Monk fruit blossom season, looking forward to a nice harvest this September!
Rainstorm has gone Typhoon has gone The hot and sunny days have begun On July 13rd, farmers are pollinating the flowers manually in the monk fruit planting base.
ZERO-CALORIE LUO HAN GUO SWEETENER: Guilin Sanleng Biotech Co.,Ltd debuts at the Expo Bakery China 2021
Exhibition Introduction Founded in 1997, Bakery China is the global largest event serving the entire value chain for the bakery and confectionery market. Annually held in Shanghai, the event enables leading global professionals, buyers and delegates to meet and share the latest innovations and thinking in manufacturing, distribution, R&D, applications and other related services in […]
SanlengBio Start Producing Monk Fruit Extract @ 2020 New Harvest Season
It is the golden autumn season of October, when we harvest gold, harvest green, harvest Monk Fruit and harvest hope. Thanks to the good weather and the increase in cultivation area of this year at Guilin, we say it is definitely a bumper harvest for Monk Fruit, which yield can reach more than 100,000 MT, […]
A New Start, A New Hope for Monk Fruit Extract in 2021
Since October, 2019, along with a sharp decline in the output for monk fruits in China, a crisis that the price for monk fruit extract rocketed up emerged. Statistically, total output for monk fruits only reached 60,000MT in China. As a result, procurement cost for monk fruits increased up to CNY14,000/MT in 2019. A dynamic […]
Review of Natural Sweetener Monk Fruit Extract 2019
With the increasing of global awareness of natural and healthy sugar substitute consumption, natural high-intensity sweeteners like Monk Fruit Extract and Stevia Extract are challenging the market position of traditional sweeteners. Data from Rabobank, from 2009 to 2017, sales of natural sweeteners are growing at a rate of about 12% per year, while sales of […]
The Comprehensive Recycling Utilization of Waste Residue after Extraction of Monk Fruit, Bitter Orange, Rosemary and Other Natural Botanicals by Guilin SanLengBio
In order to improve the efficient use and recycling of plant resources and truly achieve a good ecological closed loop circle, Guilin SanLengBio is committed to advocating the “Green Ecological Circular Economy Model”.
Monk Fruit Sweetener – Good or Bad?
With many people now avoiding sugar, natural alternative sweeteners have stolen the spotlight.
One popular sweetener is monk fruit sweetener, also called monk fruit extract.
Monk fruit sweetener has been around for decades, but has recently grown in popularity since it’s become more readily available.
It is natural, contains zero calories and is 100–250 times sweeter than sugar. It is also thought to have antioxidant properties.
But is it really as great as it seems? This article reviews the evidence.
Monk Fruit vs. Stevia: Which Sweetener Should You Use?
What is monk fruit?
Monk fruit is a small, green gourd that resembles a melon. It’s grown in Southeast Asia. The fruit was first used by Buddhist monks in the 13th century, hence the fruit’s unusual name.
Fresh monk fruit doesn’t store well and isn’t appealing. Monk fruit is usually dried and used to make medicinal teas. Monk fruit sweeteners are made from the fruit’s extract. They may be blended with dextrose or other ingredients to balance sweetness.
Why Everyone’s Going Mad for Monk Fruit
Overview
Most of us probably couldn’t pick out a monk fruit in the produce aisle, and truth be told, it’s not likely to catch your attention amidst luscious lemons, colorful apples, and vibrant oranges. But the monk fruit is getting a great deal of attention these days from health-conscious foodies, sugar-free devotees, and those in the diabetes community.
Monk fruit, or lo han guo, is a small green melon native to southern China and named after the monks who first cultivated it centuries ago. The health benefits of the fruit have been well-known in Traditional Chinese Medicine (TCM) for decades, but its sweet little secret is finally making it into the wellness mainstream.
