Stevia sustainably delivers the total package

Consumers are increasingly choosing to reduce sugar and live more sustainably. Brands that can contribute to a more sustainable world and satisfy consumers’ sweetness cravings without sacrificing taste will stay ahead.

Get the details on how PureCircle by Ingredion has evolved stevia's taste to become more sugar-like, and how our innovative Reb M production technology enables manufacturers of any size to meet consumer demand.

Create consumer-winning, sugar-reduced products with Ingredion.

Find out how


Infographic on sustainable sugar reduction with stevia. Details of
infographic listed below heading “Can a world without sugar be as sweet?


Can a world without sugar be as sweet?

Consumers don’t want to lose the taste sugar offers, but many are ready for a change in pursuit of healthier lifestyles.

For decades, sugar consumption has been on the rise globally.

The figure below shows the relationship between sugar consumption and obesity worldwide. Other than a slight dip in sugar consumption between 1990 and 2000, the general trajectory shows a rise in both obesity and sugar intake.

prevalence diabetes per capitar

But consumers are craving a change in their sugar and sustainability habits.

Imagine a world led by a sugar alternative that doesn’t sacrifice taste.

Consumer acceptability of sugar alternatives7

Honey: 65%
Stevia: 58%
Monk fruit: 34%
Agave syrup: 34%
Sorbitol: 11%

Evolution of stevia sweetener taste8

The left side of the figure below compares the sweetness and bitterness in taste between Reb M stevia and Reb A stevia. Reb M has a more intense sweet taste and is significantly less bitter.

On the right side of the below figure, Reb M is compared to sucrose from a flavor and taste perspective. Both are extremely similar in their flavor and sweetness flavor profiles.

Ingredion has all your innovative sugar solutions in one place.

As your end-to-end partner, Ingredion is the only ingredient provider that uses all major Reb M stevia production technologies, providing brands with the best options for efficient sugar reduction formulations.

Leaf extraction: A process that extracts steviol glycosides directly from the stevia leaf, although it produces the least amount of Reb M. This is the conventional process of extracting and purifying sweeteners from the stevia leaf.

Bioconversion: Starting with the stevia leaf, bioconversion uses an enzymatic process to amplify the amount of Reb M produced compared to extraction.

Fermentation: Starting with sugarcane, we use our proprietary fermentation technology to convert sugar cane into the same molecule, Reb M, which exists in the stevia leaf.

Reb M meets consumer trends

Reb M was previously in limited supply and at a higher cost, but new production methods like leaf extraction and fermentation have increased sustainability and yield of Reb M. 

Take the sustainable path to a sugar-free future. 

The right ingredients can mean the right thing for your brand and our planet. Through an extensive life cycle analysis, it was found that Reb M produced through both bioconversion and fermentation are sustainable paths toward a sugar-free future.**9 

2 in 3 consumers believe brands should be doing more to protect the planet.

When compared to sugar on a sweetness equivalence basis...*** 

Reb M bioconversion 

Reb M fermentation

With our leading-edge innovation, customized formulation and expertise in applications, we’ll take a collaborative approach to help you meet your goals.

Together, let’s recreate the sugar experience.

Bottom line: Ingredion offers the best-tasting and most sustainable stevia solutions for your brand.9


Ingredion proprietary research, Sugar Reduction Insights Program Power BI Dashboard, 2022
Ritchie and Roser, 2018. Global Trends in Obesity, Presented by Vasanti Malik, October 9, 2018.
IDF, Diabetes Atlas and World Health Organization, 2020
Sugar Consumption Per Capita, Helgi Analytics, 2022
ATLAS, Ingredion Proprietary Global Consumer Research, 2020
The road to sustainability, FMCG Gurus, 2022
ATLAS, Ingredion Proprietary Global Consumer Research, 2021
Ingredion Proprietary Global Sensory Data, 2017
Ingredion proprietary research, Life Cycle Assessment, 2022

*Respondents agree somewhat or completely
** Compared to sugar
*** Reb A and leaf extract data is similar to bioconversion