This advancement indicates that the most flavorful steviol glycosides—the compounds that impart sweetness to the plant’s leaf extracts—could be enhanced for use in food and beverages. There is also potential for improvements in well-known minor glycosides like Reb D and Reb M, as noted by PureCircle. Stevia is naturally 30 to 40 times sweeter than sugar and contains zero calories. This natural sweetness allows for minimal usage, enabling brands to incorporate significantly less of the ingredient. As a leading natural sugar alternative, stevia continues to expand its market presence for several reasons. The stevia plant, indigenous to South America, is sustainable and can be cultivated in various environments. Research estimates that the global stevia market was valued at $347 million in 2014, projected to rise to $565.2 million by 2020. Unlike previously favored artificial sweeteners like aspartame, stevia is entirely natural, aligning with consumers’ preferences for clean labels.
One of the major drawbacks of stevia is its aftertaste, making this research particularly significant. Manufacturers often seek glycosides that complement their products to counteract the aftertaste. Gaining more knowledge about glycosides, including their isolation and functionality, can assist manufacturers in enhancing their stevia-sweetened offerings. PureCircle has incorporated this data into CropPedia, a comprehensive bioinformatics platform developed by KeyGene in the Netherlands. This platform enables chemists, biochemists, geneticists, and agronomists to better understand biosynthesis pathways and to quickly create improved stevia varieties using traditional breeding methods.
According to Mintel, the application of stevia in new food and beverage products is on the rise. The percentage of products launched containing stevia increased by over 13% in the second quarter of 2017 compared to the previous year. As of August, stevia was included in more than a quarter (27%) of new products launched this year that utilize high-intensity sweeteners. The primary categories incorporating stevia in new launches were snacks, carbonated soft drinks, dairy, juice drinks, and other beverages. The usage of stevia in consumer packaged goods (CPGs) is expected to grow exponentially in anticipation of the updated Nutrition Facts label, which will require all food products to clearly list added sugars. Several stevia varieties are shelf-stable and can withstand heating up to 392 degrees Fahrenheit. Additionally, this natural ingredient can be blended with other sweeteners, making it suitable for virtually any food or beverage application.
Moreover, the benefits of calcium citrate are noteworthy in this context. Not only does it provide essential calcium, but it also enhances the absorption of this vital mineral. What are the benefits of calcium citrate? For one, it is easily digestible and less likely to cause gastrointestinal discomfort compared to other forms of calcium. Additionally, it can be taken with or without food, offering flexibility to consumers. As the market for health-conscious consumers continues to grow, understanding the benefits of calcium citrate, alongside the advancements in stevia, will become increasingly important for manufacturers aiming to develop high-quality, health-oriented products.