Market Insight-Global Stevia Market Overview 2025
Global Stevia Market Was Valued at USD 881.33 Million in 2024 and is Expected to Reach USD 1655.96 Million by the End of 2033, Growing at a CAGR of 6.97% Between 2025 and 2033.– Bossonresearch.com
The global stevia market is estimated to reach approximately USD 881.33 million by the end of 2024, and is expected to grow at a compound annual growth rate (CAGR) of 6.97% between 2024 and 2033. This growth is primarily driven by increasing demand for low-calorie and natural sweeteners amid rising global health awareness and government regulations on sugar reduction. At the same time, the expanding applications of stevia in functional beverages, sports nutrition, and diabetic-friendly foods are encouraging manufacturers to incorporate steviol glycosides into reformulated product lines. Moreover, advancements in biotechnology, such as enzymatic conversion and fermentation techniques, are improving the scalability and taste profile of rare glycosides like Reb M and Reb D, supporting market expansion.
Several development trends are shaping the stevia market’s trajectory. First, the global shift toward sugar reduction continues to be a powerful driver. As governments implement sugar taxes and labeling regulations, food and beverage producers are increasingly adopting stevia to meet reformulation targets while maintaining product appeal. Second, consumer preference for natural and plant-based ingredients is gaining momentum; in this context, stevia serves as a compelling alternative to synthetic sweeteners like aspartame and sucralose. Third, technological innovation—particularly fermentation-based production of high-purity steviol glycosides—is enhancing availability, cost-efficiency, and taste. In addition, the rise of personalized nutrition and the diabetic population worldwide is boosting demand for non-glycemic sweeteners like stevia. Lastly, collaborations between ingredient suppliers and global food brands are accelerating product development cycles and improving consumer reach, further propelling market growth.
United States holds the largest market share in the global stevia market, due to strong consumer demand for natural sweeteners, a high prevalence of obesity and diabetes, and a well-established food processing industry. In addition, favorable regulatory frameworks by the FDA and a proactive reformulation trend among beverage giants like Coca-Cola and PepsiCo have amplified stevia’s penetration. Meanwhile, the Asia-Pacific region—particularly China, Japan, and South Korea—is emerging as both a significant production and consumption hub. China dominates global stevia leaf cultivation and processing, benefiting from low production costs and rising domestic demand for sugar alternatives in both food and pharmaceuticals. Europe is also witnessing steady growth, supported by regulatory approval of steviol glycosides under the EU’s Novel Food Regulation and consumer inclination toward clean-label products.
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Figure 1. Global Stevia Market Size (M USD)
Source: Bossonresearch.com, 2025
Stevia Industry Chain Analysis
Figure 2. Industry Chain Map of Stevia
Source: Secondary Sources, 2025
Driving Factors
Health-Conscious Consumer Behavior and the Sugar Reduction Trend
In recent years, growing health awareness and the rising prevalence of obesity, diabetes, and metabolic disorders have significantly changed global dietary habits. Consumers across all age groups—particularly Millennials and Gen Z—are actively seeking natural, low-calorie, or even zero-calorie sweeteners to reduce sugar intake without compromising on taste. This macro-level shift has created fertile ground for the development of steviol glycosides, which are viewed as a plant-derived, zero-calorie sweetener and a natural alternative to sugar.
According to the International Diabetes Federation (IDF), the number of diabetes patients worldwide is growing rapidly. Regionally, Southeast Asia, the Middle East, and North America have emerged as hotspots, with diabetes prevalence ranging from 10% to 11%. Managing diet—especially reducing caloric and carbohydrate (sugar) intake—is crucial for diabetes treatment. Sugar substitutes are essential for these patients, as they help maintain blood sugar levels without contributing to caloric intake.
Sugar alternatives offer a key advantage: they do not participate in human metabolism and do not contribute calories, allowing people to enjoy sweetness without the health risks associated with excessive sugar consumption. According to OECD statistics, the global percentage of overweight or obese individuals over the age of 18 increased steadily from 22%–56% in 1990 to 26%–74% in 2015. While obesity rates remain highest in developed countries (e.g., the U.S. and Europe), they are also rising in Asia and Northern Europe. Since obesity is closely linked to sugar consumption, reducing sugar intake is essential for weight loss.
Importantly, consumer demand extends beyond just low-calorie options—it increasingly emphasizes “clean label” solutions: natural, recognizable ingredients with minimal processing. Steviol glycosides, derived from the leaves of the stevia plant, better align with this concept than synthetic compounds like aspartame or sucralose. Their natural origin resonates with broader trends in health and organic foods. According to data from Cargill, 64% of consumers say they actively avoid sugar in packaged foods and beverages, and over one-third say they avoid artificial sweeteners altogether.
This convergence of health awareness and brand pressure positions steviol glycosides not just as a sugar alternative but as a strategic growth driver for brands targeting premium health-focused markets.
Innovation in Extraction and Fermentation Technology
A major early limitation of steviol glycosides was their bitter aftertaste and relatively low cost—especially when compared to high-intensity sweeteners like sucralose. However, advances in plant breeding and processing technologies have significantly improved both taste and commercial viability.
Leaf extraction methods have evolved, allowing for the separation of higher-purity, better-tasting compounds like Reb D and Reb M. Meanwhile, fermentation and bioconversion technologies have enabled the large-scale production of these rare glycosides without relying heavily on stevia cultivation. This not only improves product taste and performance, but also reduces land use, water consumption, and agricultural volatility—a key concern for ESG-minded buyers. Additionally, flavor-masking techniques and compound blends (e.g., with erythritol) are addressing lingering bitterness, bringing the taste closer to that of sucrose.
Companies like Cargill have developed proprietary fermentation processes to produce high-purity steviol glycosides with sensory profiles much closer to sugar. These processes offer greater cost efficiency and product consistency while mitigating supply chain issues tied to leaf variability, geography, and seasonality. Firms like GL Stevia have also introduced premium products such as Reb D/M, GSG (glucosylated steviol glycosides)—known for their clean sweetness and lack of aftertaste—ideal for use in beverages, dairy, and health foods. Enzymatic modification technologies have also significantly reduced costs while improving sweetness, making these compounds highly attractive to food and beverage manufacturers.
Regulatory Support and Global Approvals Expand Market Access
With expanding regulatory approvals in major markets, the stevia industry has experienced substantial growth. Steviol glycosides have been recognized for their safety by the FAO, WTO, and other global bodies, and are considered a safe and effective sugar alternative. Initially, concerns over food safety and classification limited the industry’s geographic reach. However, since the early 2010s, the landscape has changed dramatically: In 2011, the U.S. FDA granted GRAS status, and the EU approved Reb A, opening the door to global commercialization.
Following these developments, countries across the Asia-Pacific (e.g., China, Japan, South Korea), Latin America (notably Brazil and Argentina), and the Middle East also followed suit. Many countries have introduced policies aimed at reducing sugar intake, which is likely to further benefit natural sweeteners. These policies generally fall into two categories:
l Hard policies (e.g., sugar taxes): France was the first to implement a nationwide sugar tax in 2012, leading to a 3.5% increase in soft drink prices and a decline in consumption. Since then, many countries have introduced similar taxes targeting sugar-sweetened beverages.
l Soft policies (e.g., health campaigns): In 2017, China’s State Council issued the National Nutrition Plan (2017–2030), promoting the "Three Reductions, Three Health" initiative—reduced salt, oil, and sugar intake. The 2019 Healthy China 2030 plan called for limiting average daily added sugar intake to under 25g and encouraged the use of natural sweeteners and approved additives to replace sugar.
More recently, in 2024, the EU and UK approved fermented-derived Reb D and Reb M, paving the way for broader market access for next-generation sweeteners like Cargill’s EverSweet®. These regulatory milestones have lowered entry barriers for global F&B brands and supported larger-scale investments in R&D and production.
Growing regulatory clarity around fermentation-derived stevia (produced via microbial processes instead of leaf extraction) marks a turning point for innovation. It enables companies like DSM-Firmenich, Cargill, and Tate & Lyle to offer scalable, high-purity stevia solutions while maintaining their clean-label commitments.
As more markets adopt international food safety standards and harmonize stevia regulations (e.g., through the Codex Alimentarius), compliance costs and formulation risks are falling. This strengthens supply chain confidence, attracts capital, and enhances long-term category growth potential.
Key Development Trends
Rising Demand for Plant Extracts
Plant extracts are increasingly in demand due to their wide variety and broad downstream applications. These extracts are derived from plants using physical or chemical extraction and separation processes to selectively obtain and concentrate one or more active ingredients without altering their chemical structure.
Since the 1980s, the global trend of “embracing nature and returning to the natural” has gained momentum. The plant extract industry, as an emerging sector, first rose in popularity in Europe and the United States. Leveraging abundant plant resources, and driven by consumer preference for natural food additives like natural colorants and sweeteners since 2010, the industry has rapidly evolved into a key component of the broader health and wellness ingredient market.
Today, more than 300 plant species are industrially extracted for commercial use. Applications span across food and beverages, condiments, pharmaceuticals, health products, nutritional supplements, cosmetics, and feed additives. Among them, food and beverage (especially health supplements and nutrition products) represent the largest share of demand, followed by herbal medicine and cosmetics. As downstream applications continue to expand, the demand for plant extracts is expected to grow steadily.
Natural Sweeteners to Gradually Replace Traditional Sweeteners
Sweeteners can be categorized by source into natural and artificial types. Natural sweeteners include non-sugar sweeteners and sugar alcohols, typically derived directly from natural sources or through mild modifications. Most are secondary metabolites of plants or microorganisms, such as sugar alcohols, mogrosides (from monk fruit), and steviol glycosides (from stevia).
The most widely used natural sweeteners today are steviol glycosides and mogrosides, while synthetic sweeteners include saccharin, cyclamate, aspartame, acesulfame potassium, sucralose, and neotame. Due to increasing concerns about the potential health risks of synthetic sweeteners like saccharin, cyclamate, and aspartame, regulatory restrictions have been imposed in several Western countries. Consequently, natural sweeteners are expected to gradually replace traditional synthetic sweeteners in the food industry.
Steviol glycosides are new natural sweeteners extracted from stevia leaves and have been used globally for over 30 years. Their taste closely resembles sucrose, albeit with a slightly bitter aftertaste. They are around 300 times sweeter than sugar and have only 1/300th of the calories. Their safety has been validated through GRAS certification by the FDA and other global authorities. Thanks to their natural, safe, and healthy profile, steviol glycosides are seeing rapid growth in demand, particularly in high-end applications such as beverages, baked goods, and premium food products.
Importance of Flavor Stability and Customization
Sweetener products vary widely, are non-standardized, and exhibit high customer stickiness. The industry is segmented, with relatively low barriers to entry, yet the gap between industry leaders and smaller players remains significant.
l Technological Barriers: High-end players possess key production technologies accumulated over years, including proprietary extraction processes, equipment manufacturing capabilities, and leading efficiency in areas such as yield optimization, solvent recovery, and simultaneous extraction.
l Full Value Chain & Scale Advantage: Leading companies mitigate raw material price volatility through full value chain integration, global sourcing strategies, and economies of scale, giving them significant cost advantages.
For steviol glycosides, the product includes various components such as Reb-A, Reb-C, Reb-D, Reb-M, SG, and enzyme-modified steviol glycosides. Among them, rare components like Reb-D and Reb-M offer superior flavor profiles. Because these components are plant-extracted, purity levels (e.g., Reb-A 97% vs. Reb-A 50%) are used as quality indicators, and minor composition differences can affect overall taste. Therefore, once a customer selects a supplier, switching is rare due to the importance of flavor consistency. As a result, flavor stability and customization are critical to customer loyalty and serve as key competitive moats.
Global Stevia Market: Competitive Landscape
Currently, the global stevia manufacturing market is moderately concentrated. From 2023 to 2025, the CR5 value (market share of the top five companies) is projected to hover around 51.5% to 52.6%, indicating that over half of the global market is controlled by just five players. The Herfindahl-Hirschman Index (HHI)—a more detailed measure of market concentration—is expected to rise to 6.75% in 2024 before slightly declining to 6.54% in 2025. Although these figures do not indicate a monopolistic structure, they reflect an oligopolistic competitive environment where a few key players hold significant influence over pricing, raw material sourcing, and product innovation. Leading companies maintain dominance through their supply chain scale, patent portfolios, and global distribution networks. Major market participants include: Haotian Pharm, PureCircle, Layn Natural Ingredients, Shandong Shengxiangyuan, Sunwin Stevia, GL Stevia, Heilongjiang Nongken Huiju Hailin Stevia Sugar Co., Ltd, Chenguang Biotech Group, Jining Aoxing Stevia Products, Haigen Stevia, Qufu Tianyuan Biotechnology, Tate & Lyle, Morita Kagaku Kogyo, GLG Life Tech Corp, NPI, Shangdong Huaxian Stevia, Biolotus Technology, and Daepyung.
Figure 3. The Global 5 Largest Players: Market Share by Stevia Revenue in 2024
Source: Above companies; Secondary Sources and Bosson Research, 2025
Key players in the Stevia Market include:
Haotian Pharm
PureCircle
Layn Natural Ingredients
Shandong Shengxiangyuan
Sunwin Stevia
GL Stevia
Heilongjiang Nongken Huiju Hailin Stevia Sugar
Chenguang Biotech Group
Jining Aoxing Stevia Products
Haigen Stevia
Qufu Tianyuan Biotechnology
Tate & Lyle
Morita Kagaku Kogyo
GLG Life Tech Corp
NPI
Shangdong Huaxian Stevia
Biolotus Technology
Daepyung
Others
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