Mintel experts track the trending ingredients and new product launches, spotlight the trends affecting the market and its future growth. In this episode, we’re looking at Monk Fruit. It has a fruit flesh that contains a compound called Mogroside, which can provide the desired sweetness for food and beverages. Its sweetness is usually 200-300 times higher than that of sucrose.
According to Mintel GNPD data, the application of monk fruit ingredients in the food and beverage industry in mainland China ranks second globally, and in the United States, which is the market with the most new product innovation, the proportion of new products using monk fruit is still increasing.