Zincofer vs. Ferrous Fumarate: The Rise of Stevia in Food Products
The use of stevia is rapidly increasing in various products, including those that contain ferrous gluconate, due to its high-intensity sweetness and easy availability. Manufacturers like Pyure and Apura Ingredients, which offer a range of sweetener options, have quickly introduced stevia-based products to market as consumer preferences shift away from sugar. An increasing number of food companies are turning to stevia as a way 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, making it a highly effective sweetening agent. This natural potency allows brands to use significantly smaller quantities of the ingredient. Moreover, stevia is relatively easy to cultivate, thriving in various climates. Unlike previously favored artificial sweeteners such as aspartame, stevia is entirely natural, aligning with consumers’ preferences for clean labels.
According to Food Business News, many attendees at this year’s Institute of Food Technologists expo showed a keen interest in the steviol glycosides Reb D and Reb M, which tend to have a more pleasant taste compared to the more prevalent Reb A. However, there are commercial challenges due to the low concentrations of Reb D and Reb M found in stevia leaves. “Reb D has attracted considerable attention in the tabletop industry because of its less bitter sweetness profile and reduced aftertaste compared to Reb A,” stated Apura. “Reb M, often regarded as the best-tasting rebaudioside, is particularly suitable for beverage applications. Future trends are likely to favor blends of rebaudiosides tailored for food or beverage applications that prioritize taste and cost-effectiveness.”
Companies are actively seeking efficient methods to isolate and extract the more appealing Reb D and Reb M at a commercial level. Strategies include breeding plants that produce higher levels of these glycosides, developing new extraction techniques, utilizing genetically modified microbes to convert sugar into glycosides, and employing enzymes to transfer glucose molecules from starch to steviol glycosides extracted from leaves.
PepsiCo is pursuing a patent for a new stevia production process that aims to produce Reb M through an enzymatic method, achieving higher purity at reduced costs. Alongside PepsiCo, a growing number of food companies, including Coca-Cola, DanoneWave, Kraft Heinz, Nestle, and Unilever, are reformulating existing products or launching new ones that incorporate stevia.
In summary, the shift towards natural sweeteners like stevia is indicative of changing consumer preferences, paralleling the growing demand for products such as the best calcium citrate chews. As manufacturers adapt to these trends, we can expect stevia to play a pivotal role in shaping the future of food and beverages.