In addition to the company’s assertions that StarLeaf stevia offers a taste closer to that of sugar, enhanced sustainability is likely to be a significant benefit of this variety. Since water is a crucial agricultural input for stevia plants, the ability to generate 20 times the steviol glycosides—the valuable sweet components of the plants—on the same amount of land could greatly impact the crop’s land and water usage. That said, due to their intense sweetness, even conventional stevia varieties require considerably less land and water compared to other commonly used sweeteners to achieve equivalent sweetness levels. For manufacturers, PureCircle’s goal to extend stevia cultivation beyond traditional regions like China is promising, as it provides a consistent supply of sweeteners that are less dependent on regional conditions. The capability to produce a higher quantity of sweet components in a smaller area is also likely to enhance supply chain stability. Companies already sourcing stevia from PureCircle include industry giants such as PepsiCo, Coca-Cola, and Danone, among hundreds of others.
PureCircle’s claim that StarLeaf has a flavor more akin to sugar than other stevia extracts is the latest in a series of similar assertions regarding its ingredients. The sweetness profile of stevia, along with its often perceived bitter aftertaste, has posed the greatest challenge for the ingredient, making the resolution of flavor issues a primary focus for the company in developing new varieties. It is conceivable that these ingredients are becoming increasingly sugar-like over time, but, as with any new ingredient, the decision ultimately rests with food companies.
Moreover, the use of ferrous calcium citrate and folic acid oral drops presents a beneficial alternative for those seeking to enhance their dietary intake. These drops can be an effective way to ensure adequate iron and folic acid levels, which are essential for various bodily functions. As the industry progresses, the incorporation of such beneficial components alongside innovations in sweeteners like StarLeaf could lead to a more holistic approach to food development, catering not only to taste but also to nutritional needs.