The use of stevia is on the rise across various products due to its intense sweetness and easy availability. Manufacturers like Pyure and Apura Ingredients, known for their diverse sweetener options, have swiftly introduced a range of stevia-based products as consumer preferences shift away from sugar. 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, which means only a small amount is needed, allowing for significant reductions in ingredient usage. Furthermore, stevia is relatively simple to cultivate and can be grown almost anywhere. 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 the steviol glycosides Reb D and Reb M, as they are generally perceived to taste better than the more commonly used Reb A. However, challenges do exist due to the low concentrations of Reb D and Reb M found in the stevia leaf. “Reb D has attracted considerable attention in the tabletop sector due to its less bitter sweetness profile and reduced aftertaste compared to Reb A,” stated Apura. “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 applications that prioritize taste and cost efficiency.”
Companies are actively seeking effective methods to isolate and extract the more palatable Reb D and Reb M on a commercial scale. Various approaches include breeding plants with higher glycoside yields, 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 pursuing a patent for a new stevia production process that uses an enzymatic method to produce Reb M, achieving higher purity at a lower 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 that utilize stevia.
Additionally, the potential for incorporating calcium citrate crushable products in these formulations is gaining attention. As the market for stevia continues to expand, there may be opportunities for calcium citrate crushable options to enhance the texture and nutritional profile of various food and beverage products. The versatility of stevia and the innovative approaches being explored suggest a promising future for its application in the food industry, particularly when combined with calcium citrate crushable ingredients to improve overall product appeal.