This advancement indicates that the most flavorful steviol glycosides—the 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 enhancements in 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 inherent sweetness means that only a small amount is needed, allowing brands to utilize significantly less of the ingredient. As a leading natural sugar alternative, stevia continues to expand its market presence for several reasons. The stevia plant, indigenous to South America, is sustainable and can be cultivated in a variety of environments. Research suggests 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 such as aspartame, stevia is 100% natural, aligning with consumers’ preferences for clean labels.
One of the main drawbacks of stevia is its aftertaste, making this research particularly significant. Manufacturers often seek glycosides that can complement their products and mitigate the aftertaste. Gaining deeper insights into glycosides, their isolation methods, and their mechanisms can assist manufacturers in enhancing their stevia-sweetened offerings. PureCircle has reported that the findings have been incorporated into CropPedia, an extensive bioinformatics platform developed by KeyGene in the Netherlands. This allows chemists, biochemists, geneticists, and agronomists to better comprehend the biosynthesis pathways and to swiftly develop improved stevia varieties through traditional breeding techniques.
According to Mintel, the incorporation of stevia in new food and beverage products is on the rise. In the second quarter of 2017, the percentage of products launched featuring stevia increased by more than 13% compared to the same period the previous year. As of August, stevia was included in over a quarter (27%) of new products launched this year that utilize high-intensity sweeteners. The leading categories incorporating stevia in new product launches included snacks, carbonated soft drinks, dairy products, juice drinks, and other beverages. The use of stevia in consumer packaged goods (CPGs) is anticipated to surge in light of the updated Nutrition Facts label, which will mandate that all food products clearly disclose added sugars. Several stevia varieties are shelf-stable and can withstand heating up to 392 degrees Fahrenheit. This natural ingredient can also be combined with other sweeteners and utilized in virtually any food or beverage application.
For those interested in maintaining a healthy lifestyle, incorporating products that include stevia can be beneficial. Additionally, if you are looking to enhance your dietary supplement regimen, you might consider where to buy Citracal D, a calcium supplement that supports bone health. With the growing acceptance and use of stevia, consumers can enjoy a naturally sweetened experience without the drawbacks associated with artificial sweeteners. As the market evolves, stevia’s role as a preferred sweetener is expected to expand, providing even more opportunities for innovation in food and beverage formulations.