Monk Fruit Poised to Rival Stevia

DUIVEN, The NetherlandsNew market analysis from Innova Database suggests the natural sweetener luo han guo, or monk fruit, may be poised to rival stevia in the food and beverage markets.

Monk fruit is a Chinese fruit that is 300 times sweeter than sugar and has been used in China as a natural sweetener for hundreds of years.

In the United States, New Zealand-based BioVittoria, a large producer and processor of luo han guo, was granted GRAS status for its Fruit Sweetness fruit concentrate made with luo han guo, opening the way for its wider use in a range of sweetening and flavor-enhancing applications including beverages, gum and baked goods. This step opened up the potential for a mainstream move for luo han guo along the lines of that experienced by stevia, which received GRAS status in the United States in 2008, and EU approval in 2009. BioVittoria is planning to submit for regulatory approval in Europe.

According to Innova Database, new products launches containing luo han guo have been largely confined to Asia, particularly China and Malaysia, and focused on its use as a sweetener, or in herbal teas or fruit products. Analysts noted that up until now, luo han guo has been used mainly as liquid, capsule or tea concentrate supplements; however, in 2009 Celestial Seasonings launched an all-natural Gingerbread Spice Holiday Tea with luo han guo, and Kelloggs Kashi Heart to Heart brand introduced a Warm Cinnamon Oat Cereal with luo han fruit concentrate.

Innova Market Insights Head of Research LuAnn Williams said while monk fruit has made a good start as a sweetener and flavor enhancer in the mainstream food and drinks industry by gaining GRAS status in the United States, major food and beverage companies have not yet used it in their product applications.