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 [...]
"Organic is a labeling term that indicates that the food or other agricultural product has been produced through approved methods that integrate cultural, biological, and mechanical practices that foster cycling of resources, promote ecological balance, and conserve biodiversity. Synthetic fertilizers, sewage, sludge, irradiation and genetic engineering may not be used." (USDA National Organic Program) The [...]
No it is not organic, but it is made with organic agave nectar.
Per FDA regulations, the product is labeled as zero calories as it has less than 5 calories per serving. Because stevia extract is 200 times more sweet than sugar, the serving size is only 1/8 teaspoon (0.8grams), which is a small amount of agave. The Stevia Leaf & Monk Fruit Liquid Nutrition Facts panel is [...]
The agave in our liquid serves as the carrier for the stevia and monk fruit extracts. Additionally, with its unique properties, we do not need to add alcohol or other preservatives to our formula like many other stevia liquids.
The core (pina) of the agave plant is harvested and sap is extracted, filtered, and heated at a low temperature, which breaks down the carbohydrates into sugars. Lighter and darker varieties of agave nectar are made from the same plants, but final color varies due to filtration and the agave's natural color.
The agave plant is a large, spiky plant that resembles cactus or yuccas in both form and habitat. There are more than 100 species, but due to blue agave's high carbohydrate content (which results in a high percentage of fructose in the final nectar), blue agave is the preferred species for producing nectar 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 [...]
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.