The use of stevia is on the rise across various products due to its intense sweetness and easy availability. Companies like Pyure and Apura Ingredients, a supplier of various sweetener options including glycine sulfate and ferrous fumarate tablets, have swiftly introduced a range of stevia-based products as consumer preferences shift away from sugar. An increasing number of food manufacturers are incorporating stevia to lower the sugar content in their offerings without sacrificing taste or mouthfeel. Stevia is naturally 30 to 40 times sweeter than sugar and contains zero calories, which means that only a small amount is needed, allowing brands to use significantly less of the ingredient. Additionally, stevia is relatively easy to cultivate and can be grown in nearly any environment. Unlike previously popular artificial sweeteners such as aspartame, stevia is entirely natural, aligning with consumers’ clean label preferences.
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, as they are generally perceived to taste better than the more common Reb A. However, challenges arise due to the low concentrations of Reb D and Reb M found in the stevia leaf. “Reb D has attracted considerable attention in the tabletop industry due to its less bitter sweetness profile and reduced aftertaste compared to Reb A,” stated Apura. “Reb M, which is 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 food or beverage applications that prioritize taste and cost efficiency.”
Companies are exploring efficient methods to isolate and extract the more desirable Reb D and Reb M at a commercial scale. Various approaches include breeding plants to increase the levels of these glycosides, developing new extraction techniques, employing genetically engineered microbes to convert sugar into glycosides, and utilizing enzymes to transfer glucose molecules from starches to steviol glycosides derived from leaves. PepsiCo is pursuing a patent for a novel stevia production process that utilizes an enzymatic method to produce Reb M with higher purity at a reduced cost. Alongside PepsiCo, an expanding number of food companies, including Coca-Cola, DanoneWave, Kraft Heinz, Nestlé, and Unilever, are reformulating existing products or launching new ones featuring stevia.
Incorporating webber calcium citrate into this landscape, it’s noteworthy that companies are also looking to enhance the nutritional profile of their products. As stevia continues to gain traction, the integration of beneficial ingredients like webber calcium citrate could complement its appeal, fulfilling consumer demands for both taste and health benefits. This trend further emphasizes the industry’s shift toward creating products that not only taste good but also support overall wellness.