MONK FRUIT IN THE RAW®

Monk Fruit In The Raw® is a zero-calorie sweetener made from monk fruit, a vine-ripened fruit native to Asia. The monk fruit extract, which is about 300 times sweeter than cane sugar, is blended with dextrose, a bulking agent, to create the perfect balance of sweetness so that it can be conveniently measured, poured and used as a substitute for sugar or other caloric sweeteners.

*Each packet contains less than 3 calories per serving, which the FDA considers dietetically zero.

Monk Fruit In The Raw® gets its delicious sweet taste from monk fruit, a vine-ripened fruit, native to Asia. It was first harvested back in 13th century by Arhats, or “Enlightened Ones” (translated into English as “Monks”). Monk Fruit In The Raw® is manufactured by Cumberland Packing Corp. in Brooklyn, NY, along with Sugar In The Raw® and Stevia In The Raw®.

Monk Fruit In The Raw® brand sweetener is a product made from monk fruit extract. Its wholesomeness makes it the perfect addition to the rest of the In The Raw family of products, including Sugar In The Raw®, Stevia In The Raw®, and Agave In The Raw®.

Unlike some competitor products, Monk Fruit In The Raw® does not contain added table sugar, sugar alcohols (erythritol), or molasses. The main sweetening ingredient in Monk Fruit In The Raw® is simply monk fruit.

Dextrose is a carbohydrate derived from corn. Many sugar substitutes in powder form contain dextrose because it is an ingredient that does not change the flavor of the sweetener in the blend. In Monk Fruit In The Raw®, dextrose is used to dilute the very potent monk fruit extract, which is 200-300 times sweeter than cane sugar, to make it measurable for consumers.

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Cumberland Packing Corp. manufactures Monk Fruit In The Raw®. The family-owned, Brooklyn, NY-based company also markets Sugar In The Raw® Turbinado Cane Sugar, Stevia In The Raw® Zero Calorie Sweetener, and Agave In The Raw® Organic Agave Nectar.

Use Monk Fruit In The Raw® to sweeten all of your favorite beverages—your tea, coffee, cocktails and more. It also blends deliciously well in yogurt and smoothies. Try it on cereal, oatmeal, or a piece of fruit. Whatever you do, just do it with Monk Fruit In The Raw®. In recipes for sauces, dressings and beverages, all the sugar can be replaced with Monk Fruit In The Raw®. However, recipes for most baked goods require sugar for proper volume and texture. For best results, experiment by substituting half the amount of sugar in a recipe with the sweetening equivalence of Monk Fruit In The Raw®. It’s heat stable, so it is perfect for use in cooking and baking.

In recipes for sauces, dressings and beverages, all the sugar can be replaced with Monk Fruit In The Raw®. However, recipes for most baked goods require sugar for proper volume and texture. For best results, experiment by substituting half the amount of sugar in a recipe with the sweetening equivalence of Monk Fruit In The Raw®. It’s heat stable, so it is perfect for use in cooking and baking.

Monk Fruit In The Raw® has a shelf life of approximately 3 years when stored under cool and dry conditions. Exposure to high humidity and/or temperatures may result in caking, but the product is still safe to consume.

Yes. Monk Fruit In The Raw® can easily be incorporated into the diet of people with diabetes. Monk Fruit In The Raw® contains less than one gram of carbohydrates (by food exchange measure) and may be used in conjunction with food programs for people with diabetes as well as with guidelines for people with diabetes who use carbohydrate counting. People with diabetes are advised to check with their registered dietician or physician.

In our packet product, one packet (.8g) of Monk Fruit In The Raw® has less than .8 gram (0% DV) of carbohydrates and less than 3 calories, which the FDA considers dietetically zero calories per serving.

Glycemic index (GI) is a measure of how fast carbohydrate foods are metabolized into glucose and thus affect blood sugar levels. Most sugar substitutes contain a very small amount of carbohydrates and are not classified as foods. Assigning a GI value to a sugar substitute is not a proper use of the GI concept. The glycemic load is a more appropriate concept for sugar substitutes.

Glycemic load (GL) refers to the impact that a food’s carbohydrate content has on the level of glucose in the body, taking into account the type and amount of carbohydrates consumed. Using Monk Fruit In The Raw® in place of sugar can help to reduce the GL of the foods you consume.

Yes. Monk Fruit In The Raw® contains no gluten nor does it come into contact with gluten-containing products, such as wheat, during its manufacture.

Yes. Monk Fruit In The Raw® is safe for people with celiac disease. Monk Fruit In The Raw® contains no gluten nor does it come into contact with gluten-containing products, such as wheat, during its manufacture.

Yes. Monk Fruit In The Raw® is vegan. It is an appropriate choice for people whose diet does not include any animal or animal by-products.

Yes. Monk Fruit In The Raw® is certified kosher by the Orthodox Union of America and exhibits the PARVE stamp on each box.

Maltodextrin, like dextrose, is a carbohydrate derived from corn. Many “cup-for-cup” and other sugar substitutes in powder form contain maltodextrin because it is an ingredient that does not change the flavor of the sweetener in the blend. In our Bakers Bag product, maltodextrin is used to dilute the intensely sweet monk fruit extract to make it measurable for consumers in “cup-for-cup” sweetening equivalency as a sugar replacement; it does not alter the sweet flavor of the monk fruit.