THRAVE Monk Fruit Sweetener is made from two ingredients and nothing else. Pick one to see what it is and why it's there.
A rare sugar that measures, pours, and bakes like table sugar, with a fraction of the calories.
A centuries-old natural sweetener from luo han guo, sweet enough that a little goes a long way.
Ingredients: Allulose, monk fruit extract.
The evidence
Everything below links to the regulatory record or the published study it came from, including the part most sweetener brands leave out.
FDA guidance
In final guidance issued October 2020, FDA said it intends to exercise enforcement discretion for excluding allulose from the Total Sugars and Added Sugars lines of the Nutrition Facts label, and to calculate its calories at 0.4 per gram rather than the 4 per gram used for table sugar.
FDA, Declaration of Allulose and Calories from Allulose (2020)GRAS notification
Monk fruit sweeteners are marketed in the US under GRAS notifications filed with FDA. For notice GRN 000627, covering Siraitia grosvenorii fruit juice concentrate, FDA responded in October 2016 that it had no questions about the filer's conclusion. FDA does not itself declare an ingredient GRAS — it responds to the conclusion a filer reached.
FDA GRAS Notice Inventory, GRN 000627Where the limit is
Allulose is fermented in the gut rather than absorbed for energy, and past a point that means bloating or loose stools. A tolerance trial in healthy young adults put the ceiling at about 0.4 g per kg of body weight in one sitting and about 0.9 g per kg across a day — roughly 24 g and 54 g for a 60 kg adult. Several teaspoons in a coffee is nowhere near it; a tray of brownies eaten alone is a different question.
Han et al., Gastrointestinal Tolerance of D-Allulose in Healthy and Young Adults, Nutrients 2018;10(12):2010THRAVE Monk Fruit Sweetener is a food, not a medicine. Nothing here is a claim that it treats, prevents or cures anything, and none of it is a substitute for advice from your own doctor or dietitian.
Two ingredients, measured like sugar. Nothing else about how you cook has to change.
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