The use of stevia is on the rise across various products due to its intense sweetness and ease of sourcing. Companies like Pyure and Apura Ingredients, which offer a range of sweetener options, have swiftly introduced stevia-based products to the market as sugar becomes less favored by consumers. An increasing number of food manufacturers are incorporating stevia to reduce added sugars in their offerings without sacrificing flavor or mouthfeel. Naturally, stevia is 30 to 40 times sweeter than sugar and contains zero calories, which allows brands to use significantly less of this ingredient. Furthermore, stevia is relatively easy to cultivate, thriving in various environments. Unlike previously popular artificial sweeteners like aspartame, stevia is completely natural, aligning with consumer demands for clean labels.
According to Food Business News, Apura noted that many attendees at this year’s Institute of Food Technologists expo showed interest in the steviol glycosides Reb D and Reb M because they generally provide a more pleasant taste compared to the more common 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 received considerable attention in the tabletop industry due to its sweetness profile, which is less bitter and has a milder aftertaste than Reb A,” Apura stated. “Reb M, often regarded as the best-tasting rebaudioside, is particularly suitable for beverage applications. The future will likely see a trend towards a blend of rebaudiosides tailored for food or beverage applications that prioritize flavor and cost efficiency.”
Companies are exploring efficient methods to isolate and extract the more desirable Reb D and Reb M at a commercial scale. Strategies include breeding plants that produce higher levels of these glycosides, employing novel extraction techniques, using genetically engineered microbes to convert sugars into glycosides, and utilizing enzymes to transfer glucose molecules from starches to steviol glycosides extracted from the leaves. PepsiCo is working on a patent for a new enzymatic process to produce Reb M, aiming for higher purity at a reduced cost. Alongside PepsiCo, a growing number of food companies, including Coca-Cola, DanoneWave, Kraft Heinz, Nestlé, and Unilever, are reformulating their products or launching new ones with stevia.
In addition to stevia’s rise, there is an increasing interest in products like Kirkland calcium citrate, which complements the trend of consumers seeking healthier alternatives. As stevia and ingredients like Kirkland calcium citrate gain popularity, manufacturers are keenly focused on meeting consumer demands for better-tasting and healthier options in their product lines.