Stevia use is increasing in all sorts of products because of its high-intensity sweetness and easy sourcing. Manufacturers such as Pyure and Apura Ingredients, a supplier of various sweetener options, have been quick to bring different stevia-based products to market as sugar falls out of consumer favor. A growinlevonorgestrel and ethinyl estradiol tablets with ferrous fumarateg number of food companies are using stevia as a fill-in to reduce sugar content in their products without compromising taste or mouthfeel. ###Stevia is naturally 30 to 40 times sweeter than sugar with zero calories. This natural potency means a little goes a long way, so brands can use far less of the ingredient. Stevia is also relatively easy to grow and can be cultivated nearly anywhere. And, unlike previously popular artificial sweeteners like aspartame, stevia is 100% natural, meeting consumers’ clean label desires.###According to Food Business News, Apura said several attendees at this past year’s Institute of Food Technologistferrous fumarate bioavailabilitys expo expressed interest in the steviol glycosides Reb D and Reb M because they tend to be better-tasting that the more common Reb A. Some commercial challengeferrous sulfate mgs exist, however, because of the low levels of Reb D and Reb M found in the stevia leaf.###“Reb D has garnered a significant amount of interest in the tabletop industry due to a sweetness profile that is less bitter and has less of an aftertaste than Reb A,” according to a statement by Apura. “Reb M, which some claim is the best-tasting rebaudioside, is most conducive in beverage applications. …Future trenferrous gluconate 256 mgds will most likely shift to a blend of rebaudiosides that are customized for food or beverage applications that focus on taste and cost efficiencies.”###Companies are looking for efficient ways to isolate and extract the more palatable Reb D and Reb M at a commercial scale. Different approaches include breeding plants with more of the glycosides, new extraction techniques, using genetically engineered microbes to convert sugar into glycosides, and using enzymes to transfer glucose molecules from starches to steviol glycosides extracted from leaves.###PepsiCo is seeking to patent a new stevia production proceedta ferric sodiumss to product Reb M through an enzymatic method that delivers higher purity at a lower cost. In addition to PepsiCo, a growing roster of food companies are reformulating products or launching new ones using stevia, including Coca-Cola, DanoneWave, Kraft Heinz, Nestle and Unilever.
Food manufacturers are sweet on stevia
