Sugar reduction: Layn launches new “game-changing” monk fruit strain
30 Oct 2019 --- Sweeteners player Layn has launched a new proprietary variety of monk fruit that the company says can naturally produce 20 percent more mogrosides. These sweet components typically found in monk fruit are used as key ingredients in sugar reduction. The increase in mogrosides significantly decreases the land, water and resources required to produce monk fruit, benefiting farmers and offering a stamp of sustainability approval. Coined Super V Fruit, the new launch represents a major step in improving and securing the end-to-end monk fruit supply chain, naturally and without the use of genetically modified organisms (GMOs).
This advance in Layn’s fruit propagation program highlights sustainability values, and the breakthrough follows years of investment. Furthermore, it demonstrates the strength of the company’s strategic agriculture innovation programs.
The monk fruit harvest season takes place from October through to December in Guilin, Southern China. This year, for the first time ever, Layn’s farmers will be harvesting the Super V Fruit resulting from Layn’s investment in natural breeding programs. Commercial-scale volumes of Super V Fruit will be processed in the company’s cutting-edge extraction facility. “We are expanding the growing region for monk fruit from greater Guilin region to the other areas that are suitable for growing monk fruit. This will greatly increase the output of monk fruit raw material and our production capability. We have been also doing extensive research on dual harvest to enhance our supply chain of monk fruit,” Elaine Yu, President of Layn USA tells FoodIngredientsFirst.
Monk fruit and stevia are only two high intensity plant-based sweeteners that have been approved by FDA GRAS, so as being said that they are competitors. “However, these two strains can work together as sweet synergy in certain applications. A good example is our product Lovia which is a combination of stevia and monk fruit,” she adds.
“Although many consumers are new to using and understanding the benefits of enjoying products sweetened with monk fruit, current trends including the keto diet are contributing to increased interest and use of monk fruit. Monk fruit is seen as a positive and natural addition to many product ingredient labels with significant launches across dairy, beverage, tabletop sweetener and sports nutrition applications,” Yu notes.
Since its founding in 1995, Layn has been a pioneer in plant-based sweeteners, including stevia and monk fruit with a consistent track record of innovation, scale and business partnerships. Moreover, Layn is known for its sustainable farming eco-system offering full traceability, as well as the world’s largest and most advanced, high-potency, plant-based sweetener manufacturing capacity.
In 2018, Layn and Firmenich signed a major distributor agreement to accelerate their commercial successes in the area of sugar reduction. Advancing in taste and sugar reduction, this agreement gave Firmenich exclusive access to the widest range of natural sweeteners and taste modulation extracts in the industry.
“With its scale, full vertical integration, cutting-edge innovation, as well as its traceable and sustainable supply chain, Layn is a key strategic partner for Firmenich,” says Emmanuel Butstraen, President, Flavor Division at Firmenich.
“This game-changing advance in monk fruit agronomy will enable our customers to shape natural and healthier products for their consumers,” he affirms.
By Elizabeth Green
