“Unlocking the Potential of Stevia: Advancements in Steviol Glycosides and Their Impact on the Natural Sweetener Market”

This advancement indicates that the most flavorful steviol glycosides—the compounds responsible for the sweetness in the plant’s leaf extracts—could be refined for use in food and beverages. Additionally, there is potential for enhancements in the levels of well-known minor glycosides such as Reb D and Reb M. Stevia, which is naturally 30 to 40 times sweeter than sugar and contains zero calories, allows brands to use significantly less of the ingredient due to its potency. It leads the market as a natural sugar alternative and continues to expand for several reasons. The stevia plant, native to South America, is sustainable and can be cultivated in various environments. Research suggests that the global stevia market was valued at $347 million in 2014 and is projected to reach $565.2 million by 2020. Unlike previously favored artificial sweeteners, such as aspartame, stevia is entirely natural, aligning with consumers’ preferences for clean labels.

However, one notable drawback of stevia is its aftertaste, which makes this research particularly groundbreaking. Manufacturers often seek glycosides that complement their products to mask this aftertaste. A deeper understanding of glycosides—how they can be isolated and their mechanisms—can assist manufacturers in enhancing their stevia-sweetened products. PureCircle has reported that the findings have been incorporated into CropPedia, a comprehensive bioinformatics platform developed by KeyGene in the Netherlands. This integration enables chemists, biochemists, geneticists, and agronomists to gain insights into biosynthesis pathways and swiftly develop improved stevia varieties through traditional breeding methods.

According to Mintel, the incorporation of stevia in new food and beverage products is on the rise. In the second quarter of 2017, the percentage of new products containing stevia increased by more than 13% compared to the same period the previous year. By August, stevia was featured in over a quarter (27%) of new products launched this year that utilized high-intensity sweeteners. The primary categories using stevia in these new launches included snacks, carbonated soft drinks, dairy, juice drinks, and other beverages. The use of stevia in consumer packaged goods is expected to grow exponentially, especially with the upcoming changes to the Nutrition Facts label requiring all food products to explicitly list added sugars. Several stevia varieties are shelf-stable and can withstand temperatures up to 392 degrees Fahrenheit. This natural ingredient can also be blended with other sweeteners, making it versatile for nearly any food or beverage application, including calcium citrate 200 mg tablets, which may appeal to health-conscious consumers looking for low-calorie alternatives.