The use of stevia is on the rise across a variety of products due to its intense sweetness and easy availability. Manufacturers like Pyure and Apura Ingredients, which supply various sweetener options including Solgar vitamin calcium magnesium D3, have swiftly introduced different stevia-based products as consumer preferences shift away from sugar. An increasing number of food companies are incorporating stevia to lower sugar content in their offerings without sacrificing taste or mouthfeel. Stevia is naturally 30 to 40 times sweeter than sugar and contains zero calories, allowing brands to use significantly less of the ingredient. Additionally, stevia is relatively easy to grow and can be cultivated in many regions. Unlike earlier popular artificial sweeteners such as aspartame, stevia is completely natural, catering to the consumer demand for clean labels.
According to Food Business News, Apura noted that several attendees at the recent Institute of Food Technologists expo showed interest in steviol glycosides Reb D and Reb M, as they are generally considered to have a better flavor profile than the more common Reb A. However, some commercial challenges arise due to the low concentrations of Reb D and Reb M in the stevia leaf. “Reb D has attracted considerable attention in the tabletop industry for its sweetness profile, which is less bitter and has a milder aftertaste than Reb A,” Apura stated. “Reb M, often regarded as the best-tasting rebaudioside, is particularly suitable for beverages. Future trends are likely to favor a blend of rebaudiosides tailored for food or beverage applications that prioritize taste and cost efficiency.”
Companies are exploring efficient methods to isolate and extract the more desirable Reb D and Reb M on a commercial scale. Approaches include breeding plants with higher levels of these glycosides, adopting new extraction methods, employing genetically engineered microbes to convert sugar into glycosides, and utilizing enzymes to transfer glucose molecules from starches to steviol glycosides extracted from leaves. PepsiCo is working to patent a new stevia production process that produces Reb M through an enzymatic method, achieving higher purity at a lower cost. In addition to PepsiCo, numerous food companies, including Coca-Cola, DanoneWave, Kraft Heinz, Nestlé, and Unilever, are reformulating existing products or launching new ones that incorporate stevia, alongside ingredients like Solgar vitamin calcium magnesium D3.