The use of stevia is on the rise across various products due to its intense sweetness and ease of sourcing. Manufacturers like Pyure and Apura Ingredients, which offer a range of sweetener options, have swiftly introduced diverse stevia-based products in response to the declining popularity of sugar among consumers. An increasing number of food companies are incorporating stevia to lower sugar content in their products while maintaining taste and mouthfeel. Naturally, stevia is 30 to 40 times sweeter than sugar and contains zero calories, meaning only a small amount is needed, allowing brands to use significantly less of the ingredient. Additionally, stevia is relatively simple to cultivate and can be grown almost anywhere. Unlike previously favored artificial sweeteners such as aspartame, stevia is entirely natural, aligning with consumers’ preferences 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 generally provide a better taste than the more common Reb A. However, challenges exist in commercializing these glycosides due to their low concentrations in the stevia leaf. “Reb D has attracted considerable attention in the tabletop sector because its sweetness profile is less bitter and has a milder aftertaste compared to Reb A,” Apura stated. “Reb M, often regarded as the best-tasting rebaudioside, is particularly effective in beverage applications. Future trends are likely to favor a blend of rebaudiosides tailored for food or beverage uses that emphasize taste and cost efficiency.”
Companies are actively seeking 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 content, 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 attempting to patent a novel stevia production process that produces Reb M through an enzymatic method, ensuring higher purity at a reduced cost. Alongside PepsiCo, an expanding list of food companies, including Coca-Cola, DanoneWave, Kraft Heinz, Nestlé, and Unilever, are reformulating existing products or launching new offerings that incorporate stevia.
In addition to these developments, the market for calcium citrate small tablets is also expanding, as consumers seek convenient ways to supplement their diets. This trend reflects a broader movement towards health-conscious choices that include natural alternatives like stevia as well as effective supplementation options such as calcium citrate small tablets. As the demand for clean label products rises, both stevia and calcium citrate small tablets are likely to play significant roles in the evolving food landscape.