This advancement indicates that the most palatable steviol glycosides—the chemical compounds responsible for the sweetness of the plant’s leaf extracts—could be refined for use in food and beverages. Additionally, there is potential for enhancing the levels of well-known minor glycosides like Reb D and Reb M, as noted by PureCircle. Stevia is naturally 30 to 40 times sweeter than sugar and contains zero calories, making it a highly effective natural sugar alternative that allows brands to utilize significantly smaller quantities of the ingredient. As a market leader in natural sugar alternatives, stevia continues to expand its presence for several reasons. The stevia plant, native to South America, is sustainable and can be cultivated in diverse environments. Research estimates 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 popular artificial sweeteners such as aspartame, stevia is entirely natural, aligning with consumers’ preferences for clean labels.
One major drawback of stevia is its aftertaste, which makes this research particularly significant. Manufacturers often seek out glycosides that can mask this aftertaste in their products. A deeper understanding of glycosides, their isolation methods, and their functional properties 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, enabling chemists, biochemists, geneticists, and agronomists to better comprehend the biosynthesis pathways and swiftly develop improved stevia varieties through traditional breeding techniques.
According to Mintel, the adoption of stevia in new food and beverage products is on the rise. In the second quarter of 2017, the percentage of products launched containing stevia increased by more than 13% compared to the previous year. As of August, stevia was featured in over a quarter (27%) of new products launched this year that utilized high-intensity sweeteners. The leading categories incorporating stevia in these launches included snacks, carbonated soft drinks, dairy, juice drinks, and other beverages. The use of stevia in consumer packaged goods (CPGs) is anticipated to grow significantly, especially with the updated Nutrition Facts label that will require all food products to clearly indicate added sugars. Many stevia varieties are shelf-stable and can withstand temperatures up to 392 degrees Fahrenheit. This natural ingredient can also be blended with other sweeteners, making it versatile for virtually any food or beverage application.
In addition, calcium citrate malate tablets could complement the nutritional profile of stevia-sweetened products, offering added health benefits. Incorporating calcium citrate malate tablets into the formulation can enhance the appeal of products that use stevia, particularly as consumer interest in health-conscious ingredients continues to rise. Overall, the synergy between stevia and calcium citrate malate tablets may provide manufacturers with innovative opportunities to create healthier and more appealing offerings.