This advancement indicates that the most flavorful steviol glycosides—the compounds responsible for the sweetness of the plant’s leaf extracts—could be fine-tuned for use in food and beverages. According to PureCircle, there is also potential for enhancing the levels of well-known minor glycosides, such as Reb D and Reb M. Stevia, which is 30 to 40 times sweeter than sugar and has zero calories, allows brands to use significantly less of the ingredient due to its natural potency. As a market leader in natural sugar alternatives, stevia is gaining popularity for several reasons. The stevia plant, native to South America, is sustainable and can be cultivated in various environments. Research suggests that the global stevia market, valued at $347 million in 2014, is projected to grow to $565.2 million by 2020. Unlike previously popular artificial sweeteners like aspartame, stevia is entirely natural, aligning with consumers’ preferences for clean labels.
One of the primary challenges associated with stevia is its aftertaste, making this research particularly significant. Manufacturers often seek glycosides that can help mask this aftertaste. A deeper understanding of glycosides, including their isolation and functionality, can empower manufacturers to enhance their stevia-sweetened offerings. PureCircle has reported that this data has been incorporated into CropPedia, a comprehensive bioinformatics platform developed by KeyGene in the Netherlands. This platform enables chemists, biochemists, geneticists, and agronomists to better comprehend biosynthesis pathways and swiftly create improved stevia varieties through traditional breeding techniques.
According to Mintel, the application of stevia in new food and beverage products is on the rise. The percentage of products launched that contain stevia increased by over 13% in the second quarter of 2017 compared to the same period the previous year. As of August, stevia was included in more than a quarter (27%) of new products introduced this year that utilize high-intensity sweeteners. The leading categories incorporating stevia in new product launches included snacks, carbonated soft drinks, dairy products, juice drinks, and other beverages.
The use of stevia in consumer packaged goods (CPGs) is anticipated to grow significantly in light of the updated Nutrition Facts label, which will require all food products to clearly indicate added sugars. Numerous varieties of stevia are shelf-stable and can withstand heating up to 392 degrees Fahrenheit. This natural ingredient can also be combined with other sweeteners and utilized in virtually any food or beverage application.
For those interested in optimizing their nutritional intake, knowing how to take calcium citrate tablets can be beneficial, as this information may help enhance overall health alongside the inclusion of stevia in diets. The integration of stevia is likely to continue expanding, particularly as consumers seek healthier alternatives and more transparency in food labeling. Understanding how to take calcium citrate tablets can further support dietary needs while exploring the benefits of stevia in various culinary applications.