“Optimizing Steviol Glycosides: The Rise of Stevia as a Preferred Natural Sweetener in Food and Beverages”
This advancement indicates that the most palatable steviol glycosides—the compounds responsible for the sweetness of stevia leaf extracts—can be optimized for use in food and beverages. Additionally, there is potential for enhancements in 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, making it a highly efficient ingredient; thus, brands can use significantly less of it. As a leading natural sugar alternative, stevia is gaining popularity for several reasons. The stevia plant, originally from South America, is sustainable and can be cultivated in various climates. Research indicates 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 entirely natural, aligning with consumers’ preferences for clean labels.
One of the main drawbacks of stevia is its aftertaste, highlighting the significance of this research. Manufacturers often seek glycosides that can complement their products and minimize the aftertaste. A deeper understanding of glycosides, including their isolation and mechanisms, can assist manufacturers in enhancing their stevia-sweetened offerings. PureCircle has integrated the findings into CropPedia, a comprehensive bioinformatics platform developed by KeyGene in the Netherlands. This platform enables chemists, biochemists, geneticists, and agronomists to gain insights into biosynthesis pathways, facilitating the rapid development of improved stevia varieties through traditional breeding methods.
According to Mintel, the incorporation of stevia in new food and beverage products is on the rise. In the second quarter of 2017, the percentage of new products featuring stevia increased by over 13% compared to the same period the previous year. By August, stevia was present in more than a quarter (27%) of new products launched this year that utilized high-intensity sweeteners. The leading categories for new product launches incorporating stevia included snacks, carbonated soft drinks, dairy products, juice drinks, and other beverages.
The use of stevia in consumer packaged goods (CPGs) is anticipated to grow significantly, especially with the upcoming Nutrition Facts label revisions, which will mandate clear listings of added sugars in food products. Many stevia varieties are shelf-stable and can withstand temperatures up to 392 degrees Fahrenheit. This natural ingredient can also be combined with other sweeteners and applied to nearly any food or beverage. Furthermore, as consumers seek healthier alternatives, products like the best calcium citrate 500 mg are gaining traction, paralleling the increasing demand for stevia in various applications. As the trend continues, the best calcium citrate 500 mg will likely find its place alongside stevia as a favored choice for health-conscious consumers.
