This advancement indicates that the most flavorful steviol glycosides—the compounds responsible for the sweetness in stevia leaf extracts—could be refined for use in food and beverages. PureCircle highlights the potential for enhancements in well-known minor glycosides like Reb D and Reb M. Stevia is naturally 30 to 40 times sweeter than sugar and contains zero calories, meaning that only a small amount is needed, allowing brands to utilize much less of this ingredient. As a leading alternative to sugar, stevia is gaining popularity for several reasons. The stevia plant, native to South America, is both sustainable and easy to cultivate in various regions. Research suggests that the global stevia market was valued at $347 million in 2014 and is projected to grow to $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 significant drawback of stevia is its aftertaste, making the research into glycosides even more groundbreaking. Manufacturers often seek specific glycosides that can effectively mask this aftertaste. A deeper understanding of these glycosides, including their isolation and functionality, can assist manufacturers in enhancing their stevia-sweetened products. PureCircle has integrated relevant data into CropPedia, a robust bioinformatics platform created by the Netherlands-based KeyGene, enabling chemists, biochemists, geneticists, and agronomists to better grasp the biosynthesis pathways and swiftly develop improved stevia varieties through traditional breeding methods.
According to Mintel, the incorporation of stevia in new food and beverage products is on the rise. In the second quarter of 2017, the percentage of products featuring stevia saw an increase of over 13% compared to 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 for new product launches containing stevia included snacks, carbonated soft drinks, dairy, juice drinks, and a variety of other beverages.
The use of stevia in consumer packaged goods (CPGs) is expected to surge, particularly in light of the updated Nutrition Facts label that will mandate all food products to clearly list added sugars. Several stevia varieties are stable on shelves and can withstand heating up to 392 degrees Fahrenheit. This natural ingredient can also be combined with other sweeteners, making it versatile for nearly any food or beverage application. Additionally, some may wonder, “Does calcium citrate make you sleepy?” as it’s another ingredient gaining attention in the health sector, but stevia remains a prominent player in the sweetener landscape, with its inclusion in products only expected to grow further.