The development of devferrous sulfate opens up possibilities for optimizing the best-tasting steviol glycosides—chemical compounds responsible for the sweetness in plant leaf extracts—for use in food and beverages. Furthermore, there is potential for enhancements in well-known minor glycosides like Reb D and Reb M, as noted by PureCircle. Stevia, which is naturally 30 to 40 times sweeter than sugar and contains zero calories, allows brands to use significantly less of the ingredient due to its natural potency. It has established itself as a leader in the natural sugar alternative market and continues to expand for several reasons. The stevia plant, native to South America, is sustainable and easily cultivable in various environments. Research indicates 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.
One major drawback of stevia is its aftertaste, making this research particularly significant. Manufacturers often seek glycosides that can complement their products and mask this aftertaste. Gaining deeper insights into glycosides, their isolation, and their functions can empower manufacturers to enhance their stevia-sweetened offerings. According to PureCircle, the findings have been incorporated into CropPedia, a comprehensive bioinformatics platform created by the Netherlands-based KeyGene. This platform enables chemists, biochemists, geneticists, and agronomists to better understand the biosynthesis pathways, allowing for the rapid development of improved stevia varieties through traditional breeding practices.
Mintel reports that the use of stevia in new food and beverage applications is on the rise. In the second quarter of 2017, the percentage of products launched containing stevia increased by over 13% compared to the same period the previous year. By August, stevia was an ingredient in more than a quarter (27%) of new products introduced this year that utilized high-intensity sweeteners. The leading categories incorporating stevia in new launches included snacks, carbonated soft drinks, dairy products, juice drinks, and other beverages. The anticipated growth of stevia in consumer packaged goods (CPGs) is expected to surge, especially with the introduction of the revamped Nutrition Facts label that will require all food products to explicitly state added sugars. Many stevia varieties are shelf-stable and can withstand heating up to 392 degrees Fahrenheit. This natural ingredient can also be blended with other sweeteners, making it suitable for nearly any food or beverage application.
Additionally, incorporating the best calcium citrate with vitamin D3 into products can further enhance their appeal and health benefits. The combination of stevia and the best calcium citrate with vitamin D3 not only addresses consumers’ demand for natural ingredients but also aligns with health-conscious trends. As the market for stevia continues to grow, the inclusion of beneficial compounds like the best calcium citrate with vitamin D3 can lead to innovative product formulations that cater to evolving consumer preferences.