SanlengBio Start Producing Monk Fruit Extract @ 2020 New Harvest Season

Monk Fruit 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

Monk Fruit Extract

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

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 […]

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

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.

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