SARAYA - Good Health

Lakanto, the Start of an International Alternative to Sugar

Lakanto, SARAYA’s natural, zero-calorie sweetener made by combining monk fruit extract and corn-derived erythritol, is now available in many parts of the world. It has gained popularity not only among users due to its health benefits but also chefs...

Lakanto’s Story 1: Finding the Luo Han Guo fruit

Dr. Yuji Murata, Ph.D Applied Life Science.Director of SARAYA Natural Materials Laboratory SARAYA originally sold a low-calorie sweetener containing licorice and stevia extracts, first in the industry to market a sweetener made with...

Lakanto’s Story 2: What’s Monk Fruit?

Dr. Yuji Murata, Ph.D Applied Life Science.Director of SARAYA Natural Materials Laboratory The scientific name of Luo Han Guo (monk fruit) is actually a really long name "Siraitia grosvenorii C.Jeffrey ex A.M.Lu et Zhi Y.Zhang (Momordica...

Lakanto’s Story 3: How to Cultivate Monk Fruit

Dr. Yuji Murata, Ph.D Applied Life Science.Director of SARAYA Natural Materials Laboratory The ideal environment for growing good quality monk fruit is the subtropical mountainous region. This means the following conditions: Heavy...

Lakanto’s Story 4: Extraction of the Monk Fruit

As I mentioned in Part 3, the monk fruit flowers are pollinated one by one and carefully harvested all by hand when they are ready. Thus, it takes hundreds of days to harvest the fruit after planting, as it requires intensive labor compared to synthetic...