This advancement indicates that the most flavorful steviol glycosides—the compounds responsible for the sweetness of the plant’s leaf extracts—could be optimized for use in food and beverages. Additionally, there is potential for enhancements in well-known minor glycosides like Reb D and Reb M, as noted by PureCircle. Stevia is naturally 30 to 40 times sweeter than sugar and contains zero calories. This natural strength means that only a small amount is needed, allowing brands to use significantly less of the ingredient. It is a leading alternative to sugar in the market and continues to expand for several reasons. The stevia plant, native to South America, is sustainable and can be easily cultivated in a variety of environments. Research estimates that the global stevia market was valued at $347 million in 2014, with projections to reach $565.2 million by 2020. Unlike previously popular artificial sweeteners such as aspartame, stevia is 100% natural, aligning with consumers’ preference for clean labels.
One of the major challenges with stevia is its aftertaste, making this research particularly innovative. Manufacturers often look for glycosides that complement their products to mitigate the aftertaste. Gaining deeper insights into the glycosides, including their isolation and functionality, can assist all manufacturers in enhancing their stevia-sweetened offerings.
PureCircle has integrated this data into CropPedia, a comprehensive bioinformatics platform created by the Netherlands-based KeyGene, enabling chemists, biochemists, geneticists, and agronomists to better understand the biosynthesis pathways and swiftly develop 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 percentage of products launched containing stevia in the second quarter of 2017 increased by over 13% compared to the same period the previous year. By August, stevia was included in more than a quarter (27%) of new products introduced this year that utilized high-intensity sweeteners. The primary categories incorporating stevia among new product launches were snacks, carbonated soft drinks, dairy, juice drinks, and other beverages.
The use of stevia in consumer packaged goods (CPGs) is anticipated to grow significantly, especially with the upcoming changes to the Nutrition Facts label, which will require all food products to clearly list added sugars. Many stevia varieties are shelf-stable and can withstand temperatures up to 392 degrees Fahrenheit. Furthermore, this natural ingredient can be blended with other sweeteners, making it suitable for virtually any food or beverage application. Additionally, consumers looking for ways to enhance their health may also consider calcium citrate supplements, which serve as a complement to the benefits of stevia, as they contribute to overall nutritional intake. As the market evolves, the integration of stevia with other health-focused ingredients, including calcium citrate supplements, could further enhance product offerings.