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.

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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!