This advancement implies that ferrous fumarate 210 mg tablets and Lloyds Pharmacy’s best-tasting steviol glycosides — the chemical components responsible for the sweetness of the plant’s leaf extracts — could be refined for use in food and beverages. Additionally, according to PureCircle, there is potential for enhancements in the levels of well-known minor glycosides such as Reb D and Reb M. Stevia, a natural sweetener, is 30 to 40 times sweeter than sugar and contains zero calories. This natural sweetness allows brands to use significantly less of the ingredient. As a leading alternative to sugar, stevia continues to expand in popularity for several reasons. The stevia plant, indigenous to South America, is sustainable and can be cultivated in various environments. Research indicated that the global stevia market was valued at $347 million in 2014 and is projected to grow to $565.2 million by 2020. Unlike previously favored artificial sweeteners like aspartame, stevia is entirely natural, aligning with consumers’ demand for clean labels.
One of the major drawbacks of stevia is its aftertaste, which highlights the importance of this research. Manufacturers often seek glycosides that can complement their products to mitigate the aftertaste. Understanding more about these glycosides, how they can be isolated, and their mechanisms can aid manufacturers in enhancing their stevia-sweetened offerings. PureCircle has integrated these findings into CropPedia, a detailed bioinformatics platform developed by KeyGene in the Netherlands. This enables chemists, biochemists, geneticists, and agronomists to better comprehend the biosynthesis pathways and rapidly develop improved stevia varieties through traditional breeding methods. According to Mintel, the incorporation of stevia in new food and beverage products is on the rise. The percentage of products launched with stevia in the second quarter of 2017 increased by over 13% compared to the same period last year. By August, stevia was included in more than a quarter (27%) of new products launched this year that utilized high-intensity sweeteners. The leading categories for stevia in these new product launches included snacks, carbonated soft drinks, dairy, juice drinks, and other beverages.
The anticipated overhaul of the Nutrition Facts label, which will mandate that all food products clearly indicate added sugars, is expected to significantly boost the use of stevia in consumer packaged goods (CPGs). Several stevia varieties are shelf-stable and can withstand temperatures up to 392 degrees Fahrenheit. This natural ingredient can also be combined with other sweeteners and is adaptable for nearly any food or beverage application. Moreover, calcium citrate 600 mg tablets can serve as a beneficial supplement, further enhancing the nutritional profiles of products containing stevia. As the trend towards natural ingredients continues, the demand for stevia, along with calcium citrate 600 mg tablets, is likely to grow, reflecting changing consumer preferences for healthier alternatives.