As Plant Proteins Grow More Popular, Formulations with Stevia Increase

Formulas for Success

New protein products made with soy, pea, rice, and fava bean are being formulated with plant-based sweeteners to meet consumer demand

Popularity Of Plant Proteins Soars As Consumers Seek More Plant-Based Foods

Plant proteins have become a hot food trend around the world. A recent study at the International Food Information Council indicates that plants are the fastest-growing source of proteins for consumers in the past year. North America accounts for 38% of the $9.7 billion dollar market, growing at a rate of 7.31%, according to Mordor Intelligence. A Nielsen study reports that 52% of US consumers are eating more plant-based foods than ever before because they believe it makes them healthier. To meet this growing consumer demand, food manufacturers have been developing plant protein products with improved texture and taste – with sweetness playing a particularly important role in improving the overall flavor profile.

Soy, Pea, Fava, and Rice Proteins Growing in Popularity

While soy protein still holds the largest market share of plant proteins, pea and rice proteins are growing at a faster pace. Pea protein is a popular option as it provides 9 essential amino acids but comes with some earthy and other off-notes. Rice protein, also growing in popularity, doesn’t provide a full amino acid profile (it lacks lysine) but can be combined with quinoa, chia, and other proteins to compensate. Fava bean has a cleaner flavor, a full amino acid profile, and is easily digestible, but is a higher-cost product.

Stevia a “Natural” Sweetener Choice for Plant Protein Formulas

Plant-based sweeteners like stevia — extracted steviol glycosides from the stevia plant leaf — are a great addition to plant proteins as they help to mask off-notes or provide sweetness. They are also an excellent choice because stevia does not get treated like sugar when digested. And since it’s not metabolized like sugar, it has minimal to no effects on blood glucose, insulin levels, and blood pressure, which is an added benefit to shoppers looking to minimize sugar levels in their diet. When sweetened with stevia, plant protein products may be labeled by manufacturers with claims such as “plant-based ingredients” or “vegetarian” on the front panel. Given the increasing popularity of plant-based diets, these are among the top claims that drive consumer preference.

Plant Protein Product Spotlight: Nicks Karamell Swirl Vegan Frozen Dessert

Nicks Karamell Swirl Vegan Frozen Dessert is a new plant protein product made with a variety of sweeteners and bulking agents from Innova. Dairy alternative applications are likely where you will see plant protein used the most.

Reduced-Sugar Cheesecake Brownies with Rice Protein

At the Supply Side West 2019 trade show, we displayed a cheesecake brownie made with rice bran extract and our flavor masker DGS TN. The masker works well with a variety of plant proteins and is labeled as a natural flavor. Allulose and Reb M were used to replace the bulk and sweetness of the sugar.

Contact Us

HOWTIAN has evaluated most major suppliers’ protein types and can provide recommendations based on flavor and price. We also have an expanded portfolio of complementary ingredients to stevia, so please contact us for samples or formulation advice!

7 Steps to Formulating with Stevia

Formulas for Success

When formulating or reformulating a product with stevia, the sugar reduction process can sometimes encounter challenges since stevia has different sweetening properties from sugar. Additionally, when it comes to stevia, there is a broad family of glycosides and blends, all with varying properties and flavor profiles as well. To break down these complexities, our experts have created this simple step-by-step guide to formulating with stevia.

Step 1. Determine Sucrose Equivalence for Sugar Replacement

The first step to identifying the best type of stevia for your formulation is to calculate the appropriate amount of sugar, HFCS (high-fructose corn syrup), or other sweetener that would be replaced with stevia. Once you know the sucrose equivalent, read our starter guide on the best types of stevia and recommended usage levels, based on the sweetness you’re looking to replace.

Step 2. Reference Application Matrix for Recommended Stevia

Additionally, we’ve created this convenient Application Matrix that shows our recommended stevia varieties based on sucrose equivalence and application type.

Step 2a. Consider Natural Flavor Labeling

If you are looking to reduce sugar by a small amount, you may be able to use native stevia extract or stevia-derived natural flavors called GSG (Glucosyl Steviol Glycosides). With these options you have the option not to list “Stevia extract” in the ingredients and instead use “Natural Flavor” on your label – which may be applicable if the country your product is launched in follows FEMA guidelines. Small sugar reductions can also help you save on ingredient costs as long as you don’t need to bulk back with other more expensive ingredients.

Recommended GSG Use Levels by Application Type

Step 3. Add Erythritol or Allulose for Sugar-Free Applications

Do you need more upfront sweetness, particularly for sugar-free applications? You may want to consider adding erythritol or allulose. Just note, these ingredients cost significantly more than sugar so this would have to be factored into the overall product development.

Step 4. Increase Sweetness with Plant-Based Ingredients

Has your sweetness from stevia plateaued and you still need more sweetness? Consider combining with Andromeda II — our unique blend of steviol glycosides — or adding monkfruit to further increase the sweetness impact on highly-sweetened products.

Step 5. Add Bulk for Bakery and Confectionery Products

Is your sugar reduction application a bakery, confection, or other product that requires bulking the product back to its original weight? You may want to consider adding bulk using flour, water, maltodextrin or ingredients already in the formula. In addition, isomalto-oligosaccharide (IMO) is a sweet bulking syrup that our experts often recommend.

Below is a chart that is used to differentiate between various sweetener options with relative sweetness, calories, solubility, and Glycemic Index values.

Step 6. Balance Acid Levels and Modulate Flavors as Needed

Once you’ve finalized the sweetness level, you may need to adjust and recalibrate other ingredients in the formula. One common example is balancing stevia with levels of acid, which is often found in sweetened products. If your application is a ready-to-drink beverage, be sure to monitor the shelf life if the product is near or below a pH of 3. Stevia may degrade over time in very high-acid conditions and when stored in ambient or warmer conditions.

If you notice a sweetness linger that cannot be resolved using a more premium stevia, you may try adding 100-200ppm of a sodium source like salt. You can also add a couple natural flavors like our cost-effective DSG Flavor TN or DGS Flavor FH-80, which is also a sweetness enhancer. These flavors block off-notes from other ingredients in your product like vitamins, CBD, or proteins. In the formulation example below, our DGS TN flavor helped cover some off-notes from the vitamin mix in our PQx Prevail beverage product.

Step 7. Add Nutritional Value with PQQ, Inositol, and Vitamin E

Could your product development benefit from nutritional additives? You should consider formulating with Pyrroloquinoline Quinone (PQQ) for a healthy mind, heart, and body. Inositol is great for skin health and supporting good energy levels, while the more bio-available Vitamin E is also a good addition for its benefits as a powerful antioxidant.

In need of more detailed guidance for your formulation? View our webinar which covers the complete product development process. If you’re interested in learning more or partnering with us, please get in touch and contact one of our experts.

Guidelines for Natural Flavor Labeling with Stevia

Formulas for Success

Stevia and stevia-derived ingredients can be labeled as natural flavors in many countries around the world, but only within certain limits on use levels specified by international guidelines. There are many reasons manufacturers using stevia may want to declare it as a “natural flavor” on their label. This may include brands or flavor companies that are reformulating and adding stevia, but would prefer to avoid changing their existing product label. While consumer favorability of stevia continues to significantly improve, some manufacturers may still prefer to avoid listing stevia as an ingredient on their labels. Increasing regulation and policies around product labeling can be a factor as well.

Natural Flavor Labeling Guidelines from FEMA

The Flavor & Extract Manufacturers Association (FEMA) is an industry organization that works with government legislators and regulators, and the association creates and issues labeling guidelines for flavors. Its guidelines are widely followed by many countries around the globe, including the US. For its guidelines around stevia as a natural flavor, the FEMA panel reviews data that validates whether the flavor on its own tastes sweet or not at low levels.

FEMA maintains and catalogs a vast library of Generally Recognized as Safe (GRAS) ingredients. Many pure stevia extracts have a FEMA number in its library of flavor ingredients. The table below lists these stevia types, along with the corresponding FEMA number and an example of usage level in common applications. Please review the FEMA number on their website for specific application limits.

Enzyme-Modified Stevia (Glucosylated Steviol Glycosides)

Stevia can sometimes be processed with an enzyme to improve a formulation’s taste profile, slightly increase upfront sweetness, and provide taste-masking — or even a slight mouth-feel — to a product. This type of stevia is called Glucosylated Steviol Glycosides (GSG), or enzyme-modified stevia. There are multiple FEMA numbers for this type of stevia product, the most common one being FEMA 4728. Please see the tables below for a current list and specific application limits.

Natural Flavor Usage Limits by GSG Stevia Product Type

Natural Flavor Usage Limits (ppm) by GSG Stevia and by Product Application

For more in-depth information on usage and labeling of Glucosylated Steviol Glycosides in different product applications, view our webinar presentation on GSGs from the 2020 Clean label Conference.

Important Considerations for Natural Flavor Labeling of Stevia

As already described, stevia can be labeled as a natural flavor in a vast variety of product applications. However, one application where this isn’t the case is tabletop sweeteners. For such products as well as other sugar substitute applications (i.e. baking blend sold in a stand-up pouch), natural flavor labeling for stevia is typically not allowed at any use level.

Although many international markets follow FEMA guidelines, some countries adhere to different regulations on labeling of natural flavors in their products. As an example, companies in China don’t conform to FEMA but regulations there do allow GSGs to be added as flavoring.

Additionally, when looking to label stevia as a natural flavor, it isn’t recommended to combine it with multiple sweetness enhancers. This is particularly the case for Flavors with Modifying Properties (FMPs) such as stevia derivatives, monk fruit, erythritol, and allulose since the combination may produce too sweet a taste even at these low use levels. Of course, our experts always recommend reviewing with your regulatory and legal teams regarding the proper labeling of ingredients.

In need of more detailed guidance for your formulation? Partner with us and learn more about formulating with stevia and natural flavor labeling requirements. Contact one of our experts for your product development and formulation needs!

How to Formulate with Stevia in Beverages & More

Formulas for Success

Did you know that what we conventionally call “stevia” actually describes a family of 100+ glycosides that can be naturally extracted from the stevia leaf, each of which have their own unique properties and profiles? This breadth of variety with stevia is what can present challenges when it is used in formulation compared to more traditional sugar substitutes such as sucralose and aspartame. To help address these challenges and break down some of the complexities of formulating with stevia, we’ve compiled this starter’s guide for using stevia in beverage (and various other) product applications. This guide will focus on development of a thin beverage, the suggested usage levels for different stevia types, and how to choose the best stevia for such beverages (Note: As we’ll explain later, with thicker beverages, the max use levels for stevia will typically be higher).

What are the Maximum Usage Levels of Different Types of Stevia Types?

The chart below is a summary of maximum use levels for several stevia types, including our proprietary SoPure™ Stevia blends. These estimates allow for some minimally acceptable off-notes in taste, but this will vary based on the application and other ingredient interactions. For additional reference, an approximate sucrose equivalent value is provided for each type.

In addition to the stevia types listed above, SoPure™ Pegasus, Pinnacle, Reb D, and Reb M are a few premium varieties which do not have many off-notes and can be used at levels exceeding 600ppm. For guidance on the sucrose equivalence for these particular varieties, reference the graph below that illustrates Reb M’s estimated sucrose equivalency by usage level (ppm).

Approximate Sucrose Equivalence of Reb M by Usage Level

How to Choose the Right Reb A

These days, Reb A is the most widely used type of stevia due to its pleasant sweetness and more economical cost. When formulating, it’s worth considering higher purity Reb A’s as they exhibit more sweetness and a cleaner taste compared to lower purity grades. As an example, if your product is currently using Reb A 50 or 60, you may consider switching to Reb A 97 or 98. Although the higher purity may cost more, this is offset because the higher grades have higher sweetness levels and thereby require lower use levels and concentrations. In effect, there is little, if any cost-in-use increase and as a bonus, the higher purity grades may result in a slightly cleaner taste.

Formulating For Smoothies, Jams, and Cookies

A thicker product such as a smoothie may be able to use Reb A 80 at 300ppm or more. The thickness of the drink affects how much and how fast stevia molecules get to the sweetness and bitter receptors on the tongue. The thicker the product, the longer it takes for the stevia to reach the receptors and if it does not get to the receptors before being swallowed, it’s possible not to taste any bitterness at all. A fruit jam may be able to use double the thin beverage use level and a dry application like a cookie may be able to use up to three times the thin beverage level.

Cost Efficiency in Formulation: Maximize Use of Low-Cost Reb A

In order to optimize cost-in-use of stevia for your product application, we recommend starting with determining the maximum use level of Reb A (keeping in mind that the stevia types that offer the best value for quality are likely Reb A 98 or Andromeda). For example, you might begin with 400ppm of Andromeda to get about 7 sucrose equivalents, and then decide you’d like a little more sweetness in the product and add 100ppm of Pinnacle to achieve your desired sweetness level. On the other hand, you could simply use approximately 450ppm of Pinnacle to get a similar product, but you’d be paying more for premium stevia. By starting the development process with Reb A, you can maximize use of the lower-cost stevias but still achieve desired quality and sweetness.

Other Factors: Solubility, Stability in High Temperatures, Shelf Life

In addition to all the variables already described, there are still other factors that should be considered when choosing the right types of stevia to use in formulation. In some cases, processing requires the stevia to be batched in concentrated form. For these scenarios, the solubility of the stevia should be measured. Reb A 80 and lower purities have a significantly higher solubility and should be considered for these types of applications, whereas Reb D doesn’t have a high solubility so should be avoided in concentrates. Another consideration is temperature. Will you be baking your cookie above 284° F? If so, you may not want to use Reb M as it becomes less stable above that temperature. When it comes to the shelf life of the product, stevia is more stable in ready-to-drink beverages when the pH is above 3. If your application is ready-to-drink and the pH is close to 3 or below, it would be prudent to monitor shelf life in real life conditions as the sweetness may degrade slightly over time. Our research has shown that accelerated conditions don’t truly replicate actual conditions but can provide some indication of stability. You may want to be proactive and include buffers in your formula to raise the pH level prior to a shelf life study.

Sugar Reduction vs. Complete Replacement

Stevia has a slightly later onset of sweetness than sugar and tastes sweet longer (reference the graph below that illustrates the sweetness intensity of different sweeteners over time). To best replicate the upfront sweet profile of sugar and HFCS, it is best to perform a sugar reduction. However, if a complete replacement is needed, we would recommend combining with another upfront sweetener like allulose or erythritol. If you’re interested in learning more about formulating stevia alongside acids, link to this post for deeper insights on this topic.

Our Formulation Experts Are Here to Help

Ready to create your own formula for success? For assistance with stevia in beverage formulations, please contact us for a consultation. Depending on your application, intended sucrose and stevia levels, labeling requirements, and budgeted cost, we can provide personalized recommendations.

How to Balance Stevia With Acids in Sugar Reduction Formulations

Formulas for Success

When reducing or replacing sugar with stevia in a food or beverage product, formulators must always keep in mind that stevia exhibits a later onset of sweetness compared to sugar. This particular property of stevia is important when understanding how its sweetness interacts with flavors from other ingredients. A leading example is that such products commonly pair their sweetness with sour or tart flavors that are produced by a vast variety of acids. In this edition of Formulas for Success, we will focus our attention on how to best harmonize the sweetness of stevia with different types of acids in your sugar reduction formulation.

The Importance of Acid in Sweet Formulas

Aside from sugar and other sweeteners, acids are some of the most common ingredients in sweet food and beverage products. In fact, they’re found in the vast majority of formulas with a sweetener in them. As such, acids have a significant impact on the amount of sweeteners applied in such formulations. Generally speaking, the higher the amount of acid, the more sweetener is needed. Our formulation experts have found that striking that right balance does not have to be difficult, but they advise product developers to be aware that adjusting sweetener levels is not a simple one-dimensional calibration. Making such alterations will often affect other parts of the formula as well.

Citric Acid and Malic Acid With Stevia

A common acid in many sugar beverages is citric acid. The time intensity profile of citric acid (see graph below) is more upfront and similar to that of sugar. If replacing a portion or all of the sugar in a formula with stevia, the acid level or type may also need to be adjusted for an optimal sweetness profile. Some formulas may need just a slight reduction in citric acid as the upfront acid impact can taste stronger if there is less sugar to balance it out. Another option we’ve found successful is to partially replace the citric with malic acid. Since the taste impact of malic acid comes later compared to citric acid, it acts as a better balance to the sweetness of stevia. If you are noticing a lingering sweetness in your formulation with stevia, we’d recommend adding an acid that has a later taste profile to offset the linger.

Sample Stevia Formulation with Citric Acid

Below is a sweetened Iced Tea application that demonstrates how to both reduce and replace sugar entirely. In this example, a citric acid reduction helped balance out the later sweetness profile of stevia replacing sugar.

Dairy Formulation with Stevia and Lactic Acid

In dairy applications, lactic acid is naturally included from milk. Since lactic has a late onset of acidity, it will help to mask some of the lingering sweetness of stevia. In our experience, our formulators have found that Reb M works very well for dairy applications. Since that glycoside offers a very clean taste profile, the lactic acid is effective for cutting the linger for a great tasting yogurt or flavored milk.

Vinaigrette Dressings & Pickled Products with Stevia

When reducing or replacing sugar with stevia in vinaigrette dressings and pickled products, adjustments to the acetic acid levels are recommended. The taste from acetic acid is likely to be rather strong as it is a very upfront acid. For such formulations, try experimenting with reducing the use levels of acetic acid to create a better balance with the sweetness of stevia.

Ready to create your own formula for success? Partner with us and learn more about other ways to optimize your stevia formulation with acids. Contact one of our expert consultants for your product development and formulation needs!

How to Use Inositol in Successful Product Applications

Formulas for Success

Inositol is often referred to as vitamin B8, but it isn’t actually a vitamin at all since it can be produced by our bodies from glucose. It is found naturally in foods like cantaloupes, citrus fruits, corn, rice, and beans. As a functional ingredient, inositol is most commonly added in product applications such as infant formulas, energy drinks, animal feed, cosmetics, and supplements.

Properties of Inositol

Inositol is a sugar alcohol that is about 48% as sweet as sugar and possesses a similar flavor profile. It can easily be added to most food and beverage products since it has a clean taste at most common usage levels. It is easily soluble in water and is relatively stable in heat as well as acidic or alkaline conditions. While there isn’t a Recommended Dietary Allowance (RDA), most sources suggest consuming 100 – 1000mg per day. For treatments of certain conditions, 1 – 12g may be needed. However, usages above 12g may exhibit side effects such as nausea, aches, tiredness, and dizziness.

Product Applications For Inositol

Infant Formulas

As breast milk is naturally rich in inositol, manufacturers of infant formulas may be interested in adding inositol into their products to promote metabolism or hair growth, and to help babies sleep. In formulation, 22mg or 100kcal could be utilized, which is the average amount found in breast milk.

Energy Drinks

Many popular energy drinks contain inositol, as it not only aids the nervous system, providing structure to cells, but also helps modulate serotonin levels. Serotonin is a key hormone that stabilizes our mood, feelings, and happiness. Some studies show that inositol may prevent neutral fat accumulation, helping the body to burn fat. Inositol is a key ingredient in our PQx™ Prevail sports performance beverage at 300mg/serving.

Animal Feed

Inositol may be safely used in feed or pet food as it may help in regulating metabolism and improve fur/hair growth. Aquatic creatures, birds, cattle, and dogs may benefit from this ingredient. Typical usage levels are 250 – 3000mg/kg.

Cosmetics

Inositol, also known as rice water in some beauty products, may have water-binding properties for skin and hair. It may also help maintain healthy cell membranes. As the first chart below shows, inositol at a concentration of 1% is a cost-effective use level for moisturizing skin. At 1%, inositol has been shown to have the best effect after 2 – 3 weeks of continuous usage, as illustrated in the second chart below.

The FDA has confirmed inositol is safe for use in cosmetics.

Supplements

There is some evidence that inositol may have benefits when taken as a supplement. It can affect the neurotransmitters in your brain, including serotonin, and may be beneficial for treating anxiety and panic disorders. It may also aid blood sugar control by improving insulin sensitivity. And it may improve fertility in women with Polycystic Ovary Syndrome (PCOS) by assisting in balancing hormones. Inositol may also reduce symptoms of depression. Typical usage levels for treatments are 2 – 18g or lower levels for supplementation. As with any supplement, we encourage consumers to check with a medical professional to further understand the potential health benefits before treating with inositol.

Inositol Hexanicotinate

A similar product we produce is inositol hexanicotinate, also known as inositol hexaniacinate, inositol nicotinate, and inositol niacinate. The body converts these ingredients to inositol and free nicotinic acid so it produces a slightly sweet taste. It may be used as a source of Niacin (Vitamin B3) or used to widen blood vessels and increase blood flow. At 3g/day, it may improve blood circulation for people with Raynaud’s Syndrome — those who suffer from pain in their fingers and toes when cold due to poor blood circulation. In Europe, it is sold as the drug Hexopal.

No. 1 Global Manufacturer of Inositol

Inositol is a core ingredient of our health supplements and cellular nutrition portfolio. HOWTIAN is the world’s largest and leading supplier of inositol. Our inositol is extracted from only non-GMO corn, making it an ideal choice for clean-label product applications.

Ready to create your own formula for success? Partner with the world’s largest manufacturer of inositol and learn more about formulating in new applications with inositol. Contact one of our expert consultants for your product development and formulation needs!