The use of stevia is on the rise across a variety of products due to its intense sweetness and easy availability. Manufacturers like Pyure and Apura Ingredients, which supply a range of sweetener options, have quickly introduced various stevia-based products as consumer preferences shift away from sugar. An increasing number of food companies are incorporating stevia as a means to lower sugar levels in their offerings without sacrificing flavor or mouthfeel. Stevia is naturally 30 to 40 times sweeter than sugar and contains zero calories, allowing brands to use significantly less of this ingredient. Additionally, stevia is relatively easy to cultivate and can be grown in nearly any environment. Unlike previously favored artificial sweeteners such as aspartame, stevia is completely natural, aligning with consumers’ demands for clean labels.
According to Food Business News, Apura noted that many attendees at this year’s Institute of Food Technologists expo showed interest in the steviol glycosides Reb D and Reb M, which are considered to have a better taste compared to the more commonly used Reb A. However, there are some 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 because it offers a sweetness profile that is less bitter and has a milder aftertaste than Reb A,” Apura stated. “Reb M, often regarded as the best-tasting rebaudioside, is particularly well-suited for beverage applications. Future trends are likely to focus on a blend of rebaudiosides tailored for food or beverage uses that prioritize taste and cost efficiency.”
Companies are actively seeking effective methods to isolate and extract the more appealing Reb D and Reb M on a commercial scale. Various strategies 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 derived from leaves. PepsiCo is aiming to patent a new stevia production method that produces Reb M through an enzymatic process, achieving higher purity at a reduced cost. Alongside PepsiCo, an increasing number of food companies, including Coca-Cola, DanoneWave, Kraft Heinz, Nestle, and Unilever, are reformulating existing products or launching new ones with stevia.
In addition to these developments, some companies are also exploring the health benefits of combining stevia with other ingredients like calcium citrate plus vitamin D3, aiming to create products that not only taste good but also offer nutritional advantages. This trend of integrating beneficial compounds is expected to gain traction as consumer awareness about health and wellness continues to rise.