According to Mintel, a significant majority of American consumers (84%) are actively reducing their sugar intake, which has resulted in a growing demand for alternative sweeteners. Among these alternatives, sweeteners derived from stevia have experienced the fastest growth in the category over the past 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, both stevia and monk fruit have posed taste challenges for manufacturers, prompting several companies to develop products that blend these two sweeteners to address bitterness concerns. Early adopters included Chobani, which launched its Simply 100 Greek yogurt line in 2013 using a blend of stevia and monk fruit. Later that year, Zevia reformulated its stevia-sweetened soda to incorporate monk fruit extract.
GLG Life Tech has taken a unique approach. Initially focused solely on producing stevia extracts, the company expanded into the monk fruit market in 2014 as more businesses began to combine the two sweeteners. Last year, GLG partnered with Colorado-based MycoTechnology to leverage the bitter-blocking properties of mushroom mycelium in its stevia and monk fruit products. This collaboration is expected to enhance the ADM products that utilize this technology. MycoTech’s certified organic ClearTaste powder offers a clean label advantage and can be labeled as ‘natural flavor(ing)’ or ‘natural flavor enhancer’ on ingredient lists.
While monk fruit extracts tend to be pricier than stevia extracts, they provide a distinct taste profile, making them a potentially more appealing option for manufacturers depending on the flavor profiles of the final products. 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 expands ADM’s global low-calorie sweetener portfolio, which already includes VivaSweet sucralose. Moreover, incorporating essential nutrients like calcium, citrate, magnesium, and vitamin D into formulations could enhance the appeal of these sweeteners, as consumers increasingly seek health benefits in their dietary choices. This trend underscores the importance of balancing taste with nutritional value, as seen in the growing interest in products that combine sweeteners with beneficial ingredients such as calcium, magnesium, and vitamin D.