Introduction. In recent decades,there has been increased interest in developing natural non-caloricsweeteners, providing sensory properties similar to sucrose. Oneof the most promising alternatives is the steviol glycosides, high-sweetnesscompounds extracted from the leaves of Stevia rebaudiana Bertoni. Characteristics and properties. In this review article,the characteristics of this plant are described. According to therelevant literature data, this review provides insight into themajor steviol glycosides as well as their main characteristics andproperties. Toxicity and legislation. We describe thecurrent situation on the toxicity and the legal framework of theabove sweeteners. Extraction techniques. This reviewdescribes the techniques developed for extraction and purification,including conventional extraction with water/solvent, ion exchange,enzymatic extraction, supercritical fluid and with a focus on membranefiltration, for its proven advantages in the purification of aqueous extractobtained by leaching of the leaves. Applications. This reviewalso presents various evidence relating to the implementation ofsteviol glycosides in the food industry, with an emphasis on theiruse in the formulation of fruit juices. Conclusions. Finally, the futureprospects of these natural sweeteners are presented. They highlightthe need for research in this area, and the great appeal and commercial potentialof such compounds, which should be focused on continuous assessmentin relation to issues such as the intensity, persistence of sweetnessand the absence of other residual flavors, in order to ensure their acceptance,preference and choice by the general public.