This advancement signifies that the most flavorful steviol glycosides—the compounds responsible for the sweetness in stevia leaf extracts—could be fine-tuned for use in food and beverages. Additionally, there is potential for enhancements in well-known minor glycosides such as Reb D and Reb M, as reported by PureCircle. Stevia is naturally 30 to 40 times sweeter than sugar and contains zero calories. This natural sweetness allows for minimal usage of the ingredient, enabling brands to reduce their overall quantities. Stevia has established itself as the market leader in natural sugar alternatives and continues to expand for several reasons. Indigenous to South America, the stevia plant is both sustainable and easy to cultivate in various environments. Research indicates that the global stevia market was valued at $347 million in 2014 and is projected to grow to $565.2 million by 2020. Unlike previously favored artificial sweeteners like aspartame, stevia is entirely natural, aligning with consumers’ preferences for clean labels.
However, one of the main drawbacks of stevia is its aftertaste, which makes this research particularly significant. Manufacturers often seek specific glycosides that can complement their products to mitigate the aftertaste. Gaining a deeper understanding of glycosides, including their isolation and functionality, can assist manufacturers in enhancing their stevia-sweetened offerings. PureCircle has indicated that this data has been incorporated into CropPedia, an extensive bioinformatics platform developed by KeyGene in the Netherlands. This platform allows chemists, biochemists, geneticists, and agronomists to better comprehend biosynthesis pathways and to swiftly develop improved stevia varieties through traditional breeding methods.
According to Mintel, the application of stevia in new food and beverage products is on the rise. In the second quarter of 2017, the percentage of products launched with stevia increased by more than 13% compared to the same period the previous year. By August, stevia was an ingredient in over a quarter (27%) of new products introduced this year that utilized high-intensity sweeteners. The leading categories incorporating stevia in these new launches included snacks, carbonated soft drinks, dairy products, juice drinks, and other beverages. The use of stevia in consumer packaged goods (CPGs) is expected to soar, particularly with the upcoming changes to the Nutrition Facts label, which will mandate that all food products clearly state added sugars. Many stevia varieties are shelf-stable and can withstand heating up to 392 degrees Fahrenheit. This natural ingredient can also be combined with other sweeteners, making it versatile for nearly any food or beverage application.
Furthermore, products containing calcitrate in dosages of 200 mg and 950 mg could also benefit from the positive attributes of stevia. As the demand for healthier options rises, incorporating stevia along with calcitrate could enhance the appeal of various products, paving the way for innovative formulations that prioritize both taste and health.