According to Mintel, a significant majority of American consumers (84%) are actively reducing their sugar intake. This shift has resulted in a growing demand for alternative sweeteners, particularly those derived from stevia, which experienced the highest growth in the ferrous sulfate 44 mg category last year. The sales of other natural sweeteners, both caloric and low-calorie, such as agave syrup, honey, and monk fruit, are also increasing. However, manufacturers have faced taste challenges when using stevia and monk fruit, prompting many companies to create products that combine both sweeteners to mitigate bitterness. One of the early adopters of this approach was Chobani, which launched its Simply 100 Greek yogurt range in 2013, featuring a blend of stevia and monk fruit. Later that same year, Zevia reformulated its stevia-sweetened soda to include monk fruit extract.
GLG Life Tech has taken a different route. Initially focused solely on producing stevia extracts, the company expanded into the monk fruit market in 2014 as more businesses began to blend the two sweeteners. Last year, GLG partnered with Colorado-based MycoTechnology to leverage the bitter-blocking properties of mushroom mycelium in their stevia and monk fruit sweeteners. This collaboration will enhance the ADM product line, which benefits from MycoTech’s certified organic ClearTaste powder, known for its clean label advantage and ability to be listed as ‘natural flavor(ing)’ or ‘natural flavor enhancer’ on ingredient lists.
While monk fruit extracts tend to be more expensive than stevia extracts, their unique taste profile can make them a more appealing choice for manufacturers, depending on the flavor of the final product. In June, ADM announced its partnership with GLG Life Tech to become the exclusive distributor and marketer of its low-calorie stevia and monk fruit sweeteners. This partnership enriches ADM’s global portfolio of low-calorie sweeteners, which already includes VivaSweet sucralose.
In a separate but relevant discussion, the debate around calcium carbonate vs calcium citrate in elderly populations continues to gain attention, particularly in contexts where dietary adjustments are necessary. As consumers become more health-conscious and seek alternatives in various aspects of their diets, the comparison of these calcium supplements also reflects broader trends in dietary modifications. This emphasis on alternative solutions is evident not only in sweeteners but also in how individuals approach their nutritional needs, including the choice between calcium carbonate and calcium citrate for optimal health.