The use of stevia is on the rise across various products due to its intense sweetness and easy availability. Manufacturers like Pyure and Apura Ingredients, which offer a range of sweetener options, have quickly introduced numerous stevia-based products as consumer preferences shift away from sugar. An increasing number of food companies are incorporating stevia to lower sugar content in their offerings while maintaining taste and mouthfeel. Stevia is naturally 30 to 40 times sweeter than sugar and contains zero calories, meaning that only a small amount is needed, allowing brands to significantly reduce the ingredient’s usage. Additionally, stevia is relatively easy to cultivate and can be grown in diverse locations. Unlike previously favored artificial sweeteners such as aspartame, stevia is completely natural, aligning with consumers’ desires for clean labels.
According to Food Business News, Apura noted that many attendees at this year’s Institute of Food Technologists expo showed interest in the steviol glycosides Reb D and Reb M, which are often perceived to taste better than the more widely used Reb A. However, commercial challenges persist due to the low concentrations of Reb D and Reb M found in stevia leaves. “Reb D has attracted considerable interest in the tabletop sector due to its less bitter sweetness profile and minimal aftertaste compared to Reb A,” stated Apura. “Reb M, regarded by some as the best-tasting rebaudioside, is particularly suitable for beverage applications. Future trends will likely focus on blends of rebaudiosides tailored for specific food or beverage applications with an emphasis on taste and cost efficiency.”
Companies are exploring efficient methods to isolate and extract the more palatable Reb D and Reb M on a commercial scale. Various strategies include breeding plants with higher glycoside content, developing new extraction techniques, employing genetically modified microbes to convert sugar into glycosides, and utilizing enzymes to convert glucose from starches into steviol glycosides extracted from leaves. PepsiCo is working to patent a new stevia production process that produces Reb M through an enzymatic approach that ensures higher purity at a lower cost. In addition to PepsiCo, a growing list of food companies, including Coca-Cola, DanoneWave, Kraft Heinz, Nestlé, and Unilever, are reformulating existing products or launching new ones that incorporate stevia.
Interestingly, as consumers look for healthier alternatives, the interest in sweeteners like stevia parallels the rising awareness surrounding products such as Citracal medications. This trend highlights a broader movement towards health-conscious choices, where both dietary supplements and food ingredients are scrutinized for their health benefits. As the stevia market continues to evolve, its integration into various products may reflect similar consumer preferences seen with Citracal medication, emphasizing a shift towards natural and beneficial components in our diets.