This advancement indicates that the most flavorful steviol glycosides—the compounds responsible for the sweetness of the plant’s leaf extracts—could be fine-tuned for applications in food and beverages. Additionally, there is potential for enhancements in well-known minor glycosides such as Reb D and Reb M, as highlighted by PureCircle. Stevia is naturally 30 to 40 times sweeter than sugar and contains zero calories. This natural sweetness means that only a small amount is needed, allowing brands to utilize significantly less of the ingredient. Stevia is the leading natural sugar alternative and continues to expand for various reasons. The stevia plant, indigenous to South America, is sustainable and can be cultivated in many 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 favored artificial sweeteners like aspartame, stevia is 100% natural, aligning with consumer demands for clean labeling.
One of the main drawbacks of stevia is its aftertaste, making this research particularly groundbreaking. Manufacturers frequently seek glycosides that can complement their products by masking the aftertaste. Gaining a deeper understanding of the glycosides, including how to isolate them and their functional properties, can assist manufacturers in enhancing their stevia-sweetened offerings. PureCircle noted that this information has been incorporated into CropPedia, a robust bioinformatics platform developed by KeyGene in the Netherlands. This integration allows chemists, biochemists, geneticists, and agronomists to gain insights into biosynthesis pathways and to 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 proportion of products launched containing stevia in the second quarter of 2017 increased by more than 13% compared to the previous year. As of August, stevia was an ingredient in over a quarter (27%) of new products introduced this year that utilized high-intensity sweeteners. The leading categories incorporating stevia in recent launches included snacks, carbonated soft drinks, dairy, juice drinks, and various beverages. The utilization of stevia in consumer packaged goods (CPGs) is anticipated to grow significantly, especially with the upcoming changes to the Nutrition Facts label, which will mandate the explicit listing of added sugars in food products. Several stevia varieties are shelf-stable and can withstand temperatures up to 392 degrees Fahrenheit. The natural ingredient can also be combined with other sweeteners and used in nearly any food or beverage application. Furthermore, incorporating additives such as carbamide forte, alfalfa, and calcium citrate malate can enhance the nutritional profile of these products, meeting consumer health expectations.