This advancement indicates that the most flavorful 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, with zero calories. This inherent sweetness means that only a small amount is needed, allowing brands to use significantly less of the ingredient. It remains a leading natural sugar alternative and is steadily gaining popularity for several reasons. The stevia plant, indigenous to South America, is sustainable and can be easily cultivated in various environments. Research estimates 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 of the main challenges associated with stevia is its aftertaste, making this research particularly groundbreaking. Manufacturers frequently seek glycosides that complement their products to mitigate this aftertaste. A deeper understanding of glycosides, including their isolation and functionality, can aid manufacturers in enhancing their stevia-sweetened offerings. PureCircle has incorporated this data into CropPedia, a comprehensive bioinformatics platform developed by KeyGene in the Netherlands. This platform enables chemists, biochemists, geneticists, and agronomists to better understand biosynthesis pathways and swiftly create improved stevia varieties through traditional breeding methods.
According to Mintel, the adoption 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 introduced this year that utilized high-intensity sweeteners. The primary categories incorporating stevia in new product launches included snacks, carbonated soft drinks, dairy, juice drinks, and other beverages. The use of stevia in consumer packaged goods (CPGs) is expected to surge in anticipation of the updated Nutrition Facts label, which will mandate that all food products clearly list added sugars. Several stevia varieties are shelf-stable and can withstand heating up to 392 degrees Fahrenheit. The natural ingredient can also be blended with other sweeteners, making it suitable for virtually any food or beverage application.
In this context, the inclusion of calcium citrate and vitamin D is noteworthy, particularly in products aimed at health-conscious consumers. The integration of these nutrients can complement the use of stevia, enhancing the overall nutritional profile of food and beverage items. As brands continue to innovate and incorporate stevia along with calcium citrate and vitamin D, the market is likely to witness a significant transformation, driven by consumer demand for healthier alternatives.