Recent research shows the monk fruit, found in Asia, can be used as an all-natural, calorie-free sweetener in food and beverages, according to Diederick Reid, the general manager of food systems Africa for Tate and Lyle South Africa, Kya Sand.
Monk fruit grows in a temperate climate on the hillsides of Asia. It is harvested by hand, then crushed and infused with hot water to release its natural sweetness.
At around 200 times the sweetness of sugar and with exceptional stability, the natural sweetener is appropriate for a wide range of food and beverage applications.
