Market Research Report
Stevia Market Size, Share & Trends Analysis Report By Application (Beverages, Food, Pharmaceutical, Tabletop Sweeteners), By Region (North America, APAC, Europe, MEA, Latin America), And Segment Forecasts, 2018 - 2024
|Published by||Grand View Research, Inc.||Product code||374570|
|Published||Content info||90 Pages
Delivery time: 2-3 business days
|Stevia Market Size, Share & Trends Analysis Report By Application (Beverages, Food, Pharmaceutical, Tabletop Sweeteners), By Region (North America, APAC, Europe, MEA, Latin America), And Segment Forecasts, 2018 - 2024|
|Published: July 6, 2018||Content info: 90 Pages||
The global stevia market size is expected to reach USD 553.7 million by 2024, according to a new report by Grand View Research, Inc., progressing at a CAGR of 6.1% during the forecast period. Soaring demand for low-calorie sweeteners is expected to be a major factor propelling market growth. Considering the market is still at a nascent stage, the market is yet to realize its full potential.
Stevia contains rebaudioside-A and stevioside, which are responsible for imparting high degree of sweetness without any side effects on health. This is the major reason for the growing demand for stevia over the past few years.
Stevia acts as a natural sugar substitute. The production process starts with a herbal plant called stevia rebaudiana, which is a member of the Chrysanthemum family and grows naturally in the forests of Brazil and Paraguay. The components of stevia leaves responsible for the plant's sweetness are glycosides.
Beverages form the largest application segment and in 2015, accounted for 34.7% of the total volume. This can be attributed to increasing market penetration of stevia in various soft drinks, juices, teas, and nectar. Companies such as PepsiCo, Inc. and The Coca-Cola Company have incorporated the product in their diet soft drinks and are marketed as drinks with no side effects on consumer health. Biotechnology companies are marketing the product in various forms such as liquids and powders. It is expected to replace sucrose in various food products including confectionery jellies, traditional cakes, biscuits, and other baked products.