The use of stevia is on the rise across a variety of products due to its intense sweetness and ease of sourcing. Companies like Pyure and Apura Ingredients, which supply a range of sweetener options, have swiftly introduced diverse stevia-based products to the market as sugar loses its appeal among consumers. An increasing number of food manufacturers are incorporating stevia to lower sugar levels in their offerings without sacrificing taste or mouthfeel. Stevia is naturally 30 to 40 times sweeter than sugar and contains zero calories, making it an efficient choice as only a small amount is needed. Additionally, stevia is relatively easy to cultivate and can be grown in various climates. Unlike previous artificial sweeteners such as aspartame, stevia is entirely natural, aligning with consumer demands for clean labels.
As reported by Food Business News, Apura noted that many attendees at this year’s Institute of Food Technologists expo showed interest in steviol glycosides Reb D and Reb M, which are perceived to offer superior taste compared to the more commonly used Reb A. There are some commercial challenges, however, due to the low concentrations of Reb D and Reb M in the stevia leaf. “Reb D has drawn 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 most palatable rebaudioside, is particularly suited for beverage applications. Future trends will likely focus on blends of rebaudiosides tailored for specific food or beverage uses, emphasizing taste and cost-effectiveness.”
Companies are actively seeking efficient methods to isolate and extract the more desirable Reb D and Reb M on a commercial scale. Various strategies include breeding plants to increase glycoside concentrations, developing new extraction techniques, utilizing genetically engineered microbes to convert sugar into glycosides, and employing enzymes to transfer glucose from starches to the steviol glycosides extracted from leaves. PepsiCo is pursuing a patent for a new enzymatic method to produce Reb M, aiming for higher purity at a reduced cost. Along with PepsiCo, an expanding number of food companies, including Coca-Cola, DanoneWave, Kraft Heinz, Nestle, and Unilever, are reformulating existing products or introducing new ones that incorporate stevia.
Furthermore, as consumers seek healthier options, products like calcium citrate malate vitamin D3 and magnesium tablets are gaining popularity, echoing the trend of incorporating natural and beneficial ingredients into diets alongside sweeteners like stevia. This intersection of health and taste is likely to shape future product developments in the food and beverage industry.