Euromonitor analyst: Monk fruit on the road to mainstream success – but still a long way to go

By Caroline Scott-Thomas

- Last updated on GMT

Related tags Monk fruit Stevia Sweeteners

Euromonitor analyst: Monk fruit on the road to mainstream success – but still a long way to go
Monk fruit extract may be set to become a mainstream natural sweetener alongside stevia, but price remains a barrier, according to a Euromonitor industry analyst.

Monk fruit, also known as luo han guo, produces a sweetener about 200 times sweeter than sugar. It is native to Southeast Asia, where the world’s largest monk fruit extract supplier, New Zealand-based BioVittoria, sources the bulk of the fruit it uses for its extraction process. The company entered a global marketing agreement with Tate & Lyle​ for the ingredient about a year ago, raising monk fruit’s profile on the international stage – and its mainstream market viability.

Ingredients analyst at Euromonitor International Lauren Bandy says that although monk fruit extract is currently a premium ingredient, it has the potential to compete with stevia in the natural sweeteners space, as consumers continue to look for natural alternatives to high intensity, zero-calorie sweeteners.

“With no bitter aftertaste, it is much more versatile than stevia and can be used in a wide range of food and beverage products,”​ Bandy said. “But what monk fruit extract cannot do for the foreseeable future is compete with stevia's numerous multi-million dollar marketing campaigns which have made it so commercially successful.”

Monk fruit extracts are currently being used for the most part in new product development, rather than to replace artificial sweeteners in existing products, and their use is largely focused on small brands. However, there are some exceptions, including Kashi, which uses monk fruit extract to sweeten its Honey SunShine breakfast cereal, and SoDelicious products, which include almond and coconut milk drinks.

According to BioVittoria, its extracts are used in about 30 to 40 products currently on the market in the United States.

“While it has strong potential, monk fruit extract is currently twice the price of stevia,”​ said Bandy.

She claims that monk fruit only has the potential to compete with stevia if its price falls, but with the established success of the ‘all-natural’ trend, particularly in the United States, monk fruit extract eventually could be a significant alternative.

“For now, however, monk fruit extract remains a premium ingredient,” ​she said.

Related news

Show more

Related products

show more

Sweet solutions: Soda fountain stevia breakthrough

Sweet solutions: Soda fountain stevia breakthrough

Cargill | 21-Mar-2023 | Technical / White Paper

Until now, solubility limitations have prevented Reb M stevia-based sweeteners from being used in fountain drink syrup formulations. Cargill experts have...

How to Make Plant-Based Better for You

How to Make Plant-Based Better for You

SweeGen | 24-Jan-2023 | Technical / White Paper

Plant-based food and beverage sales are booming, thanks to a growing desire among consumers for healthier food options, with sugar among the top ingredients...


Pectin's "a-peeling" future

Cargill | 28-Nov-2022 | Technical / White Paper

Familiar, plant-based, highly functional… today's pectin ticks off a lot of boxes for consumers and product developers alike. Learn how this humble...

Reducing sugars, not functionality.

Reducing sugars, not functionality.

ADM | 27-Oct-2022 | Case Study

Consumers seeking a strong vitamin regimen worry about higher sugar content from their supplements. Solutions like SweetRight® Reduced Sugar Syrups ensure...

Related suppliers

Follow us


View more