This development highlights the differences between ferrous sulfate and ferrous bisglycinate, indicating that the most palatable steviol glycosides—the chemical compounds responsible for the sweetness in the plant’s leaf extracts—could be optimized for food and beverage applications. According to PureCircle, there is also potential for enhancements in well-known minor glycosides such as Reb D and Reb 80 M.
Stevia, a natural sweetener, is 30 to 40 times sweeter than sugar and contains zero calories. This inherent potency allows brands to utilize significantly less of the ingredient, making it a leading alternative in the sugar substitute market. Its popularity is growing for several reasons: the stevia plant, native to South America, is sustainable and easy to cultivate almost anywhere. Research estimates that the global stevia market was valued at $347 million in 2014 and is projected to rise to $565.2 million by 2020. Unlike previously popular artificial sweeteners such as aspartame, stevia is entirely natural, meeting consumer demands for clean labels.
One of the primary drawbacks of stevia is its aftertaste, making this research particularly significant. Manufacturers often seek glycosides that can complement their products and mask any undesirable aftertaste. A better understanding of glycosides, including their isolation and functionality, 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 integration allows chemists, biochemists, geneticists, and agronomists to gain insight into biosynthesis pathways, enabling rapid development of improved stevia varieties through traditional breeding methods.
According to Mintel, the use of stevia in new food and beverage applications 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. By August, stevia was included in more than a quarter (27%) of new products launched that utilized high-intensity sweeteners this year. The primary categories utilizing stevia in new product launches were snacks, carbonated soft drinks, dairy, juice drinks, and various other beverages.
The use of stevia in consumer packaged goods (CPGs) is anticipated to grow exponentially, especially with the upcoming changes to the Nutrition Facts label, which will require all food products to clearly list added sugars. Several stevia varieties are shelf-stable and can withstand temperatures of up to 392 degrees Fahrenheit. Additionally, this natural ingredient can be combined with other sweeteners and utilized in virtually any food or beverage application.
Incorporating products such as bluebonnet calcium citrate magnesium D3 can also enhance the nutritional profile of food and beverages featuring stevia, aligning with current health trends. Thus, the integration of stevia with other beneficial components can create a more appealing and health-conscious product offering.