Layn Natural Ingredients, a supplier of polyphenol-rich botanical extracts and the world’s largest producer of monk fruit and stevia sweeteners, will debut an expanded portfolio of monk fruit solutions at IFT First. These include a monk fruit decoction powder and liquid, designed to provide food, beverage, flavor, and nutrition brands with formulation flexibility.

Layn’s monk fruit ingredients meet the market’s evolving formulation, labeling, and regulatory requirements, with a strong ingredient positioning, processing preferences, and market access. the monk fruit decoction powder and liquid are produced through a traditional non-selective water-based decoction process, providing five to six times the sweetness of sugar while supporting fruit-derived and clean-label product positioning.

Recent regulations make the new monk fruit decoction solutions particularly important. In 2024, the UK Food Standards Agency (FSA) concluded that non-selective aqueous decoctions of monk fruit are not considered novel foods, citing evidence of significant consumption in the EU and UK prior to May 15, 1997.

“For brands developing products across multiple regions, ingredient flexibility and regulatory clarity are becoming increasingly critical considerations,” said Doris Ip, senior marketing manager of Layn Natural Ingredients. “What differentiates Layn is our vertically integrated monk fruit platform, which begins at the plant level with proprietary cultivar development, tissue culture propagation, and grower partnerships, and extends through cultivation, extraction, and ingredient manufacturing. This source-to-solution approach helps us deliver tailored sweetening solutions backed by supply stability, consistent quality, technical expertise, and decades of natural ingredient innovation.”

Layn will also showcase its FDA GRAS and FEMA GRAS status for SteviUp M2, a stevia Reb M2 sweetener developed to deliver a cleaner, more sugar-like taste profile with improved solubility and reduced lingering sweetness.

At Layn’s booth, visitors can try a no-sugar-added SteviUp M2 Mango sorbet, a sugar-free electrolyte and hydration drink sweetened by its monk fruit decoction ingredients and infused with functional botanicals, as well as a sugar-free peach black tea sweetened with SteviUp M2.

Leo Lin, R&D Manager, is hosting a “Taste of Science” session to discuss sweetener formulation challenges and opportunities and provide attendees with prototype beverages featuring Layn’s monk fruit and stevia ingredients. The session takes place on Monday, July 13, 1:30-1:45 CT in exhibit hall A.