Summary : The global natural sweetener
market in 2025 has grown notably from 2020. China is a dual center for
production and consumption. Stevia extract has a large share with glycosides
evolving technologically, while monk fruit extract grows fast with innovation.
Erythritol has Chinese advantages. Future sweeteners will go functional and
low-carbon.
The global natural sweetener market is
expected to reach $13.9 billion in 2025, representing a significant increase
from $9.2 billion in 2020.
Among them, stevia extract dominates with a
market share of 47.3%. Its high sweetness (200-400 times that of sucrose), zero
calories, and good thermal stability have enabled it to be widely used in
beverages, dairy products, and other fields.
Monk fruit extract has become the
fastest-growing category with a compound annual growth rate (CAGR) of 8.1%. Its
unique natural properties and low aftertaste bitterness characteristics have
allowed it to rapidly penetrate the high-end beverage and healthy food markets.
Today, China has become both a production
and consumption hub for natural sweeteners globally.
Erythritol accounts for 55% of global
consumption and has a penetration rate of over 40% in sugar-free beverages,
mainly driven by local brands such as Genki Forest and Nongfu Spring. The
global erythritol market size was approximately $910 million in 2024, with
China accounting for 73% of the market. It is expected that the global market
will increase to $2.91 billion by 2030, with a compound annual growth rate of
21.38%.
China leads the world in the production
capacity of stevia glycosides and monk fruit extract. Enterprises such as
Greenvines Biotechnology and Jinfusi Biotech, through organic farming and
synthetic biology technologies, supply international brands such as Starbucks
and Coca-Cola.
Differentiated
Breakthroughs of Stevia and Monk Fruit
1.Stevia Glycosides: Technological
Iteration to Reshape Competitive Barriers
Breakthrough in molecular modification
technology: Through enzymatic conversion, high-value monomers such as Reb M and
Reb D have been derived. They have a taste close to that of sucrose, and their
thermal stability has been increased to 220°C. They can replace up to 50% of
sucrose in baked goods. Sanyuan Biotech uses synthetic biology technology to
produce Reb M with yeast as the chassis cells, and its planned production
capacity of 3,000 tons per year is at the leading position in the industry.
Expansion of application scenarios: The
application of stevia glycosides in medical foods has been certified by the FDA
and can be used in special dietary foods for diabetes and sports nutrition
products. The annual growth rate of the North American market is expected to
reach 12%.
The "cell factory" of Sichuan
Yingjia Hesheng produces stevia glycosides through microbial fermentation. The
production capacity of a 1 cubic meter bioreactor is equivalent to the
extraction efficiency of crops on 200 mu of land, reducing production costs by
60%.
This technology has been applied in Starbucks
China's "True Taste Sugar-Free" system, promoting the full
naturalization of sweeteners in its 7,600 stores. Yikelai Biotech prepares Reb
M through an all-enzymatic method with a purity of 95%, solving the problem of
aftertaste bitterness in traditional extraction methods and supplying leading
enterprises such as Mengniu.
2.Monk Fruit Extract: Health Attributes
Driving High Growth
Technological innovation: By structural
modification, the metallic taste has been eliminated, and the compounding ratio
in Genki Forest sparkling water has been increased to 30%. The Chinese Academy
of Medical Sciences has heterologously synthesized mogrosides in cucumbers and
tomatoes through gene editing technology, providing a new path for large-scale
production.
Market penetration: Enterprises such as
Guilin Jinfusi Biotech account for 50% of the global market share of similar
products. Their products have passed the access certifications of many
countries in Europe and the United States and are rapidly replacing artificial
sweeteners in high-end tea beverages and functional foods.
Stevia glycosides and monk fruit extract,
with their natural properties and technological breakthroughs, are rapidly
replacing artificial sweeteners in beverages, dairy products, and other fields.
Erythritol, relying on China's industrial chain advantages, has become the core
raw material for sugar-free beverages.
In the future, with the maturity of
synthetic biology technology and the popularization of the concept of precision
nutrition, natural sweeteners will further evolve towards functionality and low
carbonization, promoting the global food industry's transformation to a new
paradigm of "both health and deliciousness."
You can find the monthly reports of the sugar and sweetener industry in the CCM database!
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