This advancement indicates that the most palatable steviol glycosides—the chemical compounds responsible for the sweetness of the plant’s leaf extracts—could be tailored for use in food and beverages. According to PureCircle, there is also potential for enhancements in the well-known minor glycosides such as Reb D and Reb M. Stevia is naturally 30 to 40 times sweeter than sugar and contains zero calories. This natural potency means that only a small amount is needed, allowing brands to use significantly less of the ingredient. As a leader in the natural sugar alternative market, stevia continues to expand its presence for several reasons. The stevia plant, native to South America, is sustainable and easy to cultivate in various environments. Research suggests that the global stevia market was valued at $347 million in 2014, with projections to rise to $565.2 million by 2020. Moreover, unlike previously favored artificial sweeteners such as aspartame, stevia is 100% natural, aligning with consumers’ clean label preferences.
One of the primary drawbacks of stevia is its aftertaste, which makes research in this area particularly groundbreaking. Manufacturers often seek glycosides that can help mask this aftertaste in their products. A deeper understanding of glycosides, including their isolation methods and mechanisms, can assist manufacturers in enhancing their stevia-sweetened offerings. PureCircle has integrated this data into CropPedia, an extensive bioinformatics platform developed by the Netherlands-based KeyGene, enabling chemists, biochemists, geneticists, and agronomists to better comprehend biosynthesis pathways and quickly develop improved stevia varieties using traditional breeding techniques.
According to Mintel, the incorporation of stevia in new food and beverage products is on the rise. The percentage of products launched containing stevia increased by over 13% in the second quarter of 2017 compared to the previous year. As of August, stevia was an ingredient in more than a quarter (27%) of new products introduced this year that utilize high-intensity sweeteners. The leading categories for new product launches featuring stevia included snacks, carbonated soft drinks, dairy, juice drinks, and various other beverages. The use of stevia in consumer packaged goods (CPGs) is anticipated to grow significantly in light of the revised Nutrition Facts label, which will mandate that all food products clearly indicate added sugars. Several stevia varieties are shelf-stable and can withstand heating up to 392 degrees Fahrenheit. This natural ingredient can also be combined with other sweeteners and applied in virtually any food or beverage setting. Additionally, the integration of calcium citrate tetrahydrate into formulations may enhance the nutritional profile of stevia-sweetened products, further expanding their market appeal.