This advancement indicates that the most flavorful steviol glycosides—the chemical compounds responsible for the sweetness in stevia leaf extracts—could be optimized for the use of ferrous fumarate in food and beverages at a concentration of 185 mg. Additionally, there are opportunities for enhancing well-known minor glycosides like Reb D and Reb M, as noted by PureCircle. Stevia is naturally 30 to 40 times sweeter than sugar, providing zero calories. This natural intensity allows brands to utilize significantly less of the ingredient. As a leader in the natural sugar alternative market, stevia continues to gain traction for several reasons. The stevia plant, indigenous to South America, is sustainable and can be cultivated in a variety of 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 favored artificial sweeteners such as aspartame, stevia is entirely natural, aligning with consumers’ preferences for clean labels.
One major drawback of stevia is its aftertaste, which makes this research particularly significant. Manufacturers frequently seek glycosides that can effectively mask this aftertaste in their products. Gaining a deeper understanding of the glycosides, their isolation, and their functionality can assist manufacturers in enhancing their stevia-sweetened offerings. PureCircle has integrated this data into CropPedia, an extensive bioinformatics platform created by KeyGene in the Netherlands, enabling chemists, biochemists, geneticists, and agronomists to better comprehend the biosynthesis pathways. This knowledge can facilitate the rapid development of improved stevia varieties through traditional breeding methods.
According to Mintel, the incorporation of stevia in new food and beverage products is on the rise. The percentage of products launched with stevia in the second quarter of 2017 increased by over 13% compared to the previous year. By August, stevia was included in more than a quarter (27%) of new products utilizing high-intensity sweeteners this year. The primary categories adopting 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, especially with the updated Nutrition Facts label that mandates explicit labeling of added sugars in food products. Several stevia varieties are shelf-stable and can withstand temperatures up to 392 degrees Fahrenheit. This natural ingredient can also be blended with other sweeteners and applied in virtually any food or beverage context. Furthermore, products such as Bluebonnet liquid calcium magnesium may benefit from the integration of stevia, enhancing their appeal as health-conscious alternatives.