Stevia has transformed the global sweetener market as the leading plant-based sugar alternative. The sweetness comes from steviol glycosides — natural diterpene glycosides that are 200–350× sweeter than sucrose, heat and pH stable, zero-calorie, and non-cariogenic (tooth-friendly). Different glycosides have different flavor profiles: stevioside is sweetest but slightly bitter, Rebaudioside A (Reb A) is cleaner, and Rebaudioside M (Reb M) and D (Reb D) offer the most sugar-like taste with minimal aftertaste — making them the premium sweeteners in the category.
Commercial grades are specified by total steviol glycoside content (≥ 80%, ≥ 95%, ≥ 97%) and by individual glycoside profile (Reb A 40/60/80/97/98%, Reb M 60/95%). Stevia is GRAS (FDA), EU-approved as E960 (steviol glycosides) with ADI 4 mg/kg body weight, and compliant with Codex, JECFA, and FSANZ. Bioengineered enzyme-converted Reb M/D are also approved. Applications span beverages, dairy, bakery, tabletop sweeteners, and confectionery.