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, which offer a range of sweetener options, have quickly introduced different stevia-based products as consumer preferences shift away from sugar. An increasing number of food companies are incorporating stevia as a substitute to lower sugar content in their products while maintaining taste and mouthfeel. Stevia is naturally 30 to 40 times sweeter than sugar and contains zero calories, allowing brands to use smaller amounts of this ingredient. Additionally, stevia is relatively easy to cultivate and can grow in numerous environments. Unlike once-popular artificial sweeteners such as aspartame, stevia is completely natural, aligning with consumers’ desires for clean labels.
According to Food Business News, Apura reported that many attendees at this year’s Institute of Food Technologists expo showed interest in the steviol glycosides Reb D and Reb M, as they often taste better than the more commonly used Reb A. However, challenges remain due to the low concentrations of Reb D and Reb M found in stevia leaves. “Reb D has gained considerable attention in the tabletop industry for its less bitter sweetness profile and reduced aftertaste compared to Reb A,” Apura stated. “Reb M, often regarded as the best-tasting rebaudioside, is particularly suitable for beverage applications. Future trends are likely to focus on blends of rebaudiosides tailored for food or beverage uses that emphasize taste and cost efficiency.”
Companies are exploring effective methods to isolate and extract the tastier Reb D and Reb M on a commercial scale. Strategies include breeding plants that yield higher levels of these glycosides, developing new extraction techniques, using genetically modified microbes to convert sugar into glycosides, and employing enzymes to transfer glucose molecules from starches to steviol glycosides derived from leaves. PepsiCo is attempting to patent a new enzymatic process for producing Reb M, which 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 offerings that utilize stevia.
Additionally, as consumers become more health-conscious, products like calcium citrate chews 500 mg are gaining popularity, emphasizing the trend towards natural ingredients and healthier alternatives. The integration of stevia in various formulations, including those that may pair well with calcium citrate chews 500 mg, reflects a broader shift in the food industry towards cleaner, more appealing options. The demand for stevia continues to grow as brands seek innovative ways to meet consumer preferences while reducing sugar content.