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The demand for plant-based products has elevated in recent years, as the consumers shift in focus toward the consumption of nutritionally better products. The milk from animal sources is a highly nutritious and complete food containing all necessary nutrition for human health. However, the problems like food source choice, lactose intolerance, cow's milk protein allergy, increased cholesterol, and other digestive problem allowed people to shift attention toward milk alternatives like plant-based extracts and called plant milk substitutes (Silva et al., 2020). A report published by proficient market research on "Global plant milk market-by formulation:(sweetened and unsweetened.), by source (soy, almond, rice, others) market-growth, future prospects, post COVID-19 scenario 2021-2028", states that the global plant milk market is expected to grow at a Compound Annual Growth Rate (CAGR) of 14.5% during the forecast period from 2021 to 2028 (Proficient Market, 2021). These plant-based milk substitutes are commonly extracted from various

Purpose The purpose of this paper is to highlight the biological activities of low-calorie natural sweetener, i.e. monk fruit (Siraitia grosvenorii), which are associated with its bioactive constituents. Design/methodology/approach Recent investigations focused on biochemical characterization and nutraceutical potential of monk fruit (traditional Chinese perennial vine) have been critically reviewed. Also, the safety and influence of monk fruit on organoleptic characteristics of prepared food products have been documented. Findings Biochemistry of monk fruit revealed that mogrosides are the principal compounds responsible for the high-intensity sweetness in the monk fruit. The fruit induces several biological activities including anti-oxidative effect, hypoglycemic response, anti-allergic properties, anti-carcinogenic and anti-tissue damage activities. Attributing to great potential as a bio-functional sweetener in food products, monk fruit extract has been approved as Generally Regarded as Safe. Originality/value This paper highlights the biological potential of monk fruit opening the doors to future investigations for its utilization in products of commercial importance including food and pharmaceutical preparations.

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