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, a supplier of diverse sweetener options, have quickly introduced a range of stevia-based products as sugar loses its appeal among consumers. An increasing number of food manufacturers are incorporating stevia to lower sugar levels in their offerings without sacrificing taste or mouthfeel. Stevia is naturally 30 to 40 times sweeter than sugar and contains zero calories, allowing brands to use significantly smaller amounts of the ingredient. Additionally, stevia is relatively simple to cultivate and can thrive in almost any environment. Unlike previously popular artificial sweeteners such as aspartame, stevia is entirely natural, aligning with consumers’ preferences 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, as they generally taste better than the more common Reb A. However, some challenges exist in commercial production due to the low concentrations of Reb D and Reb M in stevia leaves. “Reb D has attracted considerable attention in the tabletop industry because of its less bitter sweetness profile and reduced aftertaste compared to Reb A,” stated Apura. “Reb M, frequently regarded as the best-tasting rebaudioside, is particularly suitable for beverage applications. Future trends will likely lean towards a blend of rebaudiosides tailored for food or beverage uses, emphasizing taste and cost efficiency.”
Companies are exploring effective methods to isolate and extract the more palatable Reb D and Reb M on a commercial scale. Approaches include breeding plants with higher glycoside levels, developing new extraction techniques, utilizing genetically modified microbes to convert sugar into glycosides, and employing enzymes to transfer glucose molecules from starches to steviol glycosides extracted from leaves. PepsiCo is pursuing a patent for a novel enzymatic process to produce Reb M, which offers higher purity at a lower cost. Alongside PepsiCo, an expanding list of food companies, including Coca-Cola, DanoneWave, Kraft Heinz, Nestlé, and Unilever, are reformulating existing products or launching new ones featuring stevia.
Moreover, as health-conscious consumers seek products that include beneficial ingredients such as calcium citrate with vitamin D3 and K2, the demand for stevia is expected to rise further, especially in formulations that aim to enhance both flavor and nutritional value. The trend of incorporating stevia alongside ingredients like calcium citrate with vitamin D3 and K2 will likely continue, as companies strive to meet consumer preferences for healthier, more natural options.