Functionality and versatility: Ingredion exec details next-gen stevia sweetening solutions

05 Sep 2022 --- With appealing taste experiences ever at the forefront of sugar reduction strategies, food technicians at Ingredion are exploring expanded applications for their stevia innovations and functional build back tools.

Speaking to FoodIngredientsFirst ahead of the company’s next webinar exploring this topic is Nate Yates, global platform leader of sugar reduction for Ingredion. 

“When stevia was first commercialized, roughly 15 years ago, it was viewed as a single ingredient solution. Reb A was the molecule most abundantly available in the stevia plant, and when used alone in deep sugar reduction formulations has taste limitations, such as off-notes, bitterness or sweet linger),” he explains.

“PureCircle by Ingredion has invested heavily in stevia innovation, and part of this was mapping the complete stevia leaf genome. We have identified over 70+ molecules in the stevia leaf, which have a variety of properties and taste synergies. Reb M is the most sugar-like in taste, and is driving consumer adoption of stevia sweeteners.”

Going back to the leaf
Additional challenges come with scaling these better-tasting ingredients, and keeping the price point accessible for brands of all sizes, notes Yates. 

“PureCircle is the only stevia producer utilizing all major stevia production technologies. Fermented Sugarcane Reb M and Reb M produced through bioconversion are two of the technologies helping address this need,” he comments.

Challenges come with scaling these better-tasting ingredients, and keeping the price point accessible for brands of all sizes.“With the broadest portfolio of stevia and other sugar reduction ingredients – such as allulose and soluble fibers – the company has designed category-specific ingredient solutions, optimized to perform in various applications, such as beverages and dairy. This highlights synergies between various stevia ingredients, cuts down on formulation time and increases speed to market for brands.”

Yates notes that PureCircle by Ingredion is “consistently going back to the leaf” to explore the potential of new glycosides and what synergies they may have with other ingredients in Ingredion’s portfolio. 

This requires a full toolbox approach to formulation work. “We understand every brand has different sugar reduction goals and taste profiles to solve for, and we bring our broad sugar reduction portfolio and expertise to create optimized solutions,” says Yates.

This is made possible by various innovations in stevia production. “The Starleaf Agronomy Program, which cultivates proprietary stevia leaf varietals with more efficient yields of the best steviol glycosides, helps us get the most out of every stevia leaf,” notes Yates.

“Our bioconversion process takes the more abundant Reb A, and uses a proprietary enzyme to convert the material into Reb M. Resulting in a non-GMO, stevia ingredient. Finally our fermentation process uses sugarcane as a starting material to produce the same Reb M molecule found naturally in the stevia plant.”

Regional sweetness preferences
Understanding the various accelerators across regions, consumer sweetness preferences and the regulatory landscape are all essential to stevia formulation, Yates highlights.

“Functional beverages and sports nutrition is driving strong demand for stevia in the US and Europe,” he says. “Increasing popularity with sugar-reduced coffee is a growing category in Southeast Asia.”

“In Latin America flavorings with modifying properties (FMPs) are helping brands navigate front of pack labeling requirements for sweeteners by improving taste without adding sugar or artificial sweeteners.

Greening up stevia cultivationIngredion has stevia farms all around the world including in Latin America, Asia, African and North America.
When asked what is the most difficult aspect about maintaining the sustainability profile of stevia, Yates concedes that “sustainability is a very complex topic.”

“It is important to understand the full life cycle of an ingredient, to successfully model its environmental impacts accurately. Stevia is no exception.”

Ingredion just completed its first Sugar Reduction Life Cycle Assessment (2022), and went through a full peer review process to achieve ISO compliance. 

“We did this to ensure and emphasize the reliability of our data. It is our hope that going above and beyond will set an important standard in our industry and provide a guidepost that informs our customers’ decision-making processes,” says Yates.

Ingredion has stevia farms all around the world including in Latin America, Asia, African and North America. 

“We have a global team on the ground supporting our farming partners with agronomic and economic challenges,” comments Yates.

The supplier’s webinar “Reducing sugar without losing taste: new insights for a healthier, more sustainable world” will premier at 09:00 CDT / 16:00 CEST on September 13, 2022. Attendees may register here.

By Benjamin Ferrer