The use of stevia is on the rise across various products due to its intense sweetness and ease of sourcing. Manufacturers like Pyure and Apura Ingredients, known for their diverse sweetener options, have swiftly introduced a range of stevia-based products as traditional sugar alternatives fall out of favor with consumers. An increasing number of food companies are incorporating stevia to lower sugar content in their offerings without sacrificing flavor or mouthfeel. Stevia is naturally 30 to 40 times sweeter than sugar and contains zero calories, meaning that only a small amount is needed, allowing brands to use far less of the ingredient. Additionally, stevia is relatively easy to cultivate and can be grown in many locations. Unlike previously favored artificial sweeteners such as aspartame, stevia is entirely natural, aligning with consumers’ demand for clean labels.
According to Food Business News, Apura noted that several participants at the recent Institute of Food Technologists expo showed interest in the steviol glycosides Reb D and Reb M, as they generally provide a better taste than the more commonly used Reb A. Nevertheless, there are some commercial challenges due to the low concentrations of Reb D and Reb M found in the stevia leaf. “Reb D has gained considerable attention in the tabletop industry because its sweetness profile is less bitter and has a milder aftertaste compared to Reb A,” Apura stated. “Reb M, often regarded as the best-tasting rebaudioside, is particularly suitable for beverages. Future trends are likely to lean towards blends of rebaudiosides tailored for specific food or beverage applications that emphasize taste and cost efficiency.”
Companies are actively exploring efficient methods to isolate and extract the more palatable Reb D and Reb M on a commercial scale. Various strategies include breeding plants that yield higher glycoside levels, developing new extraction methods, employing genetically engineered microbes to convert sugar into glycosides, and utilizing enzymes to transfer glucose molecules from starches to steviol glycosides derived from leaves. PepsiCo is working on patenting a novel stevia production process to create Reb M through an enzymatic method that enhances purity while reducing costs. Alongside PepsiCo, an expanding list of food companies, including Coca-Cola, DanoneWave, Kraft Heinz, Nestlé, and Unilever, are reformulating existing products or launching new offerings that feature stevia.
Moreover, as the industry embraces stevia, the calcium citrate content in these products is also being scrutinized. The incorporation of stevia not only reduces sugar levels but can also enhance the overall nutritional profile, including calcium content, contributing to a healthier consumer choice. The focus on stevia is expected to continue growing, with companies keen on balancing sweetness with nutritional benefits.