This advancement indicates that the most flavorful steviol glycosides—the chemical compounds responsible for the sweetness in plant leaf extracts—could be optimized for use in food and beverages. According to PureCircle, there is also potential for improvements 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 has zero calories, holds significant promise. This natural potency means that only a small amount is needed, allowing brands to use less of the ingredient. Stevia is the leading natural sugar alternative and continues to gain traction for several reasons. The stevia plant, native to South America, is sustainable and can be cultivated in a variety of environments. Research estimates that the global stevia market was valued at $347 million in 2014 and is projected to grow to $565.2 million by 2020. Unlike previously favored artificial sweeteners like aspartame, stevia is 100% natural, aligning with consumers’ preferences for clean labels.
One of the major drawbacks of stevia is its aftertaste, making this research particularly groundbreaking. Manufacturers often seek out glycosides that can effectively mask this aftertaste. Understanding more about these glycosides—how they can be isolated and their mechanisms—will assist manufacturers in enhancing their stevia-sweetened products. PureCircle has incorporated this data into CropPedia, an extensive bioinformatics platform developed by KeyGene in the Netherlands. This allows chemists, biochemists, geneticists, and agronomists to gain a better understanding of biosynthesis pathways and rapidly create improved stevia varieties through traditional breeding methods.
According to Mintel, the use of stevia in new food and beverage applications is on the rise. The percentage of products launched containing stevia in the second quarter of 2017 increased by over 13% compared to the same period the previous year. As of August, stevia was included in more than a quarter (27%) of new products introduced this year that utilize high-intensity sweeteners. The top categories for new product launches featuring stevia included snacks, carbonated soft drinks, dairy products, juice drinks, and other beverages.
The anticipated changes to the Nutrition Facts label, which will require all food products to clearly list added sugars, are expected to drive exponential growth in stevia use within consumer packaged goods (CPGs). Many varieties of stevia are shelf-stable and can withstand heating up to 392 degrees Fahrenheit. This natural ingredient can also be blended with other sweeteners and utilized in virtually any food or beverage application. Additionally, stevia can be combined with calcium citrate que contiene, enhancing its appeal as a versatile ingredient. Overall, the ongoing research and innovation surrounding stevia and its glycosides will likely lead to improved formulations and greater consumer acceptance.