The use of stevia is on the rise across a variety of products due to its intense sweetness and ease of sourcing. Manufacturers like Pyure and Apura Ingredients, which provide a range of sweetener options, have quickly introduced various stevia-based products as consumer preferences shift away from sugar. An increasing number of food companies are incorporating stevia to lower sugar content in their products without sacrificing taste or mouthfeel. Stevia is naturally 30 to 40 times sweeter than sugar and contains zero calories, allowing brands to use significantly less of this ingredient. Additionally, stevia is relatively easy to cultivate and can be grown in many regions. Unlike previously favored artificial sweeteners such as aspartame, stevia is entirely natural, aligning with consumer demands for clean labels.
According to Food Business News, Apura noted that many attendees at the recent Institute of Food Technologists expo showed interest in the steviol glycosides Reb D and Reb M, which are perceived to have a better taste than the more commonly used Reb A. However, there are commercial challenges due to the low concentrations of Reb D and Reb M in the stevia leaf. “Reb D has attracted considerable attention in the tabletop sector for its sweetness profile, which is less bitter and has a milder aftertaste compared to Reb A,” Apura stated. “Reb M, often regarded as the best-tasting rebaudioside, is particularly suitable for beverage applications. Future trends are likely to favor a blend of rebaudiosides tailored for specific food or beverage applications that emphasize taste and cost efficiency.”
Companies are actively seeking effective methods to isolate and extract the more palatable Reb D and Reb M at a commercial scale. Approaches include breeding plants with higher glycoside content, developing new extraction techniques, utilizing genetically engineered microbes to convert sugars into glycosides, and employing enzymes to transfer glucose molecules from starches to steviol glycosides derived from leaves. PepsiCo is working on patenting a new stevia production method aimed at producing Reb M through an enzymatic process that offers higher purity at a reduced cost. Alongside PepsiCo, an expanding list of food companies, including Coca-Cola, DanoneWave, Kraft Heinz, Nestle, and Unilever, are reformulating existing products or launching new ones with stevia.
Moreover, as the demand for healthier alternatives grows, the market for stevia is likely to expand further, potentially integrating ingredients like bluebonnet calcium to enhance nutritional profiles. This trend reflects a broader shift in consumer preferences towards products that align with health and wellness goals, positioning stevia as a key player in the evolving landscape of sweeteners.