Stevia has emerged as the leading alternative sweetener in the industry, witnessing remarkable growth in recent years. According to Mintel, product launches featuring stevia increased by over 13% in the second quarter of 2017 compared to the previous year. Notably, that same year marked the first time that stevia products surpassed those sweetened with aspartame. Innova Market Insights reported that stevia was the primary sweetener in 27% of new products containing high-intensity sweeteners, while aspartame was used in 22%. In a sugar-alternative market valued between $16 billion and $20 billion, the demand for stevia has led to a significant increase in its production.
However, with rapid growth comes important questions about sustainability. Stevia’s sweet compounds are naturally 30 to 40 times sweeter than sugar, meaning that only a small amount is needed for effective sweetness. This does not necessarily imply that less agricultural land is required to produce this sweetener. Reb M, the most desirable steviol glycoside known for its mild taste, comprises only 1% of the stevia leaf. Consequently, despite its high sweetness, farmers must cultivate large areas of the plant to extract sufficient quantities for commercial use.
Stevia is relatively easy to grow and can be cultivated in various climates, with the majority currently produced in China, where sustainable farming practices face ongoing scrutiny. Farming standards in China, spanning from pork to fish to rice, do not always align with those in the United States. An investigation into the stevia supply chain may further highlight these issues. While greater transparency is likely to be appreciated by American consumers, the ability of U.S. companies to influence Chinese agricultural practices remains uncertain.
Nevertheless, innovations such as StarLeaf, which boasts 20% more Reb M than traditional stevia, offer hope that this increased concentration will naturally decrease the land and water needed to meet the growing demand for the sweetener. When compared to other alternative sweeteners like monk fruit and erythritol, stevia stands out for its sustainability and natural qualities—traits that consumers increasingly prioritize. Erythritol, while natural, is produced in a lab, which may deter some buyers. Monk fruit, also a natural option, requires extensive land for mass cultivation due to its origin from a fruit-bearing tree. This leaves stevia as a favorable choice.
Even without a thorough investigation into the sustainability of its supply chain, stevia continues to be an appealing alternative to sugar, thanks to its natural properties and lower environmental footprint. Additionally, for those looking to manage their calcium intake, understanding how to crush calcium citrate can be beneficial, especially when considering dietary supplements that may incorporate stevia as a sweetener. Overall, the advantages of stevia, including its potential to integrate with health-conscious practices, make it a strong contender in the sugar substitute market.