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Road to enhance the taste of stevia: agricultural innovation&formula improvement

With the prevalence of obesity and type 2 diabetes, sugar reduction and blood sugar control have become the primary considerations for many people's diet. According to Mintel data, from 2014 to 2019, the proportion of new products containing artificial sweeteners has continued to decline, while the number of new products containing natural sweeteners has steadily increased and a survey of sweeteners by the company shows that 59% of American consumers surveyed said they want to see more food and beverages that use natural sweeteners.

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Road to enhance the taste of stevia: agricultural innovation&formula improvement

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  1. With the prevalence of obesity and type 2 diabetes, sugar reduction and blood sugar control have become the primary considerations for many people's diet. According to Mintel data, from 2014 to 2019, the proportion of new products containing artificial sweeteners has continued to decline, while the number of new products containing natural sweeteners has steadily increased and a survey of sweeteners by the company shows that 59% of American consumers surveyed said they want to see more food and beverages that use natural sweeteners. https://eu.echemi.com/ https://eu.echemi.com/ In the field of natural sweeteners, stevia is undoubtedly the absolute king. However, in food and beverage, taste is always the most important determinant of purchase. It is difficult for consumers to compromise on flavor and experience. Many consumers have bad feedback on the bitterness and aftertaste of stevia, so that related applications cannot Get a good market response. In order to solve the problem of stevia taste, the world's major stevia suppliers have developed a variety of novel methods, including innovative farming techniques, cutting-edge processing and formulas to improve the flavor of these natural formulas. Stevia's innovation in agriculture One strategy to solve the problem of taste is selective breeding of stevia plants to produce higher levels of rebaudioside M and D. Commonly referred to as Reb M and Reb D, these two substances have a flavor and sweetness that is closer to that of sugar, especially compared to the traditional stevioside rebaudioside A. HB Natural Ingredien has invested in the development of new Stevia varieties with higher concentrations of Reb D and Reb M, and uses innovative methods to increase the total planting yield per acre. Company CEO Joseph Zannoni explained: "Although the taste of these glycosides has improved compared to the more common Reb A, the limited availability and high cost still limit its wide application in the industry." At the same time, It must be carefully considered at each stage of farming, because "a large number of different stevia varieties are used in the development process, different propagation techniques are used, and the differences in environmental conditions in the growing area will lead to significant quality of the final extract. The difference." By using high-glycoside, standardized variety breeding techniques in large plantations, HB Natural finally eliminated obstacles in the planting process and harvested standardized, traceable stevia leaves. Icon Foods' chief food scientist and chief executive officer Thom King pointed out that soil improvement, selective breeding strategies and extraction through advanced resin bed filtration are the main ways to improve the quality and quantity of glycosides. Secco has also developed a new patented stevia leaf variety, which the company claims has more significant advantages than the previous generation of stevia plants. "These new stevia plants can

  2. produce more next-generation sweet ingredients," said Alina of global marketing. "This means that stevia sweeteners and flavor-enhancing functional ingredients can be produced more efficiently. Improve cost efficiency and supply chain sustainability." Slotnik, PureCircle's vice president The company explained in a press release that in 2019, these next-generation stevia plants accounted for 20% of its total crop, and plans to expand the use of new varieties to 90% by 2020. The company is working with farmers in North America, Latin America, Asia and Africa to grow and acquire this stevia crop. Another natural sweetener Luo Han Guo, some companies are trying to increase the production of sweet ingredients through planting. Compared with stevia, Luo Han Guo is a real fruit that requires a longer maturity period, and agronomy can only play a smaller role in its flavor and sweetness. Rheinland has developed the patented Luo Han Guo variety Super V Fruit, which can naturally form 20% more Luo Han Guo glycosides than ordinary varieties, and at the same time reduce the land, water and other natural resources required for planting. New processing methods and recipes The sweetness of stevia depends not only on the variety and growth process of the plant, but also the preparation and processing methods of the extracts are very important for forming the ideal sweetness and flavor. These natural extracts such as stevia, mangosteen, sugar alcohol and other The blending of functional ingredients with flavor-improving properties helps to develop natural sweeteners with better taste.

  3. In this category, a popular formulation trend is to mix natural sweeteners to provide the desired flavor to the finished product. Icon Food uses a combination of natural sweeteners to better replicate the taste, taste and function of traditional sugar. The company's sweetness system, KetoseSweet+, combines allulose, erythritol, stevioside and Luo Han Guo, this combination is comparable to the sweetness level of sucrose, in which alloxan can act as a Maillard reaction and activate the leavening agent function, making it an ideal sweetness system for baked goods. Sigma Syrup ’ s latest patented ingredient, Sigma Syrup, incorporates next-generation stevia ingredients including Reb M to provide excellent taste and overcome the solubility challenges encountered when using stevioside in high-sweetness products . Avansya, a joint venture funded by Cargill and DSM, uses the fermentation process to focus on the production and sales of the brand ingredient EverSweet. In 2019, the two companies invested US$50 million in the fermentation plant in Blair to further support EverSweet production, using genetically engineered baker's yeast to ferment corn glucose into Reb D and Reb M, and then yeast from the final product Completely removed, and further concentrated and purified into monosaccharides, the glycosides produced are the same as those in traditional stevia leaves. In addition, Cargill has also developed ViaTech Stevia extract, designed to help formulators reduce sugar content by as much as 50%. "Cargill has spent more than 300,000 hours studying the unique characteristics of Stevia to seek the best balance of sweetness and taste. As part of this research, we developed the ViaTech sweetener product line," Cargill High Intensity Sweetness Andy Ohmes, global director of the agent, explained, "ViaTech uses a patented taste prediction model to accurately predict which sweet ingredient combinations will provide the best taste and sweetness." HB Natural Ingredients' Vitosa series of sweeteners, using enzyme-modified stevia extract, which is glucosyl stevioside, can improve the taste and reduce costs. In addition to the solubility of more than 50% of ordinary stevioside in water, these ingredients also overcome the bitter taste and delayed sweetness occurrence time of traditional stevioside, and provide a completely consistent taste, which can be used as a "universal sweetener" (FDA GRAS) and "natural fragrance" (FEMA GRAS). SweeGen's Besteviae + Stevia sweetener mixes Reb E, Reb M, and Reb D to provide a delicious, sugar-like clean taste, without calories and aftertaste, and can 100% replace sucrose, fructose, or artificial sweeteners. These are all sweet ingredients produced by enzyme conversion biotechnology. Enzymes are added to the stevia extract to convert a large number of REB A molecules into sweeter molecules with better taste. This process simulates the maturation process of leaves. The final product is non-GMO food, which has obtained the GRAS status of FDA and Canada. Kerry's Tastesense extracts, purifies and enzymatically modifies natural plant materials including stevia so that it has no obvious after-bitterness and odor, etc. It improves the sensitivity and

  4. intensity of sweetness while optimizing the taste and flavor. Growing market share Since 2012, the number of new food and beverage products containing stevioside has been increasing globally, especially in the Asia-Pacific region. In 2020, the Stevia application market in the Asia-Pacific region is expected to reach US$208.3 million. From 2016 to 2024, the compound annual growth rate of the stevioside application market in the Asia-Pacific region is expected to be 5.7%, and it will become the world's largest market for stevioside application consumption, of which Japan and China will become the largest stevioside application consumer markets. As the food and beverage industry develops, emerging economies such as India, Thailand, Indonesia and Malaysia will become key markets.

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