Lately, Reb-D has become a new component which is studied an applied into products, it has an unparalleled sweet taste comparing to traditional steviosides, and its aqueous solution tastes almost exactly the same as sugar solution. Because the content of Reb-D is quite lower in dry leaves, currently it tends to be used in high-end products. With the R&D of new stevia seedling, the future of Reb-D is very promising.