Governments and policy makers around the world are increasingly worried about what is now being called the “obesity epidemic,” and the fallout on a global scale is devastating. From diabetes to heart disease, health officials are calling for decreases in calorie intake. Stevia – the only 100 per cent naturally derived zero-calorie sweetener – can be a part of the solution. Today, on World Diabetes Day, The Organic Magazine takes a look at this Wonder Leaf.
Stevia, a Sweet History
Stevia is a small shrub native to the region of South America where the borders of Paraguay, Argentina, and Brazil meet. The scientific name for the Stevia plant is Stevia rebaudiana Bertoni and it is a member of the largest family of plants, Asteraceae which is also called the “sunflower family”. There are 240 close relatives of Stevia and they are all herbs or shrubs originating from the tropical and semi-tropical areas of North, Central and South America.
The discovery of the sweetness of the Stevia plant is attributed to an Italian Swiss botanist, Dr Moisés S Bertoni, in 1901. However, researchers believe the use of the plant to sweeten medicines and foods by indigenous people dates prior to the arrival of the Spanish in the 16th century. The sweetness found in the Stevia plant is released by steeping its dried leaves in water, filtering and separating the liquid from the leaves and stems, and further purifying the plant extract with either water or food grade alcohol – all conventional plant extraction methods.
The result is a naturally sourced, high intensity sweetener that is zero calorie and 200 – 350 times sweeter than sugar. The reason for the sweetness of the Stevia plant lies in the existence of certain sweet compounds in the plant’s leaves known as Steviol glycosides, first isolated and identified individually by French researchers, M Bridel and R Lavielle, in 1931. There are between 30 and 40 known Steviol glycosides in the Stevia leaf with Stevioside and Rebaudioside A being the most prevalent.
Purified Stevia extracts are up to 200 – 350 times sweeter than sugar, they are heat and pH stable, are zero-calorie and do not impact blood glucose levels at the levels of use.
A Safe, Natural Way to moderate Calories
For decades, high purity Stevia leaf extracts have been approved for use in foods and beverages in Japan. In the last five years, leading food safety and regulatory agencies across the world have issued positive safety opinions on and/or allowed the safe use of purified Stevia leaf extracts in foods and beverages.
Pre-clinical and clinical studies show that the use of Stevia extracts is safe for the general population including people with diabetes, children and pregnant populations and that there are no known side effects. With respect to allergies, some people are hypersensitive to plants from the Asteraceae family that Stevia rebaudiana Bertoni belongs to, however, experts have noted that there is insufficient scientific evidence to support warning statements to consumers about allergy to highly purified stevia extracts. Industry has embraced this reality. In fact, by end of 2015 more than 9,000 products now comprise Stevia as an ingredient – quite a testament to the safety of Stevia.
Why Stevia?
The key advantages of Stevia are that it is a plant-sourced all-natural and zero calorie sweetener Consumers are increasingly interested in knowing the origin of their food and are demanding “better for me” products. The food and beverage industry is responding to this demand by developing products that are more natural with lower sugar and lower calorie content.
As a plant-based sweetener with no calories, Stevia presents the perfect, unprecedented opportunity for:
- Consumers who are looking for naturally sourced low calorie sweeteners in their search for a balanced healthy lifestyle and better weight management.
- The food and beverage industry – who can reformulate their products providing calorie-free alternatives from a natural source.
- Governments, regulators and decision-makers – who look towards improving nutritional profiles of the foods and beverages available on the market to help fight the dramatic rise in obesity, diabetes, and their related health issues on a global scale.
A Sweetness to rival all Others
Purified Stevia extracts have a clean taste similar to that of sugar. Different combinations of Stevia extracts, also called steviol glycosides (the compounds that occur naturally in the leaves of the Stevia plant) provide different taste profiles, allowing food and beverage manufacturers the flexibility they need to produce different categories of products and to respond to different consumer tastes as they vary by location.
The development of formulation solutions with mixes of newer, more rare steviol glycosides, such as Reb D and Reb M, is offering new opportunities for great tasting products with calorie reduction up to 50%. Over time, Stevia can offer a full portfolio of formulation options from full calorie all the way down to zero calories, all with an impressive green, natural and sustainable story.
Versatility
Purified Stevia extracts are versatile in a wide range of applications as a result of being heat, pH and photo stable. These qualities are highly attractive to food and beverage manufactures across the world and over the past years there has been an explosion in the number of Stevia-sweetened products available on the market. Sales of products containing Stevia are expected to continue to grow following continued Stevia approvals by regulatory bodies and product innovations in markets across the globe. Suitable for everyone, Stevia extracts are safe for everyone to enjoy, including children, pregnant women and are a great sweetening option for people with diabetes since it does not have any impact on blood glucose levels.
A Scalable Supply
Stevia has a scalable and a scaled supply – meaning current and future production can comfortably support major global brand launches. The foundations for large volume productions able to respond to the global demand have been established. Stevia is an attractive crop for farmers as it yields a strong economic return, typically comparable to or stronger than tea, coffee, or beans. Therefore, the farming of large scale volumes of Stevia as a crop appeals to local rural communities such as small to medium family farms including women farmers or a cooperative of farmers or larger and better capitalised and mechanised agricultural operations.
A Cost-Effective Solution
As populations around the world increasingly seek healthier lifestyles, the food and beverage industry has embraced Stevia as a natural and sustainable solution. New products vary drastically, from sauces, yogurts and tabletop products to juices, sports drinks and alcoholic beverages. This demonstrates the versatility of Stevia as a practical ingredient. From a consumer standpoint, Stevia is an enormously attractive option. ISC 2015 research indicates that key consumer drivers include naturalness and sustainability – both of which are key strengths of Stevia.
The more consumers are aware of Stevia, the more likely they are to recognise the benefits. And awareness is certainly growing.
Facts & Figures
Global Access to Stevia Products: Approved in more than 100 countries 5 billion consumers have access to Stevia products
Stevia Agricultural Potential: Long term volume potential of Stevia leaf production: 2 million tonnes Agricultural industry potential: $3 to $4 billion
Source: International Stevia Council (ISC)
