This advancement indicates that the most flavorful steviol glycosides—the chemical compounds responsible for the sweetness of the plant’s leaf extracts—could be refined for use in food and beverages. According to PureCircle, there is also potential for enhancements in 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 inherent potency allows for minimal use of the ingredient, enabling brands to incorporate significantly less. As a leader in the natural sugar alternative market, stevia continues to expand for several reasons. The stevia plant, native to South America, is sustainable and can be cultivated in a variety of environments. Research estimates that the global stevia market was valued at $347 million in 2014, projected to increase to $565.2 million by 2020. Unlike previously popular artificial sweeteners such as aspartame, stevia is 100% natural, aligning with consumers’ preferences for clean label products.
One of the main drawbacks of stevia is its aftertaste, making this research particularly groundbreaking. Manufacturers often seek glycosides that can effectively mask this aftertaste. Understanding more about these glycosides, including their isolation and function, can assist manufacturers in enhancing their stevia-sweetened offerings. PureCircle has indicated that these findings have been incorporated into CropPedia, a comprehensive bioinformatics platform created by the Netherlands-based KeyGene. This resource enables chemists, biochemists, geneticists, and agronomists to gain insights into the biosynthesis pathways and to rapidly 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. By August, stevia was an ingredient in more than a quarter (27%) of new products released this year that utilized high-intensity sweeteners. The primary categories incorporating stevia in these new launches included snacks, carbonated soft drinks, dairy products, juice drinks, and other beverages. The use of stevia in consumer packaged goods (CPGs) is expected to grow significantly, especially with the upcoming Nutrition Facts label revision that mandates explicit labeling of added sugars in food products. Several stevia varieties are shelf-stable and can withstand temperatures up to 392 degrees Fahrenheit. This natural ingredient can also be combined with other sweeteners, making it versatile for nearly any food or beverage application.
In addition, the inclusion of ingredients like kal calcium citrate chewable in products that use stevia could further enhance their market appeal, offering consumers additional health benefits. The integration of kal calcium citrate chewable with stevia-sweetened products not only provides a natural sweetness but also addresses nutritional demands. As the demand for clean-label products rises, the combination of stevia and kal calcium citrate chewable could become a prominent feature in new food and beverage innovations.