The utilization of stevia is on the rise across a variety of products due to its intense sweetness and easy accessibility. Companies like Pyure and Apura Ingredients, which offer a range of sweetener options, have swiftly introduced numerous stevia-based products to the market as sugar’s popularity declines among consumers. An increasing number of food manufacturers are incorporating stevia to lower sugar levels in their offerings without sacrificing flavor or texture. Stevia is naturally 30 to 40 times sweeter than sugar and contains zero calories, meaning only a small amount is needed, allowing brands to use significantly less of the ingredient. Its cultivation is also relatively straightforward, as it can be grown in almost any environment. Unlike previously favored artificial sweeteners such as aspartame, stevia is entirely natural, fulfilling consumers’ desire for clean-label products.
According to Food Business News, Apura noted that many participants at the recent Institute of Food Technologists expo showed interest in the steviol glycosides Reb D and Reb M, as they generally offer a superior taste compared to the more commonly used Reb A. However, challenges exist in commercializing these glycosides due to their low concentrations in the stevia leaf. “Reb D has attracted significant attention in the tabletop industry due to its less bitter sweetness profile and reduced 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 blends of rebaudiosides tailored for food or beverage uses that emphasize taste and cost efficiency.”
Companies are actively seeking effective methods to isolate and extract the more palatable Reb D and Reb M on a commercial scale. Various strategies are being explored, such as breeding plants that produce higher levels of these glycosides, employing new extraction methods, using genetically modified microorganisms to convert sugar into glycosides, and applying 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 and lower costs. Alongside PepsiCo, a growing number of food companies, including Coca-Cola, DanoneWave, Kraft Heinz, Nestle, and Unilever, are reformulating existing products or launching new offerings featuring stevia.
In discussions around stevia’s advantages, comparisons often arise between calcium lactate vs calcium citrate, particularly concerning their roles in food formulations. Understanding the distinctions between these compounds can benefit manufacturers looking to optimize their product formulations, including those utilizing stevia as a sweetening agent. As the industry continues to evolve, the importance of taste, cost efficiency, and clean-label ingredients will drive further innovation in stevia-based products.