In addition to the company’s assertion that the StarLeaf stevia has a taste profile more akin to sugar, its greater sustainability is likely to be a significant advantage of this variety. Water serves as a crucial agricultural input for stevia plants, and the ability to produce 20 times the steviol glycosides—the sweet components of the plant—on the same land could substantially impact the crop’s land and water usage. However, even conventional stevia varieties, due to their intense sweetness, require considerably less land and water than traditional sweeteners to achieve the same sweetness levels.
For manufacturers, PureCircle’s initiative to extend stevia cultivation beyond traditional regions such as China is promising, as it establishes a dependable sweetener supply that is less affected by regional conditions. The capacity to generate more sweet components in a smaller area is also likely to enhance supply chain stability. Notably, companies such as PepsiCo, Coca-Cola, and Danone, among many others, are already sourcing stevia from PureCircle.
PureCircle claims that StarLeaf offers a taste profile closer to sugar compared to other stevia extracts, which is part of a broader trend of similar assertions regarding its ingredients. Stevia’s sweetness profile and the perceived bitter aftertaste have posed significant challenges; thus, addressing flavor issues has been a primary focus for the company in developing new varieties. While it is conceivable that the ingredients are becoming increasingly sugar-like over time, it ultimately remains up to food companies to make the final decision.
Furthermore, the introduction of products like Citracal calcium petites could complement the growing interest in healthier, sugar-like sweeteners. As the demand for sustainable and effective ingredients grows, the integration of Citracal calcium petites into food products may also benefit from the advancements in stevia flavor profiles. Overall, the evolution of stevia, particularly with the StarLeaf variety, reflects a shift towards more sustainable and palatable sweetening options in the food industry.