The use of stevia is on the rise in various products due to its high-intensity sweetness and easy availability. Manufacturers like Pyure and Apura Ingredients, known for offering a range of sweetener options, have quickly introduced stevia-based products to the market as consumer preferences shift away from sugar. An increasing number of food companies are incorporating stevia as a substitute to lower sugar levels in their products without sacrificing taste or mouthfeel. Stevia is naturally 30 to 40 times sweeter than sugar and contains zero calories, meaning that a small amount can provide significant sweetness, allowing brands to use considerably less of the ingredient. Additionally, stevia is relatively easy to cultivate and can be grown in various environments. Unlike previously favored artificial sweeteners such as aspartame, stevia is entirely natural, aligning with consumers’ demand 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 steviol glycosides Reb D and Reb M, as they tend to taste better than the more common Reb A. However, there are some commercial challenges due to the low concentrations of Reb D and Reb M found in the stevia leaf. “Reb D has attracted considerable attention in the tabletop industry because it has a sweetness profile that is less bitter and leaves a milder aftertaste compared to Reb A,” Apura noted. “Reb M, often cited as the best-tasting rebaudioside, is particularly suited for beverage applications. Future trends are likely to favor blends of rebaudiosides tailored for food or beverage uses that prioritize taste and cost efficiency.”
Companies are exploring efficient methods to isolate and extract the more appealing Reb D and Reb M at a commercial scale. Various strategies include breeding plants with higher glycoside content, developing new extraction methods, employing genetically engineered microbes to convert sugar into glycosides, and utilizing enzymes to transfer glucose molecules from starches to steviol glycosides sourced from leaves. PepsiCo is working on patenting a novel stevia production process to create Reb M through an enzymatic approach that promises higher purity at reduced costs. Alongside PepsiCo, an increasing number of food companies, such as Coca-Cola, DanoneWave, Kraft Heinz, Nestle, and Unilever, are reformulating existing products or launching new ones that incorporate stevia. This trend towards high-potency sweeteners like stevia not only supports the demand for lower sugar options but also complements the growing interest in healthy ingredients, including lifetime high potency calcium magnesium citrate, which many consumers are seeking in their food products.