Icon Foods supplies bulk natural sweeteners to food and beverage manufacturers across North America. Twenty-seven grades across two ingredients: fifteen stevia extracts spanning Reb A through Reb M, and twelve monk fruit grades from 25% to 50% mogroside V, in conventional and organic.
What Makes a Sweetener Natural?
The term gets used loosely, so it is worth being precise. The natural sweeteners in this category are extracted from plants: steviol glycosides from the leaf of Stevia rebaudiana, mogrosides from the fruit of Siraitia grosvenorii. The sweet compounds already exist in the plant. Processing isolates and purifies them rather than synthesising anything.
That is the difference from sucralose, aspartame and acesulfame potassium, which are manufactured through chemical synthesis and have no natural source. Both categories are safe and both are approved. Only one supports a natural label claim.
Under U.S. FDA and FTC regulations, high-purity stevia and monk fruit extracts may be labeled as natural ingredients. On an ingredient statement they declare as stevia leaf extract, steviol glycosides, rebaudioside M, monk fruit extract or luo han guo extract, depending on the grade and how you choose to present it.
For clean-label brands that is usually the deciding factor, and it is why natural sweeteners now dominate new product development in reduced-sugar categories even where the artificial options cost less.
What High-Intensity Sweeteners Do, and What They Don’t
High-intensity sweeteners deliver 100 to 300 times the sweetness of sugar at inclusion levels measured in fractions of a percent. That efficiency is the entire point, and it is also the source of every problem formulators have with them.
Sugar does six jobs in a formulation: sweetness, bulk, browning, mouthfeel, water activity control and structure. A high-intensity sweetener replaces the first one. It does not replace any of the others.
A product reformulated with stevia or monk fruit alone will taste sweet and behave wrong. It will be thin, pale, dry and small. This is the single most common failure in sugar reduction, and it is not a flaw in the ingredient. It is a misunderstanding of what the ingredient is for.
They Always Need a Bulk Partner
Every successful high-intensity sweetener formulation pairs it with something that rebuilds the mass sugar was providing.
| Pair with | What it returns | Trade-off |
|---|---|---|
| Allulose or tagatose | Bulk plus Maillard browning, humectancy, freeze-point control | Highest cost per unit of bulk |
| Erythritol, xylitol, maltitol | Bulk and crystallization at low calorie | No browning. Cooling effect on erythritol and xylitol |
| Soluble fiber and inulin | Bulk, texture, plus a dietary fiber claim | Tolerance limits at higher inclusion |
| Glycerin | Humectancy, water activity control, flavor rounding | Not a bulking agent on its own |
Which partner you choose depends on what sugar was actually doing in your product. If it was browning, you need a rare sugar. If it was crystallizing, you need a polyol. If it was binding moisture, you need glycerin or a fiber syrup. Answer that question first, then choose the sweetener.
Stevia or Monk Fruit?
Both are natural, both are high-intensity, both contribute no bulk. The differences are sensory and commercial.
| Stevia | Monk Fruit | |
|---|---|---|
| Source | Stevia rebaudiana leaf | Siraitia grosvenorii fruit |
| Sweet compounds | Steviol glycosides: Reb A, Reb D, Reb M | Mogrosides, principally mogroside V |
| Sweetness | 100 to 300x depending on grade | 125 to 250x depending on purity |
| Character | Neutral at high purity. Licorice notes at lower purity | Mild fruity note. Melon rind at lower purity |
| Onset | Fast with Reb M, slower with Reb A | Slightly slower, longer tail |
| Cost | Reb A economical, Reb M premium | Rises steeply with mogroside V purity |
| Grades here | 15 | 12 |
The honest answer is that most formulations end up using both. Stevia carries licorice character, monk fruit carries melon rind, and in the right ratio each masks the other. That is why the blended systems in this category outperform either ingredient alone.
Choosing a Stevia Grade
Stevia grades are defined by which steviol glycoside dominates and at what purity. That profile determines bitterness, onset and cost, and it is the single biggest variable in whether a stevia formulation succeeds.
Reb A is the value option, clean at 97 to 99% purity with slight bitterness at high concentration. RA95 and 95/60 are the bakery workhorses, where the base flavor absorbs any off-note.
Reb D is smoother with no bitterness and performs best in blends, particularly where it counteracts protein and fiber off-notes.
Reb M is closest to sucrose: sugar-like onset, minimal delay, essentially no aftertaste. It earns its premium in clear beverages, dairy and alt-dairy where nothing hides.
Glucosylated stevia is enzyme-modified for a soft, broad onset at 150x, and it is the most economical grade overall.
Full specifications for all ten grades, the sensory comparison table and the Reb M versus Reb A cost analysis are on the stevia extract page.
Choosing a Monk Fruit Grade
Monk fruit grades are defined by mogroside V percentage. The number after the V is the purity, and it drives potency, cleanliness of finish and whether you will need masking downstream.
V25 is the practical starting point for most projects. Forgiving, clean-label, and it does not demand a masking strategy.
V40 sits in the middle where cost and cleanliness both matter.
V50 PuRefine is the premium grade, for systems where the finish is exposed and every off-note is visible.
Juice concentrate at 3.3 to 3.7% mogroside V delivers fruit-forward sweetness where a lighter touch is wanted, in powder or liquid.
Full specifications and the grade selection logic are on the monk fruit sweetener page.
Why the Blended Systems Exist
Several products in this category combine stevia and monk fruit rather than offering either alone. That is a formulation strategy, not a merchandising one.
Different glycosides have different sweetness kinetics. Reb A delivers rapid onset but bitters at concentration. Reb M is delayed and cleaner. Mogrosides sit differently again. Layering them aligns those temporal differences into a curve that tracks sucrose more closely than any single molecule manages.
| System | Composition | Sweetness |
|---|---|---|
| MonkSweetâ„¢ LS | Reb A stevia with mogroside V | 180 to 250x |
| MonkSweetâ„¢ LS4 | Reb M with mogroside V monk fruit extract | 250 to 300x |
| SteviaSweet RA99M | Reb A ≥90% with Reb M ≤10% | 250x |
| SteviaSweet RM95D | Reb M ≥90% with Reb D ≤10% | 200 to 290x |
| SteviaSweet 95/60 | ≥95% glycosides, min 60% Reb A | 200x |
Two practical consequences. Blending reduces the off-notes that come from over-reliance on a single glycoside, which means less flavor masking downstream. And it lowers cost in use, because Reb M paired strategically with Reb A and mogrosides delivers the sensory quality at lower total glycoside inclusion than Reb M alone.
Our paper on the glycoside synergy strategy covers the sensory science in detail.
Conventional or Organic
Organic versions certified through Oregon Tilth are available across most of both lines: SteviaSweet 95/60, RA95, RA98, RA99, RA99M, RM95, RM95D and SG95e, and MonkSweet V25, V40, V50, LS and LS4.
Where a product carries both, the specifications are otherwise equivalent. The organic route is a certification decision rather than a performance one.
Sweetness Modulation
High-intensity sweeteners can be improved without changing the sweetener. Thaumatin is a sweet protein used at parts-per-million inclusion that extends the sweetness tail, rounds the finish, and reduces the prominence of bitter notes.
It is particularly useful with Reb A grades, where it manages licorice character without the cost of stepping up to Reb M. See modulators.
Applications
Beverages
Higher-purity grades suit clear and carbonated systems where any off-note is exposed. RA98, RA99 and RA99M perform in sports and energy drinks.
Dairy and alt-dairy
Reb M’s masking capability makes RM95 and RM95D the grades of choice for yogurt, protein shakes and plant-based dairy.
Baked goods and bars
RA95 and 95/60 are the economical choices, since the base flavor of a baked product absorbs minor off-notes. Pair with a bulking agent that browns.
Confectionery
Gummies, chocolate and chews, always alongside a bulk sweetener for structure. RM95D performs in indulgent systems.
Supplements and functional
Monk fruit’s masking helps with botanical and vitamin off-notes. V50 where the matrix is delicate.
Custom Blends
Most natural sweetener projects end as a system rather than a single ingredient, and finding the right ratio takes weeks of bench work. We build those systems in-house and mill to your process specification. See custom blends and formulation support.
Samples in 24 to 48 Hours
Every natural sweetener on this page is available as a sample with full documentation, and we hold no minimum order. Tell us the application and we will recommend a grade. If Reb A does the job we will say so rather than selling you Reb M.
MonkSweet™ LS4 is a proprietary blend of Rebaudioside M (≥50%) and mogroside V monk fruit extract, delivering 250–300x the sweetness of sugar — the highest potency in the MonkSweet™ line. Reb M and mogroside V synergy produce an exceptionally clean, sugar-like sweetness with virtually no aftertaste. Non-GMO, kosher, and available in organic. Ideal for carbonated beverages, protein nutrition, gummies, and hard-to-sweeten systems.
MonkSweet™ LS4 Organic is a USDA Organic certified blend of Rebaudioside M (≥50%) and mogroside V monk fruit extract, delivering 250–300x the sweetness of sugar — the highest potency in the MonkSweet™ line. Reb M and mogroside V synergy produce an exceptionally clean, sugar-like sweetness with virtually no aftertaste. Non-GMO and kosher. Ideal for organic carbonated beverages, protein nutrition, and hard-to-sweeten systems.
MonkSweet™ LS Organic delivers the same clean, high-intensity performance as conventional MonkSweet LS — a blend of stevia extract (≥50% steviol glycosides) and monk fruit extract at 180–220x the sweetness of sugar — with USDA Organic certification. Non-GMO, kosher, and JECFA-compliant. Ideal for organic carbonated beverages, sports drinks, protein shakes, and functional food formulations.
Monk Fruit Juice Concentrate Powder V3.5 is a spray-dried monk fruit juice concentrate standardized to 3.3–3.7% mogroside V — approximately 20x the sweetness of sugar. It delivers a clean, sucrose-like sweetness with a natural fruit character and no bitterness or cooling effect. Non-GMO and kosher. Ideal for dry beverage blends, fruit snacks, and natural-positioned powdered food applications.
Monk Fruit Juice Concentrate V3.5 is a liquid monk fruit concentrate standardized to 3.3–3.7% mogroside V — 8–10x the sweetness of sugar — with a natural Brix of 65–70°. It delivers a clean, fruit-forward sweetness in liquid format with no bitterness or artificial aftertaste. Non-GMO and kosher. Ideal for fruit beverages, botanical drinks, and natural-positioned food and beverage formulations.
MonkSweet™ V50 PuRefine is a monk fruit extract with a minimum of 50% mogroside V — 250x the sweetness of sugar — produced using a refined purification process. The highest-potency option in the PuRefine series, it offers fast onset, minimal aftertaste, and excellent stability. Non-GMO, kosher, and available in organic. Ideal for RTD beverages, gummies, confections, and protein nutrition.
MonkSweet™ V40 PuRefine is a monk fruit extract with a minimum of 40% mogroside V — 200x the sweetness of sugar — produced using a refined purification process. It delivers a quicker, smoother sweetness onset than V25 with a cleaner flavor profile. Non-GMO, kosher, and available in organic. Well suited to yogurts, ice cream, mild-flavored beverages, and dairy applications.
MonkSweet™ V25 PuRefine is a monk fruit extract with a minimum of 25% mogroside V — 125x the sweetness of sugar — produced using a refined purification process. It delivers natural monk fruit sweetness with a mild fruity character at the most cost-effective price point in the V-series. Non-GMO, kosher, and available in organic. Ideal for baked goods, sauces, dairy, and cost-sensitive formulations.
MonkSweet™ V40 Organic is a USDA Organic certified monk fruit extract standardized to a minimum of 40% mogroside V — 200x the sweetness of sugar. Delivering a quicker, smoother onset than V25 with a cleaner flavor, it is well suited to yogurts, ice cream, mild-flavored beverages, and dairy applications. Non-GMO, kosher, and available in both organic and PuRefine formats.
MonkSweet™ V25 Organic is a USDA Organic certified monk fruit extract with a minimum of 25% mogroside V — 125x the sweetness of sugar. The most economical option in the V-series, it delivers natural monk fruit sweetness with a mild fruity character. Non-GMO, kosher, and available in both organic and PuRefine formats. Well suited to baked goods, sauces, dairy, and cost-sensitive organic formulations.
MonkSweet™ V50 Organic is a USDA Organic certified monk fruit extract standardized to a minimum of 50% mogroside V — 250x the sweetness of sugar. Its fast, clean onset and minimal aftertaste make it the premium choice in the V-series for RTD beverages, gummies, confections, and protein nutrition. Non-GMO, kosher, and available in both organic and PuRefine formats.
SteviaSweet® RA95 Organic combines the reliable high-purity performance of RA95 — minimum 95% Rebaudioside A, 200x the sweetness of sugar — with USDA Organic certification. Chemical-free extraction delivers clean, consistent sweetness ideal for organic bakery, batters, and cost-sensitive formulations. Non-GMO, kosher, and JECFA-compliant — the economical organic option in the SteviaSweet™ line.