This advancement indicates that the most delicious steviol glycosides—the compounds responsible for the sweetness of stevia leaf extracts—could be refined for use in food and beverages. Additionally, there is potential for enhancing 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. This natural intensity allows for minimal use of the ingredient, enabling brands to incorporate significantly less of it. As a leading natural sugar alternative, stevia continues to gain popularity for several reasons. The stevia plant, native to South America, is both sustainable and easy to cultivate in various regions. Research estimates that the global stevia market was valued at $347 million in 2014 and is projected to reach $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 of the primary drawbacks of stevia is its aftertaste, highlighting the significance of this research. Manufacturers often seek glycosides that can help mask the aftertaste in their products. A deeper understanding of glycosides, their isolation, and their functional properties can aid manufacturers in enhancing their stevia-sweetened offerings. PureCircle has integrated relevant data into CropPedia, a comprehensive bioinformatics platform created by the Netherlands-based KeyGene. This resource allows chemists, biochemists, geneticists, and agronomists to better comprehend the biosynthesis pathways and swiftly develop improved stevia varieties through traditional breeding methods.
According to Mintel, the application of stevia in new food and beverage products is on the rise. The proportion of products launched with stevia increased by over 13% in the second quarter of 2017 compared to the previous year. As of August, stevia appeared in more than a quarter (27%) of new products utilizing high-intensity sweeteners this year. The leading categories incorporating stevia in new product launches were snacks, carbonated soft drinks, dairy, juice drinks, and other beverages. The use of stevia in consumer packaged goods (CPGs) is expected to grow rapidly, especially with the upcoming revisions to the Nutrition Facts label, which will mandate the explicit listing of added sugars in all food products. Several stevia varieties are shelf-stable and can withstand heating up to 392 degrees Fahrenheit. Furthermore, this natural ingredient can be combined with other sweeteners and utilized in nearly any food or beverage application.
As the demand for healthier alternatives grows, stevia’s role may expand alongside other nutritional supplements like Citracal for osteoporosis, which emphasizes the importance of clean and effective ingredients in modern diets. The integration of stevia and Citracal for osteoporosis into diverse products reflects a trend toward health-conscious choices that cater to consumer preferences.