About Nevella® Monk Fruit To Go
Monk fruit (Siraitia grosvenorii) is a type of small melon which grows exclusively in tropical and subtropical regions of Southeast Asia. It is the key ingredient used to make Nevella® Monk Fruit To Go. According to legend, monk fruit was first cultivated by Buddhist monks in southern China nearly 800 years ago. Ever since, it has been revered for its health-giving properties and remarkable sweetness*. In China, monk fruit is known as luo han guo and in Vietnam, la hán quá!.
Monk fruit extract is made through a natural extraction process. It is roughly 200 times sweeter than cane sugar and provides calorie-free sweetness.
Natural processing separates and concentrates monk fruit's sweet components known as mogrosides, which naturally comprise about 1% of the whole fruit, with a focus on isolating Mogroside-V, or "Mog 5."
The transformation of monk fruit into a clean-tasting, natural, high-potency extract requires a carefully monitored three step process:
- Crushing: Fresh monk fruit is crushed, releasing natural juices.
- Infusing: Crushed monk fruit is infused with water to release its sweet components.
- Concentration: The monk fruit infusion is refined, concentrating the sweet components into a fruit extract.
Nevella Monk Fruit To Go is made by combining Monk Fruit with water and a small amount of preservatives.