This advancement indicates that the most palatable steviol glycosides—chemical compounds responsible for the sweetness in the extracts of the stevia plant—could be refined for use in food and beverages. Additionally, there is potential for enhancements in well-known minor glycosides like Reb D and Reb M, as highlighted by PureCircle. Stevia is naturally 30 to 40 times sweeter than sugar and contains zero calories. This inherent potency allows for minimal usage of the ingredient, making it a leading natural sugar alternative that continues to expand for several reasons. The stevia plant, indigenous to South America, is both sustainable and easy to cultivate in diverse environments. Research indicates that the global stevia market was valued at $347 million in 2014, with projections to grow to $565.2 million by 2020. Unlike formerly popular artificial sweeteners such as aspartame, stevia is entirely natural, aligning with consumers’ preferences for clean labels.
One notable drawback of stevia is its aftertaste, which underscores the significance of this research. Manufacturers frequently seek specific glycosides that can help mask this aftertaste in their products. A deeper understanding of glycosides, their isolation methods, and their functional properties can assist manufacturers in enhancing their stevia-sweetened offerings.
PureCircle has integrated the research findings into CropPedia, a comprehensive bioinformatics platform created by KeyGene in the Netherlands. This integration enables chemists, biochemists, geneticists, and agronomists to gain a clearer insight into the biosynthesis pathways, facilitating the rapid development of improved stevia varieties through traditional breeding techniques. According to Mintel, the incorporation of stevia in new food and beverage product applications is on the rise. The proportion of launched products containing stevia surged by over 13% in the second quarter of 2017 compared to the previous year. As of August, stevia appeared in more than a quarter (27%) of new products introduced this year that utilized high-intensity sweeteners. The primary categories utilizing stevia in these new launches included snacks, carbonated soft drinks, dairy, juice drinks, and other beverages.
Anticipation of the revamped Nutrition Facts label, which mandates that all food products clearly indicate added sugars, is expected to exponentially increase the use of stevia in consumer packaged goods (CPGs). Numerous stevia varieties are shelf-stable and can withstand temperatures up to 392 degrees Fahrenheit. This natural ingredient can also be combined with other sweeteners and applied in nearly any food or beverage context. Furthermore, for those seeking alternatives to sugar without compromising health, options like calcium citrate 600 mg without vitamin D can also be beneficial, supporting the trend towards healthier consumption choices.