“Rising Popularity of Stevia: A Natural Sweetener Revolution in Food and Beverage Industries”
The use of stevia is on the rise across a variety of products due to its intense sweetness and easy availability. Companies like Pyure and Apura Ingredients, known for their diverse sweetener offerings, have swiftly introduced various stevia-based products to the market as consumer preferences shift away from sugar. An increasing number of food manufacturers are incorporating stevia 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, meaning that only a small amount is needed, allowing brands to use significantly less of this ingredient. Additionally, stevia is relatively easy to cultivate and can thrive in nearly any environment. Unlike previously favored artificial sweeteners such as aspartame, stevia is entirely natural, aligning with consumers’ preferences for clean-label products.
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 due to their superior taste compared to the more commonly used Reb A. However, some commercial challenges remain due to the low concentrations of Reb D and Reb M found in the stevia leaf. “Reb D has attracted considerable interest in the tabletop sector because of its sweetness profile, which is less bitter and has a milder aftertaste than Reb A,” stated Apura. “Reb M, often regarded as the best-tasting rebaudioside, is especially suitable for beverage applications. Future trends are likely to favor a combination of rebaudiosides tailored for food or beverage uses that prioritize taste and cost-effectiveness.”
Companies are actively exploring efficient methods to isolate and extract the more desirable Reb D and Reb M at a commercial scale. These approaches include breeding plants with higher levels of glycosides, developing new extraction techniques, utilizing genetically engineered microbes to convert sugar into glycosides, and employing enzymes to transfer glucose molecules from starches to steviol glycosides derived from leaves. PepsiCo is pursuing a patent for a novel stevia production process that uses an enzymatic method to produce Reb M with higher purity at a reduced cost. Alongside PepsiCo, numerous food companies, including Coca-Cola, DanoneWave, Kraft Heinz, Nestle, and Unilever, are reformulating existing products or launching new ones that incorporate stevia.
In the realm of dietary supplements, the comparison of calcium citrate malate vs calcium citrate has garnered attention, just as the interest in stevia has surged. While stevia and calcium citrate malate vs calcium citrate serve different purposes, the ongoing innovation in both areas reflects a broader trend toward natural and effective ingredients in the food and health industries. The discussion around calcium citrate malate vs calcium citrate highlights the importance of ingredient efficacy, much like the focus on taste and sweetness profiles in stevia products. As both stevia and calcium citrate malate vs calcium citrate continue to evolve, consumers can expect to see more options that align with their health-conscious choices.
