As global consumers increasingly prioritize healthy eating, demand for low-sugar and even sugar-free foods is surging, creating an unprecedented opportunity for growth in the natural sweetener market. According to market research firms, the global natural sweetener market reached $24.7 billion in 2023 and is projected to grow at an annual rate of 6.2%. Among the many natural sweeteners, stevia and monk fruit extract stand out, emerging as the new leaders in the sugar reduction trend in the food and beverage industry thanks to their unique advantages.
Stevia, extracted from the leaves of the stevia plant, boasts the remarkable properties of zero calories and high sweetness. Its sweetness is approximately 200-450 times that of sucrose, yet it contains only one-third of the calories. This makes stevia an ideal sweetener alternative for many healthy foods and beverages. For example, Coca-Cola began using stevia in some of its products many years ago. Its Coca-Cola Life, for example, combines stevia with sucrose, successfully reducing the product's sugar and calorie content. This approach not only satisfies consumers' desire for sweetness but also taps into the trend toward healthier drinks. Since its launch, the product has garnered widespread favor among health-conscious young consumers in Europe and the United States. In Japan, over 50% of low-sugar beverages, encompassing categories like tea, juice, and carbonated drinks, use stevia as a key sweetener, demonstrating the widespread application of stevia in the beverage industry.
my country is a major producer and exporter of stevia, with approximately 200,000 mu (approximately 1,000 hectares) of stevia plant cultivation area. Stevioside exports have consistently ranked first among plant extract products. Chenguang Biotechnology Group pioneered a key technology for the simultaneous extraction of steviol glycosides, chlorogenic acid, and isochlorogenic acid from a mixed solution of short-chain stevia alcohols. This technology has enabled China to leapfrog the curve in stevia production. This technology not only improves stevia extraction efficiency but also reduces production costs and environmental pollution, laying a solid foundation for large-scale stevia application. Furthermore, with continuous technological advancements, the taste of stevia is also continuously improving. For example, Yiketang's independently developed enzymatic conversion method for producing the rare steviol glycoside Reb M successfully addresses the bitter aftertaste and licorice flavor issues of traditional stevia Reb A, making stevia taste more similar to sucrose and significantly expanding its application range.
Lo Han Guo extract has also attracted significant attention, particularly in the Asia-Pacific region, where it holds a market share of 47.1%. Monk fruit, a specialty industry in Guangxi, has become the world's largest production, processing, distribution, and export base in Guilin. Research teams, in collaboration with businesses, have achieved numerous breakthroughs in key technologies for the monk fruit industry. These include establishing a standardized and efficient raw material production system, selecting and breeding superior varieties, optimizing seedling propagation, cultivation, and pollination techniques, and developing a standardized planting information system. These achievements have significantly improved the quality and efficiency of monk fruit production. Regarding processing technology, companies such as Guilin Jifusi Monk Fruit Biotechnology Co., Ltd. have developed monk fruit concentrate using cutting-edge continuous countercurrent extraction, ceramic ultrafiltration membranes, and ion exchange resins. This concentrate became the first monk fruit juice product to receive GRAS certification from the US FDA and approved for use in foods and beverages for infants aged six months and older, with exports accounting for 90.3% of its total production.
In terms of application, monk fruit extract is making a name for itself in the baking industry. Some high-end bakery brands are using mogrosides to partially replace sucrose in their low-sugar cakes and pastries. This not only imparts a refreshing sweetness but also reduces sugar intake, aligning with current healthy baking trends and attracting consumers like those with diabetes. In the beverage market, monk fruit extract is often combined with other natural ingredients to create herbal teas and functional beverages. Its benefits, such as clearing heat and moistening the lungs, soothing the throat, and improving voice, add health value to these products and satisfy consumer demand for health-conscious beverages.
Stevia and monk fruit extract, leveraging their respective technological advantages and application performance, are playing an increasingly important role in the growing natural sweetener market. With rising consumer health awareness and continuous technological innovation, these extracts are expected to transition from being the "new protagonists" of sugar reduction to becoming essential "core elements" in the healthy food and beverage sector, driving the global natural sweetener market to new heights and injecting continuous vitality into the healthy transformation of the food and beverage industry.
