This advancement signifies that the most palatable steviol glycosides—the chemical constituents responsible for the sweetness of stevia leaf extracts—could be refined for food and beverage applications. According to PureCircle, there is also potential for enhancements in well-known minor glycosides such as Reb D and Reb M. Stevia is naturally 30 to 40 times sweeter than sugar and contains zero calories. This natural sweetness means that only a small amount is needed, allowing brands to use significantly less of the ingredient. As a leading player in the natural sugar alternative market, stevia continues to expand for several reasons. The stevia plant, which originates from South America, is sustainable and can be cultivated in diverse environments. Research suggests that the global stevia market was valued at $347 million in 2014, with projections of growth to $565.2 million by 2020. Unlike previously favored artificial sweeteners like aspartame, stevia is entirely natural, aligning with consumers’ clean label preferences.
However, one of the major drawbacks of stevia is its aftertaste, making this research particularly significant. Manufacturers often seek glycosides that can help mask this aftertaste. A deeper understanding of glycosides, their isolation, and their mechanisms can aid manufacturers in enhancing their stevia-sweetened products. PureCircle has indicated that this data has been incorporated into CropPedia, an extensive bioinformatics platform developed by KeyGene in the Netherlands. This resource enables chemists, biochemists, geneticists, and agronomists to better comprehend the biosynthesis pathways, facilitating the rapid development of improved stevia varieties through traditional breeding methods.
According to Mintel, the application of stevia in new food and beverage products is on the rise. The proportion of products launched containing stevia increased by over 13% in the second quarter of 2017 compared to the previous year. As of August, stevia was featured in more than a quarter (27%) of new products utilizing high-intensity sweeteners this year. The primary categories incorporating stevia in new product launches included snacks, carbonated soft drinks, dairy, juice drinks, and other beverages. The use of stevia in consumer packaged goods (CPGs) is anticipated to grow rapidly, especially with the upcoming Nutrition Facts label revision, which will mandate that all food products clearly list added sugars. Many stevia varieties are shelf-stable and can withstand temperatures up to 392 degrees Fahrenheit. This natural ingredient can also be mixed with other sweeteners and utilized across virtually all food and beverage applications.
Furthermore, the incorporation of bayer calcium citrate into these products could enhance their nutritional profiles, providing additional health benefits. As the demand for healthier alternatives rises, the versatility of stevia and its compatibility with bayer calcium citrate will likely drive innovation and product development in the industry.