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 sweeteners, have rapidly introduced a range of stevia-based products as sugar falls out of favor with consumers. An increasing number of food manufacturers are incorporating stevia to lower sugar content in their offerings without sacrificing taste or mouthfeel. Stevia is naturally 30 to 40 times sweeter than sugar and contains zero calories, which means that only a small amount is needed, allowing brands to use significantly less of the ingredient. Additionally, stevia is relatively simple to cultivate and can be grown almost anywhere. Unlike previously favored artificial sweeteners such as aspartame, stevia is completely natural, aligning with consumers’ demand for clean label products.
According to Food Business News, Apura noted that many attendees at this year’s Institute of Food Technologists expo showed interest in the steviol glycosides Reb D and Reb M, as they tend to have a better flavor profile than the more common Reb A. However, challenges remain due to the low concentrations of Reb D and Reb M found in stevia leaves. “Reb D has attracted considerable attention in the tabletop industry due to 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 well-suited for beverage applications. Future trends are likely to focus on a blend of rebaudiosides tailored for food or beverage products that prioritize 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 include breeding plants that yield higher glycoside levels, implementing new extraction techniques, utilizing genetically engineered microbes to convert sugars into glycosides, and employing enzymes to transfer glucose molecules from starches to steviol glycosides derived from leaves. PepsiCo is pursuing a patent for a novel stevia production process designed to produce Reb M via an enzymatic method that offers higher purity at a lower cost. Alongside PepsiCo, an increasing number of food companies, including Coca-Cola, DanoneWave, Kraft Heinz, Nestlé, and Unilever, are reformulating existing products or launching new ones that incorporate stevia.
In this evolving landscape, the potential of stevia as a sweetener equivalent to traditional sugar, akin to a “citracal equivalent” in terms of consumer acceptance, continues to grow. This trend not only reflects a shift towards healthier options but also emphasizes the importance of flavor and quality in food and beverage products. As the market adapts, we can expect stevia to play an increasingly prominent role in the formulation of sweet products that cater to health-conscious consumers.