This advancement indicates that the most flavorful steviol glycosides—the compounds responsible for the sweetness in stevia leaf extracts—could be tailored for use in food and beverages. According to PureCircle, there is also potential for enhancements in well-known minor glycosides like Reb D and Reb M. Stevia naturally possesses a sweetness that is 30 to 40 times greater than sugar while containing zero calories. This inherent potency allows brands to use significantly smaller quantities of the ingredient. As a leading natural sugar alternative, stevia is gaining traction for several reasons. The stevia plant, indigenous to South America, is sustainable and easily cultivable in various regions. Research estimates that the global stevia market was valued at $347 million in 2014 and is projected to reach $565.2 million by 2020. Unlike previously favored artificial sweeteners such as aspartame, stevia is entirely natural, aligning with consumers’ preferences for clean labels.
However, one of the primary drawbacks of stevia is its aftertaste, making this research particularly significant. Manufacturers often seek specific glycosides that can effectively mask the aftertaste in their products. A deeper understanding of glycosides, how they can be isolated, and their mechanisms can assist manufacturers in enhancing their stevia-sweetened offerings.
PureCircle has integrated this data into CropPedia, a comprehensive bioinformatics platform developed by KeyGene in the Netherlands. This platform allows chemists, biochemists, geneticists, and agronomists to gain insights into biosynthesis pathways, enabling the rapid development of 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 percentage of product launches featuring 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 launched this year that utilized high-intensity sweeteners. The leading categories incorporating stevia in new launches included snacks, carbonated soft drinks, dairy, juice drinks, and other beverages.
The use of stevia in consumer packaged goods (CPGs) is anticipated to grow significantly with the upcoming changes to the Nutrition Facts label, which will mandate the explicit listing of added sugars in all food products. Several varieties of stevia are shelf-stable and can withstand heating up to 392 degrees Fahrenheit. This natural ingredient can be combined with other sweeteners and applied in virtually any food or beverage context, including those that use calcium citrate without d. The versatility of stevia further positions it as an essential component in the evolving landscape of food and beverage formulation.