Ingredion strengthens stevia flavor modifier portfolio with PureCircle NSF-13

21 Dec 2021 --- Ingredion has launched an evolved flavor modifier, PureCircle NSF-13, under a natural flavor declaration. The new solution is being touted for delivering “sweetness at scale.”

“NSF-13 has exceptional sweetness quality across a wide range of applications, from beverages to dairy alternatives, thanks to its combination between Reb M and other steviol glycosides,” Aymeric de Ganter, Ingredion’s flavors business lead tells FoodIngredientsFirst. 

Another key benefit is the increased targeted flavor tonalities as well as the reduction of bitterness.

“It is cost-effective, sustainably sourced and organic,” says De Ganter.

Strict taste regulations in the EU
In Europe, regulation (EC) 178/2002, on general food law, requires F&B manufacturers to track their ingredients and products meticulously.

“It takes a lot of expertise to deliver the solution with a consistency of taste under the EU requirements,” explains De Ganter.

PureCircle by Ingredion has ownership and visibility over every step of the stevia process; from producing seedlings to farming. 

“It utilizes our cutting edge technologies and regulatory expertise to deliver a very unique solution for the benefit of taste,” De Ganter notes.PureCircle can be used across various applications, including dairy, bakery and beverages.

Tapping into richer flavor tonalities
The solution increases several targeted flavor tonalities, notably brown notes while reducing potential bitterness.

PureCircle NSF-13 carries a consumer-preferred “natural flavor” label, suitable for organic designation.

“This new addition is our highest performing natural flavor modifier when we compare the typical attributes required to round off sweetness quality, reduced linger, bring out zesty notes and enhance brown notes across a wide range of F&B categories,” adds Sue Bancroft, Ingredion’s category lead for beverages.

Sugar reduction a crucial theme
Sweeteners play a critical role in keeping F&B compliant with taxes and regulations to keep high-sugar foods off supermarket shelves. A study in the UK one year after it’s sugar levy on beverages was put into place found that sugar intake dropped by 10% numbers never before seen under voluntary schemes. 

Earlier this year, FoodIngredientsFirst reported that sugar reduction remains a crucial theme for industry as both consumers and governments push for healthier food and beverages. And while many can agree “less is more,” opinions differ on how this should be done. Industry has, in turn, developed a host of systems to reduce sugar by varying degrees. 

In 2020, PureCircle developed NSF-02 stevia flavor solution.

This year, the producer of stevia ingredients received a positive safety opinion from the European Food Safety Authority for the use of its Reb M, Reb D and Reb AM stevia ingredients produced through bioconversion of stevia leaf extracts. 

By Inga de Jong