The world of sports is one of constant innovation-from scorekeeping to equipment to fan experience. Its no surprise that sports nutrition has followed suit. Rebaudioside M, or Reb M for short, has proven to be a game-changing ingredient in the production of food and beverages that fall under this and other categories. A zero-calorie, GRAS (generally recognized as safe) sweetener about 300 times sweeter than sugar, Reb M appeals to producers who are paying attention to their customers desires for healthier consumable products that still taste good. On top of that, consumers want lower-calorie ingredient alternatives of natural origin.
Reb M comes straight from the earth. It is a steviol glycoside derived from the leaves of the Stevia rebaudiana plant species, whose properties have been studied for over 100 years. The genus Stevia of the Asteraceae family includes 230 species, but Stevia rebaudiana Bertoni is the only one that produces sweet steviol glycosides. This perennial shrub, sometimes referred to as "candy leaf" or "honey leaf," has been around since ancient times and is native to Brazil and Paraguay. As demand for the plants sweetening powers has increased, cultivation has expanded from South America to Asia, Europe and North America, a major win for domestic production in the wake of the Covid-19 pandemic. Among the 30 steviol glycosides in Stevia rebaudiana, Reb A is present in the highest levels, while Reb M is found only in very low concentrations (about 0.1%) in the plants dried leaves. With a sweetness profile comparable to aspartame, which is 200 times as sweet as sucrose, its no wonder that steviol glycosides are all the rage in the food and beverage sector. Plus, data suggest stevia has anti-hypertensive, anti-obesity, anti-diabetic, antioxidant, anti-cancer, anti-inflammatory and antimicrobial effects, as well as helping improve kidney function.
Sweet comparison
As the most popular steviol glycoside, Reb A is the sweetest of all the natural compounds in the stevia leaf. It possesses a clean, sweet taste with a slightly bitter, lingering licorice or anise aftertaste. Reb A is a plentiful, viable sugar substitute in formulations wher other flavors mask this bitterness. The major upside of Reb M is a complete absence of bitter aftertaste, but it is not without its drawbacks. Reb A's 2008 self-approved GRAS status predates that of Reb M (2019) by more than a decade, which has allowed supply of Reb A to grow to meet demand. Reb M is newer to the market and hasnt had the same opportunity. Further, because Reb M naturally occurs in such small concentrations, it inherently carries a higher price tag. Barring future breakthroughs, the maximum global production of Reb M will remain limited, making it an expensive fit for mass-market formulations. All of these factors (cost, taste, availability, target market) need to be considered before choosing the best option for a product.
Benefits, applications
The numerous benefits of Reb M have led to numerous applications. According to Consumer Reports, three-fourths of American adults are trying to reduce their sugar intake. However, this proves challenging when artificial sweeteners dont deliver sugars beloved taste.
Enter Reb M Stevia. When measured with the Beidler model, the sweetener is an estimated 200-350 times more potent than sucrose. Uses and use levels for Reb M are expected to be similar to those currently permitted for other high-intensity sweeteners. Likewise, use levels are "self-limiting" based on organoleptic properties (e.g., sweetness potency), as a little goes a long way.
Since Reb M is zero-glycemic, those at risk for or living with diabetes may be able to enjoy foods and beverages that substitute it for sugar or high-fructose corn syrup. In fact, Reb M has shown to be well-suited for blending and is functional in a wide variety of food and beverage products, including bakery, confectionery, dairy, soft drinks, juice, protein shakes and even cocktails. Carrying 6 glucose units, Reb M has a low sweetness threshold and high maximum sweet intensity. A product with this level of versatility, potency and taste profile makes Reb M a serious contender in Americas battle to reduce sugar intake.
