Brain storm

Hi everyone! Currently I work at a fruit company as a Food scientist. I would like to know what you really think about using Monk fruit powder into formulation…

1. Michael Bryanton reply

   Too vague. What type formulations are you sweetening? Are you replacing enough sugar to require and ingredient to improve mouthfeel?

2. Meliza Restrepo reply

   I'm just asking in general

3. Food R&D Emeritus reply

   Try to think how steviosides of stevia works and compare with mogrosides from monkfruit from the industrial food processing perspective.. Do you see wide acceptance.. Think also o…