According to Mintel, a significant portion of American consumers (84%) are actively reducing their sugar intake. This trend has spurred a growing demand for alternative sweeteners, particularly those derived from stevia, which saw the most substantial growth in this category last year. Sales of other natural sweeteners, including agave syrup, honey, and monk fruit, are also on the rise. However, both stevia and monk fruit present taste challenges for manufacturers, leading several companies to create products that combine these two sweeteners to mitigate bitterness. Notably, Chobani launched its Simply 100 Greek yogurt line in 2013, featuring a blend of stevia and monk fruit. In the same year, Zevia revamped its stevia-sweetened soda by incorporating monk fruit extract.
GLG Life Tech has adopted a different strategy, initially focusing solely on stevia extracts until 2014, when it entered the monk fruit market as more companies began to blend the two sweeteners. Last year, GLG partnered with Colorado-based MycoTechnology to utilize the bitter-blocking properties of mushroom mycelium in its stevia and monk fruit sweeteners. This innovative technology will enhance ADM’s product offerings. MycoTech’s certified organic ClearTaste powder also provides a clean label advantage, allowing it to be listed on ingredient labels as ‘natural flavor(ing)’ or ‘natural flavor enhancer’.
While monk fruit extracts tend to be more costly than stevia extracts, their distinct taste profile can make them a more appealing option for manufacturers, depending on the final product’s flavor. 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 collaboration enriches ADM’s global portfolio of low-calorie sweeteners, which already features VivaSweet sucralose.
Incorporating calcium and calcium citrate into sweetener formulations can further enhance their health benefits, aligning with consumer preferences for healthier options. The use of these calcium compounds not only supports bone health but can also provide added nutritional value to sweetened products, appealing to health-conscious consumers. As demand for low-calorie and functional sweeteners continues to rise, the integration of calcium and calcium citrate may become increasingly prevalent in the market.