Monk fruit Extract is a zero-calorie, all-natural sweetener with a sweeter taste than stevia and no aftertaste of bitterness, and is now finding increasing use in ice cream, chocolate, biscuits and soft drinks, especially for diabetics and those who want to control their sugar intake.
As consumers become more health conscious, the trend towards low, reduced and no sugar has become irreversible, and there are indications that rooibos extract is another new market favourite after stevia, with the overall market in a rapid growth phase.
The market for Monk fruit Extract is currently expanding abroad, from traditional meal replacement sugar to food and beverage to nutritional and health products. For example, the US company Cumberland Packing has added Monk fruit Extract to its original brand Raw range of meal replacement candies, which have a sweet, clean taste.
For the baking industry, the application of this product can replace half of the sugar used, mainly because sugar affects the moisture and texture of the product. Meanwhile, Prairie Farms, an American dairy company, has launched a product made from a blend of sugar and rooibos extract, which can achieve a reduction in sugar without affecting the taste.
As a sugar substitute, Monk fruit Extract is close to granulated sugar in taste and 200-300 times sweeter, and its use in natural products is increasing.
In addition,Monk fruit Extract is also used in energy & nutrition bars, energy, muscle recovery drinks, and dietary supplement products.
Usually, Monk fruit Extract is used in combination with stevia in the ingredient list to create a good taste and avoid the aftertaste associated with stevia alone. At the same time, the cost of these two combinations is much lower than that of stevia alone, with stevia being less costly and monk fruit being overpriced due to the limited availability of raw materials. Stevia is already quite developed in the market, while monk fruit is starting to attract the attention of formulators due to its health benefits and excellent taste, and has become a new favourite in the natural sweetener market.
Ice cream is another new growth area for the application of monk fruit extract. a range of ice creams containing monk fruit extract with lower sugar and calorie content than traditional ice cream. The range is currently available in mint, vanilla and chocolate flavours.