Lakanto, a globally leading brand comes from the house of Saraya, a Japanese manufacturing company that provides health and hygiene products and services. The company is a global leader in terms of consultation on food, environmental sanitation and development. The brand is a leading name in the manufacturing sector for making natural sweeteners worldwide. And now it has brought the goodness and benefits of Monk Fruit based sweeteners to India.
In the remote mountain highlands of Asia, over a thousand years ago, a group of Buddhist monks called the Luohan. On the slopes of a primaeval forest, the monks discovered and cultivated a rare fruit prized for its sweetness. This sacred fruit was named ‘Monk Fruit’, or’ Luohan Guo’, after its devoted caretakers and was used in elixirs to increase ‘chi’ or ‘life energy.’
Lakanto harvests monk fruit in the same pristine area and according to traditional and environmental methods.
The sweetener market in India
Vipul Sachdev, Head of the brand of Lakanto India, shares, “As per industry estimates, the market size for table top sweeteners in India in March 2022, was approx USD 60 Mn, growing at a CAGR of 8-10%. Market is segmented into three major categories: Aspartame and Sucralose (Artificial) and Stevia (Natural). After 2021 Monkfruit as a category was approved, owing to its price point and countrywide distribution, Aspartame is leading the category and contributing close to 65% followed by Sucralose (30%) and Stevia (5%). The natural sweetener option is currently limited to only Stevia, which has a strong aftertaste.”
Lakanto is however a promising brand that provides a range of products that are sugar-free and sweetened with natural Monk Fruit sweetener. It has zero calories, zero carbs and zero aftertaste.
Lakanto is the only sweetener brand which can claim zero medical controversy for long term use. It acts as an anti-oxidant and has no aftertaste And therefore, on both counts of health and taste it has unique benefits which cannot be replicated by competition.
Ethical sourcing
Lakanto grows monk fruit for their products in pristine farms in the remote mountains of Guilin, China. A place hours away and isolated from the city pollution. The elevation of the fields and steepness of the slopes however allows for the optimal growth, protection from flood damage and has access to unpolluted water. The fields are generally a 20-45 minute hike from the farm villages.
“Each fruit is pollinated, grown and harvested by hand, without pesticides, using the same traditional methods they have been using for centuries. Farmers use natural pest control, including bottle traps and netting, instead of pesticides. We support the local economy without interference, allowing family villages to exist as they have for centuries – some as long as 400 years,” informs Vipul.
Lakanto is the first brand to use the modern mogroside extraction process which was created by Dr. Murata. Their monk fruit extract process is held to the highest, Japanese standards, in a zero emissions processing plant.
The process however, maintains the freshness of the fruit as long as possible to get the best flavour and sweetness. There is no roasting or pre-processing. The factory is adequately closed to the field to maintain the freshness of the fruits before they are being processed.
Vipul further adds,”The entire fresh fruit is washed, crushed and slowly steeped in hot water. The sweet juice is filtered to remove fructose, sucrose and flavour-altering proteins, leaving mogroside in varying concentrations. The solution is condensed and dehydrated, leaving high purity monk fruit extract.”
Future plans
Lakanto is looking forward to launch a new product range in syrup, drink mixes etc. in India from its global portfolio to strengthen the brand’s position in India market.
Read More:Maharashtra State Agriculture Marketing Board invites applications for MAGNET scheme
