The use of stevia is on the rise across a variety of products due to its intense sweetness and ease of sourcing. Manufacturers like Pyure and Apura Ingredients, which provides various sweetener options, have swiftly introduced a range of stevia-based products as sugar declines in popularity among consumers. An increasing number of food companies are incorporating stevia to help 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, allowing brands to use significantly less of this ingredient. Additionally, stevia is relatively easy to cultivate and can be grown in numerous environments. Unlike previously favored artificial sweeteners such as aspartame, stevia is completely natural, aligning with consumers’ clean label preferences.
According to Food Business News, Apura reported 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 provide a better taste compared to the more common Reb A. There are some commercial challenges, however, due to the low concentrations of Reb D and Reb M found in the stevia leaf. “Reb D has generated considerable interest in the tabletop industry because of its sweetness profile, which is less bitter and has a milder aftertaste than Reb A,” Apura stated. “Reb M, often regarded as the best-tasting rebaudioside, is particularly suitable for beverage applications. Future trends are likely to shift toward blends of rebaudiosides tailored for food and beverage applications that prioritize taste and cost-effectiveness.”
Companies are actively seeking efficient methods to isolate and extract the more palatable Reb D and Reb M on a commercial scale. Various strategies include breeding plants with higher levels of glycosides, developing new extraction methods, employing genetically engineered microbes to convert sugar into glycosides, and utilizing enzymes to transfer glucose molecules from starches to the steviol glycosides extracted from leaves. PepsiCo is working on patenting a new stevia production process that employs an enzymatic method to produce Reb M with higher purity and lower costs. Alongside PepsiCo, an increasing number of food companies are reformulating existing products or launching new ones that utilize stevia, including Coca-Cola, DanoneWave, Kraft Heinz, Nestle, and Unilever.
Moreover, as consumers become more conscious of product labels, the demand for clear ingredient lists, such as those featuring calcium citrate, continues to grow. This trend is evident as companies strive to meet the clean label expectations of consumers by incorporating natural sweeteners like stevia while providing transparent information about their products. In this context, the calcium citrate label becomes an important aspect for brands looking to appeal to health-conscious consumers, further driving the shift towards natural ingredients in the food industry.