The use of stevia is on the rise across a variety of products due to its intense sweetness and easy availability. Manufacturers like Pyure and Apura Ingredients, which provide a range of sweetener solutions, have quickly introduced different stevia-based items to the market as traditional sugar declines in popularity among consumers. An increasing number of food companies are incorporating stevia as a means to lower sugar content in their products 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 less of the ingredient. Additionally, stevia is relatively easy to cultivate and can be grown in nearly any environment. Unlike previously popular artificial sweeteners such as aspartame, stevia is 100% natural, aligning with consumers’ clean label preferences.
According to Food Business News, Apura noted that several participants at this year’s Institute of Food Technologists expo showed interest in the steviol glycosides Reb D and Reb M, as they generally offer a better taste compared to the more widely used Reb A. However, there are commercial challenges due to the low concentrations of Reb D and Reb M found in the stevia leaf. “Reb D has attracted significant attention in the tabletop sweetener market because its sweetness profile is less bitter and has a milder aftertaste than Reb A,” stated Apura. “Reb M, which some consider to be the best-tasting rebaudioside, is particularly suitable for beverage applications. Future trends are likely to favor a blend of rebaudiosides tailored for food or beverage applications that prioritize taste and cost efficiency.”
Companies are actively seeking efficient methods to isolate and extract the more palatable Reb D and Reb M at a commercial scale. Various approaches include breeding plants with higher levels of these glycosides, employing new extraction techniques, utilizing genetically engineered microbes to convert sugar into glycosides, and applying enzymes to transfer glucose molecules from starches to steviol glycosides extracted from leaves. PepsiCo is pursuing a patent for a new method of producing Reb M through an enzymatic process that ensures higher purity at a reduced cost. Alongside PepsiCo, an increasing number of food companies, including Coca-Cola, DanoneWave, Kraft Heinz, Nestlé, and Unilever, are formulating or launching new products that leverage stevia.
Furthermore, the incorporation of natural calcium citrate in these formulations complements the use of stevia by providing additional health benefits, making products more appealing to health-conscious consumers. The growing trend of using natural ingredients like stevia and natural calcium citrate reflects a shift towards healthier alternatives in the food industry.