New Stevia Aims to Optimize Taste Performance with Sugar Reduction

Ingredion, a prominent global provider of specialty ingredients for the food and beverage industry, introduces PureCircle™ Clean Taste Solutions, a range of zero-calorie sweetening solutions tailored to specific applications, offering optimal taste performance and sugar reduction.

According to Nate Yates, the global platform lead for sugar reduction at Ingredion, there is no one-size-fits-all approach to removing sugar and artificial sweeteners from product formulations. With PureCircle™ Clean Taste Solutions, the aim is to streamline product formulation by providing unique sweetness profiles tailored to the needs of various food and beverage brands. Ingredion's team of experts collaborates with customers to develop the best sweetening experience for each application, enabling swift market entry.

These clean-tasting sweetness solutions by PureCircle™ can be applied across a wide range of categories, including beverages, dairy, tea, coffee, sports nutrition, bakery, confectionery, savory, sauces, and dressings. They utilize more of the stevia plant, especially the Reb M glycoside, to enhance performance and cost-effectiveness.

While Reb M is widely recognized as the best-tasting glycoside, the new stevia solutions go further by capitalizing on the synergies between different molecules in the stevia leaf, including Reb M. This results in an enhanced taste experience tailored to specific applications, allowing for up to 100% sugar reduction.

In recent years, stevia sweeteners have seen significant advancements in taste performance, sustainability, and the availability of rare stevia molecules. As the leading producer and innovator of stevia ingredients, PureCircle stands out as the sole stevia supplier offering all major stevia production technologies. Moreover, the company's peer-reviewed lifecycle assessment from last year highlighted the sustainability advantages of stevia compared to other sweeteners like sugar, based on sweetness equivalence.