Monk Fruit Corp.

Monk Fruit Corp is the world’s leading monk fruit company supplying more than 60% of the global monk fruit ingredient market. Monk Fruit Corp was founded in 2004 and is the only company to be purely focussed on the growing, processing and marketing of monk fruit ingredients.

Monk Fruit Corp. is the only company with in-house expertise spanning the entire monk fruit supply chain, from seedling cultivation to final processing. This unique capability gives us unrivaled control over raw material quality and volume, allowing us to guarantee supply to our customers. As a result, our monk fruit products are used by many of the world’s largest food and beverage companies. Monk Fruit Corp. has offices in New Zealand, China, EU and USA. For more information visit www.monkfruitcorp.com. 

“Monk Fruit is 100% natural and offers great-tasting, low-calorie sweetness with a clean label”

Monk fruit is the common name for the fruit of Siraitia Grosvenorii, a perennial subtropical vine in the Cucurbitaceae (cucumber or melon) family. Monk fruit is also known by its Chinese name “luo han guo” and has traditionally been grown on the steep forested mountains of Northern Guangxi province in China where it has been cultivated for centuries and consumed as an everyday food and functional beverage. Monk fruit is rich in amino acids, vitamin C, and beneficial trace elements, and also contains potent antioxidants. Consumption of the fruit is said to support the immune system, as well as digestive function and endocrine and respiratory systems.

Monk fruit is traditionally sold as whole dried fruit but for food ingredient use, monk fruit is sold as concentrated fruit juice or as a powdered extract. Either product allows for formulators to remove up to half the added sugar in food and beverage products. As well as its functional benefits, monk fruit is known for its characteristic intense sweet taste. The fruit derives its intense sweetness from naturally occurring triterpene antioxidants called mogrosides. Because of the presence of the sweet mogrosides, the juice from monk fruit is approximately 20 times sweeter than other fruit juices, and concentrated mogroside extracts made from monk fruit can be up to 200 times sweeter than sugar. Monk fruit, either in juice or extract form, can therefore be used as a fruit-based food ingredient to add low-calorie sweetness to a broad range of foods and beverages.

Growing awareness of the positive health benefits associated with reduced sugar consumption is driving an increase in consumer demand for natural, low-calorie, low glycemic index sugar alternatives. As a result of this increased consumer demand, food and beverage manufacturers are actively looking for natural alternatives to sugar.