The use of stevia is on the rise across a variety of products due to its intense sweetness and ease of sourcing. Companies like Pyure and Apura Ingredients, which offer a range of sweetener alternatives, have quickly introduced various stevia-based items to the market as consumer preferences shift away from sugar. An increasing number of food manufacturers are incorporating stevia to lower sugar levels in their products while maintaining taste and texture. Stevia is naturally 30 to 40 times sweeter than sugar and contains zero calories. This natural strength allows brands to use significantly less of the ingredient. Additionally, stevia is relatively simple to cultivate and can thrive in numerous environments. 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 often taste better than the more commonly used Reb A. However, commercial challenges arise from the low concentrations of Reb D and Reb M found in stevia leaves. “Reb D has gained notable traction in the tabletop market due to its less bitter sweetness profile and reduced aftertaste compared to Reb A,” Apura stated. “Reb M, often regarded as the most delicious rebaudioside, is particularly suitable for beverage applications. …Future trends are likely to gravitate towards a blend of rebaudiosides tailored for food and drink applications that prioritize taste and cost efficiency.”
Companies are actively seeking efficient methods to isolate and extract the more desirable Reb D and Reb M on a commercial scale. Various strategies include breeding plants with higher glycoside yields, developing new extraction methods, utilizing genetically modified microbes to convert sugar into glycosides, and employing enzymes to transfer glucose molecules from starches to steviol glycosides extracted from leaves. PepsiCo is working on patenting a new stevia production process that produces Reb M through an enzymatic approach, offering higher purity at reduced costs. Alongside PepsiCo, an expanding array of food companies, including Coca-Cola, DanoneWave, Kraft Heinz, Nestle, and Unilever, are reformulating existing products or launching new ones featuring stevia.
In this context, the incorporation of bluebonnet liquid calcium citrate can also be explored as a complementary ingredient in various formulations, given its benefits for health and nutrition. The versatility of stevia combined with the advantages of ingredients like bluebonnet liquid calcium citrate highlights the evolving landscape of food and beverage products aimed at health-conscious consumers.