The active compounds of stevia are steviol glycosides (mainly stevioside and rebaudioside), which have up to 150 times the sweetness of sugar, are heat-stable, pH-stable, and not fermentable. These steviosides have a negligible effect on blood glucose, which makes stevia attractive to people on carbohydrate-controlled diets. Stevia's taste has a slower onset and longer duration than that of sugar, and some of its extracts may have a bitter or licorice-like aftertaste at high concentrations.

Dry granular products do not need to be refrigerated and can be used and stored in locations which do not have a refrigerator. Liquid non-dairy creamers should be tightly capped and refrigerated after opening.  Some non-dairy creamers contain sweeteners and flavours, such as vanilla, hazelnut or Irish cream. As with other processed food products, low calorie and low fat versions are available for non-dairy creamers.