Compared with stevioside, the biggest advantage of Monk fruit sweetener is its good taste. It is the natural sweetener that is closest to the taste of sucrose that can be found at present. Therefore, it has quickly gained the favor of food companies and consumers in recent years, especially in the US market. The number of monk fruit products launched in the US market in 2014 increased by 70% compared with the previous year, and the number of new products launched so far in 2015 increased by 100% compared with the same period in 2014.

From the perspective of the entire sweetener market, Monk Fruit Sweeteners still have a lot of room for growth. According to statistics, the annual sales of the global sugar and sweetener industry is about 70 billion US dollars. Among them, sucrose, beet sugar, and high fructose corn syrup account for more than 60 billion US dollars of the market share, while natural sweeteners account for less than 0.5% of the global sweetener market.

Mogrosides are widely used in the food industry. The FDA approved the use of mogrosides in food in 1995, and my country also approved the use of the product as a food additive at the 17th meeting of the National Technical Committee for Standardization of Food Additives in July 1996. At present, countries that allow the use of mogrosides as food additives include Japan, South Korea, Thailand, Singapore, and the United Kingdom. Japan has been importing monk fruit from my country in large quantities since the 1990s. In addition to using it as a natural sweetener, Japanese manufacturers have also used mogrosides to develop a variety of health foods, such as anti-allergic granules, slimming foods, and hypoglycemic foods; mogrosides are also used as sweeteners in food processing, replacing aspartame, saccharin sodium, etc., to produce syrups, granules, chewable tablets, effervescent tablets and other foods.

my country is the origin and only place where monk fruit is grown. It has abundant renewable resources. The Ministry of Health has included it in the first list of varieties that are both food and medicine. At the same time, due to its high sweetness, low calorific value, good water solubility and thermal stability, non-toxicity, safe to eat, and no peculiar smell, it is widely used in the food and health food industry. Mogroside can be added to various foods as a sweetener to partially or completely replace sucrose. When making candies, if 0.012% of mogroside is added to starch soft candies, candies with good flavor and taste can be made. The biscuits made by mogroside/replacing sucrose have a very good structure and texture. They are cool and refreshing after entering the mouth, and there is no dry feeling when chewing. In Japan, people add 0.005% of mogroside to the solution for pickling pickles, which can reduce the amount of salt used for pickling by 50%, and the pickled vegetables are crisp and refreshing. The low-sugar solid beverage made of mogroside and kudzu root extract is clear and fragrant after dissolving. It has the effects of quenching thirst, diuresis, refreshing, lowering blood pressure, and promoting gastrointestinal function. Mogroside can also be formulated with green tea, osmanthus, mung beans, pearls and other nutritional supplements to make health-care beverages with unique characteristics. Adding mogroside to dairy products can promote the health of children, the elderly and patients. The UK has developed a cube of sugar pressed with 0.015% mogroside as an auxiliary material, which can be drunk when brewing coffee. Japan uses mogroside to make throat lozenges.