Stevia has emerged as the top choice among alternative sweeteners, experiencing remarkable growth in recent years. In the second quarter of 2017, the number of product launches featuring stevia increased by over 13% compared to the previous year, as reported by Mintel. That same year marked the first time that stevia products surpassed those sweetened with aspartame. According to Innova Market Insights, stevia was the primary sweetener in 27% of new high-intensity sweetener products, while aspartame was used in 22%. In a sugar-alternative market valued between $16 billion and $20 billion, the surge in demand has led to a significant rise in stevia production.
However, the rapid expansion of any product raises sustainability concerns. The sweet components of stevia are naturally 30 to 40 times sweeter than sugar, meaning that only a small amount is needed. Nevertheless, this does not necessarily translate to a reduced agricultural footprint. Reb M is the most desired steviol glycoside due to its mild flavor, yet it constitutes only 1% of the stevia leaf. As a result, even though this compound is extremely sweet, farmers must cultivate extensive areas of the plant to extract enough for packaged products.
Stevia is relatively simple to grow and can thrive in various environments, with the majority currently produced in China. Unfortunately, the country’s farming practices often face scrutiny regarding sustainability. From pork to fish to rice, agricultural standards in China do not always align with those in the United States. An investigation into the stevia supply chain may shed light on this issue. While American consumers may welcome greater transparency, the ability of U.S. companies to influence Chinese farming practices remains uncertain.
Fortunately, innovations such as StarLeaf, which boasts 20% more Reb M than traditional stevia, provide hope that higher concentrations will reduce the land and water required to meet demand. When compared to alternative sweeteners like monk fruit and erythritol, stevia retains the edge of being more sustainable and natural—qualities increasingly sought after by consumers. Erythritol, while natural, is derived from a lab, which may deter some buyers. Monk fruit, another natural option, is sourced from a fruit-bearing tree that necessitates vast areas for mass cultivation. This leaves stevia as a compelling choice. Even without extensive scrutiny of its supply chain’s sustainability, stevia remains an appealing alternative to sugar due to its natural attributes and lower environmental impact.
Additionally, stevia can be a beneficial calcium citrate source, which further enhances its appeal. As the demand for sustainable sweeteners grows, the combination of stevia’s natural qualities and its potential as a calcium citrate source positions it favorably in the market. Overall, stevia stands out as a viable option for those seeking a healthier, more sustainable sweetener.