Stevia
is a natural high-intensity sweetener that is an extract of Stevia
Rebaudiana plant. Active compounds of stevia include steviol
glycosides, primarily rebaudioside and stevioside. It is 200-350
times sweeter than sugar and has zero calorie content in them. Stevia
has very low glycemic index and it does not trigger blood sugar
levels, which makes it appropriate for diabetic patients. It is
non-cariogenic in nature which makes it gentle on teeth ensuing in
good dental health. Although, stevia rebaudiana plant is native to
Latin America, however, it is commercially grown in Mexico, Asia
Pacific and some parts of the U.S. and Europe. The global market
for stevia is segregated on the basis of extract type and
application. Based on extract type, the global stevia market is
segmented into powder liquid and leaf. Liquid extract is further
segmented into dark liquid extract and clear liquid extract. Powder
extract is further segmented into stevia blends and sweet glycosides.
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Powder
extracts held majority market share in 2016 and is expected to
witness a steady growth rate during the forecast period. This is
attributed to powder stevia also being used in form of tablets in
dietary supplements and as table top sweeteners. Liquid extract is
expected to witness the fastest growth rate during the forecast
period of 2017-2025, owing to ease of use and high solubility of
liquid in food products and beverages. Based on application, the
global market for stevia is segregated into bakery, table top
sweetener, dairy product, packaged food, beverages, confectionery,
dietary supplements and others. Table top sweetener held the majority
market share in 2016 and is forecast to witness a substantial growth
rate during the forecast period. This is attributed to its zero
calorie content and low glycemic index which makes it essential for
diabetic and health conscious consumers. Dairy food products and
dietary supplement are expected to witness rapid growth rates during
the forecast period owing to fitness conscious consumers globally.
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