Reduction of sugar in different products, along with the use of sugar substitutes, has been a major driver in the food & beverage industry over the past few years. Numerous factors have contributed towards the development of sugar alternatives.

To achieve the required reduction in sugar concentration, industry players have been relying on various strategies such as the modification of sugar structure, reformulation or exploitation of sugar substitutes, etc. Amongst the known methods, stevia has emerged as a potential game-changing natural sweetener for the food and beverage industry. According to the 2015 Tate & Lyle Sweetener Perception Research, Stevia was ranked the second highest in terms of having a good balance of taste and health. However, a major drawback with stevia is its bitter aftertaste.

In 2017, SweeGen launched the next generation of Stevia products, BESTEVIA® Reb M and Reb D. The advantages of the improved stevia products include –

  • Less bitterness and aftertaste
  • 200-300 times sweeter than sugar
  • Higher sugar reduction of 85-100% enabling greater replacement of sugar in beverages

Further, BESTEVIA® Reb M is extremely versatile and can be used in a variety of food products and beverages as well as in dietary supplements, such as sports nutrition, protein bars, chewable tablets, stick packs and sachets, premixes and functional foods.

The growing need for better sweeteners, driven by consumer demand for natural ingredients, has led industry players such as Tate & Lyle, Pure Circles, Ingredion, etc., to make huge investments in R&D and innovation in the field. However, as of today, Stevia still holds an unparalleled position in the food and beverage industry.


Author: Chetan Marwah