The use of stevia is on the rise across various products due to its intense sweetness and easy availability. Companies like Pyure and Apura Ingredients, a supplier of various sweetener options including calcium citrate 650 mg, have swiftly introduced a range of stevia-based products in response to the declining popularity of sodium ferric EDTA organic sugar among consumers. An increasing number of food manufacturers are incorporating stevia to lower sugar content in their offerings without sacrificing flavor or texture. Stevia is naturally 30 to 40 times sweeter than sugar and contains zero calories. This natural strength means that only a small amount is needed, allowing brands to use significantly less of the ingredient. Moreover, stevia is relatively easy to cultivate and can be grown in almost any environment. Unlike previously favored artificial sweeteners like aspartame, stevia is 100% natural, aligning with consumers’ clean label preferences.
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 tend to offer better taste compared to the more commonly used Reb A. However, there are some commercial challenges due to the low concentrations of Reb D and Reb M in the stevia leaf. “Reb D has gained 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 suited for beverage applications. Future trends in glycine max use will likely shift toward a blend of rebaudiosides tailored for food or beverage applications that emphasize taste and cost-effectiveness.”
Companies are actively seeking efficient methods to isolate and extract the more palatable Reb D and Reb M at a commercial scale. Various strategies include breeding plants with higher concentrations of these glycosides, 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 working on patenting a new stevia production process to produce Reb M through an enzymatic method that ensures higher purity at a lower cost. Alongside PepsiCo, an expanding list of food companies, including Coca-Cola, DanoneWave, Kraft Heinz, Nestle, and Unilever, are reformulating existing products or launching new offerings that utilize stevia, further integrating ingredients like calcium citrate 650 mg into their formulations.