Discover 2016 Stevia Market Trends to Inspire Your Next Innovation

Discover 2016 Stevia Market Trends to Inspire Your Next Innovation

Learn about the latest innovation trends with stevia in 2016. See how stevia is transforming key categories and gain insight into opportunities for your innovation pipeline. For a more in-depth review of your category, reach out to your PureCircle lead to connect with our insights team for a deeper dive....
Learn Our Tricks For Baking With Stevia

Learn Our Tricks For Baking With Stevia

With the holidays approaching you might have cookies on your mind. Working stevia into some of your favorite baked goods can present some formulation challenges. In baked goods, sugar not only provides sweetness but bulking and texture as well. Discover some of the tricks that we have learned in creating sugar reduced products without sacrificing the taste and texture your consumers...
Catch Up On Trends In The Juice Category By Reducing Sugar

Catch Up On Trends In The Juice Category By Reducing Sugar

Clean label, less sugar, and simple, functional ingredients continue to be trends for the juice category. Let PureCircle be your guide when tapping into these trends and achieve a great tasting product without all of the added sugar.  Our product formulators know all the tricks to making low to no sugar juice products that your consumers can feel good about. See our tips for working with juice and stevia below and contact us at info@purecircle.com if you have any...
PureCircle Expertise Gets You To The Right Formulation, Faster

PureCircle Expertise Gets You To The Right Formulation, Faster

Global Director of  Technical Development & Innovation John Martin gives you the insider information on PureCircle’s formulation expertise and capabilities that can help you get to a better tasting no sugar added solution – faster. Read more in his interview. Question 1 What tools does PureCircle have available to help customers get to no sugar added solutions?  We have a wide array of tools that can help customer achieve the optimal tastes for their product and allow them to get to zero added sugars. We have application and technical services available to work directly with customers on side-by-side application development as well as a trained sensory panel that includes a trained, descriptive panel of tasters that can evaluate a customers’ potential product. Additionally, one of our main capabilities is our predictive modeling and experimental design capacities that use statistical analysis and sensory to determine optimal combinations of steviol glycodes. We pair that with our temporal profiles, the ability to tell how certain steviol glycoside perform over time, and our robust pipeline of ingredients, we are really able to help customers narrow down a seemingly endless possibility of combinations to the handful that will work best for them.   Question 2 What exactly is experimental design? An experimental design or DOE (Design of experiment) is a complex methodology used to simplify a study involving a wide range of variables. For example, if customers want to develop a brand new tea product and want to try a step-by-step approach using our ingredients, it would easily involve over 100 tests.  To save time and effort, customers will commonly use bench top research...
PureCircle’s Global Director Of Technical Development & Innovation Shares His Tips For Formulating With Stevia

PureCircle’s Global Director Of Technical Development & Innovation Shares His Tips For Formulating With Stevia

As consumers’ desires to find more low to no calorie solutions grows, we are often asked how stevia can be part of the solution without sacrificing taste. Learn from John Martin, PureCircle’s Global Director of Technical Development and Innovation, about his tips and tricks and how he uses different stevia ingredients from sweeteners to flavors to other complementary ingredients. 1. When using stevia to get to zero calorie solutions, what are some of the challenges you find in formulating? Most critical to be able to achieve zero calorie solutions with stevia is delivering high sweetness potential as well as sweetness quality. As you try to achieve significant reductions in food and beverage products, there are a range of formulation challenges facing developers. Specifically with stevia, there are limited tools that are able to achieve the high sweetness max required for some formulations. Furthermore, when using stevia at high levels, combinations of glycosides may be needed to deliver the sweetness quality needed for that clean, sugar-like taste. 2. How does this change based on different product categories? Each food category has unique challenges as you look to get to low to zero calorie using stevia. For example, CSD products typically have a very high levels of sweetness and therefore need stevia ingredients that deliver that higher sweetness max. Dairy products, on the other hand, often creates a challenge with delayed sweetness impact as well as impact on mouthfeel. Coffee is naturally bitter and stevia can enhance unwanted bitterness linger. Knowing these impacts allow us to proactively address these challenges and the good news is that after years of development experience...