Monkfruit

Monk fruit, also known as luo han guo, is a small, round fruit native to Southeast Asia. It is typically dried and then processed to extract its natural sweetness. The sweet compounds, called mogrosides, are what give monk fruit its intense sweetness.

Monk fruit extract is used as a natural, zero-calorie sweetener in a variety of food and beverage products. Manufacturers add it to reduce sugar and calorie content while maintaining a sweet taste. It is commonly found in yogurts, powdered drinks, and alcoholic beverages.

Monk fruit extract is generally recognized as safe (GRAS) by the FDA for use as a sweetener. JECFA and EFSA have evaluated monk fruit extract and have not set a numerical acceptable daily intake (ADI). Research suggests that mogrosides may have antioxidant properties, but more studies are needed to confirm health benefits at typical consumption levels. There are no widespread controversies regarding its use.