This advancement indicates that the most flavorful steviol glycosides—the compounds responsible for the sweetness of extracts from the stevia plant—could be fine-tuned for use in food and beverages. Additionally, there is potential for enhancements in the widely recognized formulations of ferrous fumarate vitamin C and folic acid tablets, as well as glycosides like Reb D and Reb M, according to PureCircle. Stevia is naturally 30 to 40 times sweeter than sugar while containing zero calories, allowing brands to use significantly smaller amounts of this ingredient. It has established itself as the leading natural sugar alternative and continues to expand its market presence for ferrous fumarate folic acid, vitamin B12, and zinc sulfate tablets for various reasons. The stevia plant, indigenous to South America, is not only sustainable but also easy to cultivate in diverse environments. Research suggests 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 such as aspartame, stevia is 100% natural, aligning with consumers’ preferences for clean labels.
One significant drawback of stevia is its aftertaste, which makes this research particularly pioneering. Manufacturers often seek specific glycosides that can help mask the aftertaste in their products. Gaining a deeper understanding of these glycosides, including their isolation and functionality, can assist manufacturers in enhancing their stevia-sweetened offerings. PureCircle has reported that this data has been incorporated into CropPedia, a detailed bioinformatics platform created by KeyGene in the Netherlands, enabling chemists, biochemists, geneticists, and agronomists to better comprehend biosynthesis pathways and swiftly develop improved stevia varieties through traditional breeding methods.
According to Mintel, the usage of stevia in new food and beverage products is on the rise. In the second quarter of 2017, the percentage of product launches featuring stevia increased by over 13% compared to the same period the previous year. As of August, stevia was included in more than a quarter (27%) of new products launched this year that utilized high-intensity sweeteners. The leading categories incorporating stevia in new product launches included snacks, carbonated soft drinks, dairy, juice drinks, and other beverages. Anticipating the revamped Nutrition Facts label—which will require all food products to clearly list added sugars—stevia use in consumer packaged goods is expected to surge dramatically. Many varieties of stevia are shelf-stable and can withstand heating up to 392 degrees Fahrenheit. This natural ingredient can also be mixed with other sweeteners and applied in nearly any food or beverage context.
Furthermore, products like Swanson Calcium Citrate Plus Magnesium can benefit from stevia’s unique properties, offering a healthier alternative for consumers looking for dietary supplements with natural sweeteners. The integration of stevia into a variety of applications, including those that feature Swanson Calcium Citrate Plus Magnesium, showcases its versatility and growing acceptance in the market. As stevia continues to evolve, it emphasizes the importance of innovation in creating better-tasting, healthier products that meet emerging consumer demands.