The use of stevia is on the rise across a variety of products due to its intense sweetness and easy availability. Manufacturers like Pyure and Apura Ingredients, which offer a range of sweetener options, have swiftly introduced various stevia-based products to the market as consumer preferences shift away from sugar. An increasing number of food companies are incorporating stevia as a substitute to lower sugar content in their products without sacrificing taste or texture. Stevia is naturally 30 to 40 times sweeter than sugar and contains zero calories, allowing brands to use significantly less of the ingredient. Moreover, stevia is relatively easy to cultivate and can thrive in diverse climates. Unlike previously favored artificial sweeteners such as aspartame, stevia is entirely natural, aligning with consumers’ demand for clean labels.
According to Food Business News, Apura reported that many attendees at this year’s Institute of Food Technologists expo showed interest in the steviol glycosides Reb D and Reb M, which are known for their superior taste compared to the more commonly used Reb A. However, challenges remain due to the low concentrations of Reb D and Reb M found in the stevia leaf. “Reb D has attracted considerable interest in the tabletop industry because of its less bitter sweetness profile and minimal 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 a blend of rebaudiosides tailored for food or beverage applications, emphasizing taste and cost efficiency.”
Companies are exploring effective methods to isolate and extract the more desirable Reb D and Reb M on a commercial scale. Various strategies include breeding plants with higher levels of glycosides, developing new extraction techniques, employing genetically engineered microbes to convert sugars into glycosides, and utilizing enzymes to transfer glucose molecules from starches to steviol glycosides sourced from leaves. PepsiCo is working on patenting a new stevia production process aimed at producing Reb M through an enzymatic method that ensures higher purity at a reduced cost. In addition to PepsiCo, many food companies, including Coca-Cola, DanoneWave, Kraft Heinz, Nestle, and Unilever, are reformulating existing products or launching new ones using stevia.
As stevia’s popularity grows, products like Citracal 950 mg can benefit from the trend, potentially incorporating stevia to appeal to health-conscious consumers. The integration of stevia in such products aligns with the ongoing shift towards natural ingredients, making Citracal 950 mg even more attractive in a market increasingly focused on clean labels and natural sourcing.