FAQ

What is The Monk Society sweetener?
A plant-based blend of allulose and monk fruit extract that can be used to replace sugar in drinks, baking and cooking.

What is allulose?
A rare sugar found in small amounts in foods like figs, raisins and maple syrup. It looks and behaves a lot like sugar: it dissolves, bakes and browns.

What is monk fruit?
A small green melon (luo han guo) grown in the mountains of southern China. Its sweetness comes from natural compounds in the fruit called mogrosides.

How sweet is it compared to sugar?
Sweeter than most people expect. Start with a little less than you'd use of sugar and adjust to taste.

Can I bake with it?
Absolutely. Allulose browns faster than sugar, so:

• Drop your oven temperature by about 10–15 °C.
• Keep an eye on things near the end.

Your bakes will come out a little softer and moister.

Does it work in coffee and tea?
Yes, it dissolves easily in hot and cold drinks.

Is there an aftertaste?
Most people find it clean, with no bitter or cooling aftertaste. Taste is personal, so start small and find your sweet spot.

Does it contain allergens?
No. Our blend contains no allergens.

Is it vegan?
It's made from plant-based ingredients. Full confirmation will come with our final nutritional sign-off.

Is it suitable for diabetics, or during pregnancy?
We can't give medical advice. If you're managing a health condition or are pregnant, please check with your doctor or dietitian.

Where is it made?
Our monk fruit and allulose come from a leading producer in China. Every pouch is packed in Johannesburg.