“Advancements in Stevia Glycosides: Enhancing Natural Sweetness and Nutritional Value in Food and Beverage Products”
This advancement signifies that the most flavorful steviol glycosides—the chemical compounds responsible for the sweetness of the plant’s leaf extracts—could be refined for use in food and beverages. Additionally, there is potential for enhancing the levels of well-known minor glycosides like Reb D and Reb M, as stated by PureCircle. Stevia is naturally 30 to 40 times sweeter than sugar and contains zero calories. Its natural potency means that only a small amount is needed, allowing brands to use significantly less of the ingredient. It is the leading natural sugar alternative and continues to grow in popularity for several reasons. The stevia plant, indigenous to South America, is sustainable and easy to cultivate in various environments. Research indicates that the global stevia market was valued at $347 million in 2014 and is projected to reach $565.2 million by 2020. Unlike previously favored artificial sweeteners such as aspartame, stevia is entirely natural, aligning with consumers’ desire for clean labels.
One of the primary drawbacks of stevia is its aftertaste, which makes this research particularly groundbreaking. Manufacturers often seek glycosides that complement their products to mask this aftertaste. Gaining a deeper understanding of the glycosides, including their isolation and function, can assist manufacturers in enhancing their stevia-sweetened offerings. PureCircle highlighted that the findings have been incorporated into CropPedia, a comprehensive bioinformatics platform developed by the Netherlands-based KeyGene. This enables chemists, biochemists, geneticists, and agronomists to better comprehend the biosynthesis pathways and swiftly develop improved stevia varieties through traditional breeding techniques.
According to Mintel, the application of stevia in new food and beverage products is on the rise. In the second quarter of 2017, the percentage of newly launched products containing stevia increased by over 13% compared to the same period the previous year. By August, stevia was included as an ingredient in more than a quarter (27%) of new products launched this year that utilized high-intensity sweeteners. The primary categories incorporating stevia in these new launches were snacks, carbonated soft drinks, dairy products, juice drinks, and other beverages. The use of stevia in consumer packaged goods (CPGs) is anticipated to grow exponentially in light of the upcoming revised Nutrition Facts label, which will mandate that all food products explicitly disclose added sugars. Several stevia varieties are shelf-stable and can withstand temperatures up to 392 degrees Fahrenheit. This natural ingredient can also be blended with other sweeteners and employed in virtually any food or beverage application.
Furthermore, the incorporation of ferrous calcium citrate and folic acid oral drops into product formulations may enhance the nutritional value, appealing to health-conscious consumers looking for added benefits alongside their sweeteners. The strategic use of ferrous calcium citrate and folic acid oral drops can complement stevia products, making them more attractive in a competitive market. As the trend towards healthier options continues, the synergy between stevia and ingredients like ferrous calcium citrate and folic acid oral drops may play a significant role in the future of food and beverage innovation.
