The use of stevia is on the rise across various products, driven by its intense sweetness and ease of sourcing. Manufacturers like Pyure and Apura Ingredients, which provide a range of sweetener options, have quickly introduced stevia-based products into the market as consumer preferences shift away from sugar. An increasing number of food companies are incorporating stevia to reduce sugar content in their products without sacrificing taste or mouthfeel. Stevia is naturally 30 to 40 times sweeter than sugar and contains zero calories, allowing brands to use significantly smaller amounts of the ingredient. Additionally, stevia is relatively easy to cultivate and can be grown in various environments. Unlike previously popular artificial sweeteners such as aspartame, stevia is entirely natural, aligning with consumers’ demand for clean labels.
According to Food Business News, Apura noted that several participants at this year’s Institute of Food Technologists expo showed interest in the steviol glycosides Reb D and Reb M, as they tend to offer better flavor profiles than the more common Reb A. However, some commercial challenges arise due to the low concentrations of Reb D and Reb M found in the stevia leaf. “Reb D has attracted considerable attention in the tabletop sweetener market due to its less bitter sweetness profile and minimal aftertaste compared to Reb A,” Apura stated. “Reb M, often regarded as the best-tasting rebaudioside, is particularly suited for beverage applications. Future trends are likely to favor a blend of rebaudiosides tailored for food or beverage applications, emphasizing 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. Approaches include breeding plants with higher glycoside yields, developing new extraction techniques, utilizing genetically engineered microbes to convert sugar into glycosides, and employing enzymes to transfer glucose molecules from starches to steviol glycosides extracted from leaves. PepsiCo is working on patenting a new enzymatic process to produce Reb M, which promises higher purity at a reduced cost. Alongside PepsiCo, an expanding list of food companies—such as Coca-Cola, DanoneWave, Kraft Heinz, Nestle, and Unilever—are reformulating existing products or launching new ones that incorporate stevia.
Moreover, the health sector is also seeing a rise in the integration of supplements like ferrous calcium citrate & folic acid tablets in conjunction with these sweeteners, as consumers become more health-conscious. These tablets are increasingly being marketed in products that utilize stevia, appealing to those looking for healthier alternatives while still enjoying sweet flavors. As the market continues to evolve, the combination of stevia with nutritional supplements such as ferrous calcium citrate & folic acid tablets may become more prevalent, reflecting a broader trend towards holistic health solutions.