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.

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.

Stevia leaf extract is more than 200 times sweeter than sugar so only a small amount is needed to sweeten like 1.5 teaspoons of sugar.

Yes. The stevia leaf extract is comprised of rebaudiosides, which are a natural component of the stevia plant. The rebaudiosides (Reb A, Reb D, and Reb M) are non-synthetic (not produced by a chemical reaction) and nothing about them is chemically or structurally altered when extracted from the stevia plant.

Yes. Stevia leaf extracts have been studied extensively and have been found to be safe for human consumption. The raw stevia leaf has other components that do not taste like sugar and often have an aftertaste. The extraction process enables us to get our desired sweet taste profile.

The stevia leaf extract is extracted from dried and crushed stevia leaves. To extract the stevia plant’s intense natural sweetness, after the leaves have been dried and milled, they are steeped in fresh water and the resulting liquid extract is filtered, purified, and dried. It is then purified further to obtain the steviol glycosides used [...]

The leaves of the stevia plant contain unique materials known as steviol glycosides, which are part of the sweetest part of the stevia plant and more than 200 times sweeter than sugar without all the calories. The stevia leaf extracts we use contain steviol glycosides known as rebaudiosides (Reb A, Reb D, and Reb M). [...]

The stevia plant, a member of the chrysanthemum family, is native to the mountains of South America, where the Guarani people have been using its leaves to sweeten herbal teas for centuries. Today, stevia is grown in many countries outside of South America including China, India and South Korea, and is used to sweeten food [...]

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

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