Is Whole Earth Allulose Baking Blend Project Verified Non-GMO?

No. Our Allulose Baking Blend is not currently non-GMO project verified.

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Are Whole Earth Sweeteners processed or made with chemicals?

All of the ingredients in Whole Earth are processed to assure consistency of taste, safety and stability. Depending upon the ingredient, our suppliers may use chemicals to process the ingredient, but none of these processing aids remain in the final ingredient at detectable levels. Under U.S. Food and Drug Administration regulations, these processing aids are [...]

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Can I cook with Whole Earth Allulose Baking Blend?

Yes. You can use Whole Earth Allulose Baking Blend in place of sugar in recipes. It measures like sugar, 1-to-1, and bakes like sugar, so is an easy swap in recipes.

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What is allulose?

Allulose is a type of sweetener found in fruits such as figs and raisins, and helps make our blend very sugar-like when it comes to baking. 

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Is erythritol safe for consumption?

The FDA has given erythritol GRAS status (Generally Recognized as Safe).

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Doesn’t erythritol cause gastrointestinal distress?

Erythritol's high digestive tolerance distinguishes it from other polyols.

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What is erythritol?

Erythritol is a sugar alcohol (polyol) used as a sweetener in many reduced calorie foods. The erythritol in our products is obtained through the fermentation of glucose from non-GMO corn using yeast. It is similar to the erythritol that occurs naturally in fruits like pears, melons and grapes. Erythritol’s caloric value of zero calories per [...]

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Is monk fruit safe for consumption?

Yes. Scientific research and a long history of safe use show that monk fruit sweeteners can be safely consumed. In 2009 in the U.S., monk fruit sweeteners were given Generally Recognized as Safe (GRAS) status. The FDA has reviewed the published research, listened to expert opinions and, based on the evidence, has no objections to [...]

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What is monk fruit extract?

Monk fruit extract is made by first juicing the monk fruit, then filtering out insoluble plant material, extracting out a high concentration of the main sweetening component, Mogroside V, and finally drying into a powder. The final extract is about 150-200 times sweeter than sugar and contributes virtually no calories in application.

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What is monk fruit?

Monk fruit, also known as lo han guo, is a small, round sub-tropical melon grown in Southeast Asia. According to legend, the fruit is named after Buddhist monks who first cultivate the fruit nearly 800 years ago.

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