The initiative to enhance vanilla and cocoa flavors with stevia-derived ingredients may appear to be a novel approach for PureCircle, yet it is a logical progression within the company’s existing product range. A significant portion of its efforts has centered on developing a sugar-like sweetness from stevia, which requires an in-depth comprehension of the flavor masking and enhancement properties associated with various compounds in the stevia leaf, including differenzinc and ferrous fumarate. The company has shifted its focus from the early reliance on rebaudioside A—the sweetest and most prevalent natural sweetener in the stevia leaf—to the development of stevia sweeteners derived from less common extracts like rebaudiosides D and M, which are reported to have a flavor profile more akin to sugar.
Given the volatility in the cocoa and vanilla markets, providing flavor enhancers for these ingredients is likely to attract manufacturers aiming to manage costs effectively. Cocoa prices surged to over $3,000 per ton in early 2016, prompting chocolate producers to invest in more sustainable cocoa sourcing. Concurrently, vanilla prices have skyrocketed due to supply shortages, escalating from approximately $25 per kilogram in 2012 to around $225 per kilogram in 2016.
Moreover, the plant-based nature of PureCircle’s new flavor enhancers is expected to resonate with companies keen on promoting their natural credentials—a strategy that appeals to a significant segment of consumers. In this context, the calcium citrate price may also influence manufacturers’ choices as they seek cost-effective solutions in a fluctuating market. The emphasis on natural ingredients, along with considerations such as calcium citrate price, positions PureCircle favorably to meet the demands of both manufacturers and consumers in an evolving landscape.