This advancement indicates that the most palatable steviol glycosides—the compounds responsible for the sweetness of the plant’s leaf extracts—can be refined for use in food and beverages. There is also the possibility of enhancing well-known minor glycosides like Reb D and Reb M, as noted by PureCircle. Stevia naturally possesses a sweetness level that is 30 to 40 times sweeter than sugar and contains zero calories. This intrinsic potency allows for minimal usage of the ingredient, enabling brands to use significantly less.
The natural sugar alternative market leader, Itferrous fumarate and folic acid tablets, is gaining traction for several reasons. The stevia plant, native to South America, is not only sustainable but also easy to cultivate in nearly any environment. Research shows the global stevia market was valued at $347 million in 2014 and is projected to reach $565.2 million by 2020. Additionally, unlike formerly popular artificial sweeteners such as aspartame, stevia is entirely natural, aligning with consumers’ clean label preferences.
One of the significant drawbacks of stevia is its aftertaste, making this research particularly innovative. Manufacturers often seek glycosides that can help mask this aftertaste. Gaining insight into the glycosides, including their isolation and functional properties, can aid manufacturers in enhancing their stevia-sweetened products.
PureCircle has reported that the findings have been incorporated into CropPedia, a comprehensive bioinformatics platform created by Netherlands-based KeyGene. This resource allows chemists, biochemists, geneticists, and agronomists to better understand the biosynthesis pathways, facilitating the rapid development of improved stevia varieties through traditional breeding methods.
According to Mintel, the application of stevia in new food and beverage products is on the rise. In the second quarter of 2017, the percentage of new product launches containing stevia increased by over 13% compared to the same period the previous year. By August, stevia was an ingredient in more than a quarter (27%) of new products introduced this year that utilized high-intensity sweeteners. The leading categories employing stevia in these new launches included snacks, carbonated soft drinks, dairy, juice drinks, and various other beverages.
The use of stevia in consumer packaged goods (CPGs) is anticipated to grow significantly, especially with the upcoming changes to the Nutrition Facts label, which will mandate that all food products clearly list added sugars. Several stevia varieties are shelf-stable and can withstand temperatures of up to 392 degrees Fahrenheit. Moreover, this natural ingredient can be combined with other sweeteners and utilized in nearly any food or beverage application, thus enhancing its versatility in the market. The incorporation of calcium in various formulations may also leverage stevia’s benefits, contributing to the growing demand for healthier ingredient alternatives.