Monk fruit sweetener released

Originally cultivated by Buddhist monks in east Asia for its sweetness and apparent healing properties, the Monk fruit has been used to create a 100 per cent natural alternative to sugar.

Lakanto’s Monkfruit Sweeteners range has been released. Made from the melon-like, Monk fruit, which derives its sweetness from antioxidants in the fruit’s flesh, the new sweetener has 93 per cent fewer calories than sugar, zero net carbs, zero glycemic impact and no fibre, maltodextrin, stevia, artificial sweeteners or flavourings. This makes them suitable for those on gluten-free, diabetic, ketogenic, candida, paleo, vegan and low-carb diets.

The range consists of Classic Monkfruit Sweetener, made from the white flesh of the Monk fruit to replace white sugar, and the Golden Monkfruit Sweetener with a sweet maple flavour, made from the white flesh, seed and peel, as a substitute for raw cane sugar. They are available in 200g, 500g and 800g bags.

Send this to a friend