According to Mintel, a significant majority of American consumers (84%) are actively reducing their sugar intake. This shift has spurred a growing demand for alternative sweeteners, particularly those derived from stevia, which experienced the fastest growth in this category last year. Additionally, sales of other natural sweeteners, both caloric and low-calorie, such as agave syrup, honey, and monk fruit, are also on the rise. However, manufacturers face taste challenges with stevia and monk fruit, prompting several companies to create blends of these two sweeteners to mitigate bitterness. Early adopters in this area include Chobani, which launched its Simply 100 Greek yogurt range in 2013 featuring a stevia-monk fruit blend. Later that year, Zevia reformulated its stevia-sweetened soda to incorporate monk fruit extract.
GLG Life Tech has taken a unique approach, initially focusing solely on stevia extracts until 2014, when it entered the monk fruit market amid a trend of blending these sweeteners. Last year, the company formed a partnership with Colorado-based MycoTechnology to leverage the bitter-blocking properties of mushroom mycelium in its stevia and monk fruit sweeteners. This collaboration is expected to enhance ADM’s product offerings, which will benefit from this innovative technology. MycoTech’s certified organic ClearTaste powder also offers a clean label advantage, allowing it to be labeled as ‘natural flavor(ing)’ or ‘natural flavor enhancer’ on ingredient lists.
While monk fruit extracts tend to be more expensive than stevia extracts, their distinct taste profile can make them a more appealing choice for manufacturers, depending on the flavors of the final product. In June, ADM announced its partnership with GLG Life Tech, positioning itself as the exclusive distributor and marketer of its low-calorie stevia and monk fruit sweeteners. This initiative is part of ADM’s strategy to enhance its global low-calorie sweetener portfolio, which already includes VivaSweet sucralose.
Furthermore, for individuals managing conditions like GERD, incorporating sweeteners such as calcium citrate combined with monk fruit may provide a sweeter taste without aggravating symptoms, making these alternatives increasingly relevant in the marketplace. As the trend toward reduced sugar consumption continues, the integration of calcium citrate gerd-friendly options within sweetener formulations will likely gain traction among health-conscious consumers.