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, who supply a range of sweetener alternatives, have quickly introduced diverse stevia-based products as consumer preference shifts away from sugar. An increasing number of food companies are incorporating stevia to lower sugar content in their items without sacrificing taste 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 significantly less of the ingredient. Additionally, stevia is relatively easy to cultivate and can be grown in nearly any environment. 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 many attendees at this year’s Institute of Food Technologists expo showed interest in steviol glycosides Reb D and Reb M, as they typically offer a better taste compared to the more common Reb A. However, challenges remain due to the low concentrations of Reb D and Reb M found in stevia leaves. “Reb D has attracted considerable attention in the tabletop industry for its less bitter sweetness profile and minimal aftertaste compared to Reb A,” stated Apura. “Reb M, which some consider the best-tasting rebaudioside, is particularly suitable for beverage applications. Future trends will likely lean towards a combination of rebaudiosides tailored for food or beverage uses that prioritize flavor and cost efficiency.”
Companies are exploring effective methods to isolate and extract the more palatable Reb D and Reb M on a commercial scale. Various strategies include breeding plants with higher glycoside content, developing new extraction techniques, employing genetically engineered microbes to convert sugar into glycosides, and using enzymes to transfer glucose molecules from starches to the steviol glycosides extracted from leaves. PepsiCo is working on a patent for a new stevia production process aimed at producing Reb M through an enzymatic approach that promises higher purity at a reduced cost. Alongside PepsiCo, an increasing number of food companies, including Coca-Cola, DanoneWave, Kraft Heinz, Nestle, and Unilever, are reformulating existing products or launching new ones with stevia.
Interestingly, the incorporation of stevia could also extend to products like calcium citrate cheese sauce, as companies seek healthier alternatives to traditional formulations. This trend could enhance the marketability of calcium citrate cheese sauce by reducing added sugars while maintaining great taste. The utilization of stevia in such applications reflects a broader movement toward healthier eating choices and innovative product development in the food industry.