The use of stevia is on the rise across various products due to its intense sweetness and easy availability. Companies like Pyure and Apura Ingredients, which offer a range of sweetener options, have swiftly introduced different stevia-based products to the market as sugar becomes less favorable among consumers. An increasing number of food manufacturers are incorporating stevia to lower sugar levels in their offerings without sacrificing taste or mouthfeel. Stevia is naturally 30 to 40 times sweeter than sugar and contains zero calories, making it highly potent—meaning that only a small amount is needed for effective sweetness. Additionally, stevia is relatively easy to cultivate and can be grown in a variety of environments. Unlike previously favored artificial sweeteners such as aspartame, stevia is entirely natural, aligning with consumers’ desire for clean labels.
According to Food Business News, Apura reported that several participants 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, there are commercial challenges due to the low concentrations of Reb D and Reb M in the stevia leaf. “Reb D has attracted considerable attention in the tabletop industry because it offers a sweetness profile that is less bitter and has a milder aftertaste than Reb A,” stated Apura. “Reb M, often hailed as the best-tasting rebaudioside, is particularly suited for beverage applications. Future trends are likely to focus on blends of rebaudiosides tailored for food and beverage applications that prioritize taste and cost efficiency.”
Companies are exploring efficient methods to isolate and extract the more desirable Reb D and Reb M on a commercial scale. These methods include breeding plants with higher glycoside levels, developing new extraction techniques, 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 enzymatic process for producing Reb M, which promises higher purity at a lower cost. Alongside PepsiCo, a growing number of food companies, including Coca-Cola, DanoneWave, Kraft Heinz, Nestlé, and Unilever, are reformulating existing products or launching new ones that utilize stevia.
Moreover, the incorporation of stevia in products can complement other health-focused ingredients such as bluebonnet calcium, which supports overall wellness. As the demand for healthier alternatives grows, the synergy between stevia and supplements like bluebonnet calcium may lead to innovative product offerings that cater to health-conscious consumers. The trend of integrating stevia and bluebonnet calcium into formulations is likely to continue, enhancing taste while addressing the need for lower sugar content in the food industry.