consumer demands for taste and transparency.