Botanical extract manufacturer Layn Natural Ingredients will showcase its portfolio of monk fruit sweetener solutions at IFT FIRST 2026.
The expanded range includes its recently introduced monk fruit decoction powder and liquid, which it says are designed to provide food, beverage, flavour and nutrition brands with additional formulation flexibility.
Demand for monk fruit is steadily increasing as manufacturers seek more adaptable ways to lower sugar content while complying with changing formulation, labelling and regulatory standards.
Layn said its newly expanded monk fruit portfolio will support these diverse product development needs, including taste profiles, ingredient positioning, processing preferences and market access.
The monk fruit decoction powder and liquid provide an additional choice in this product range. These ingredients are made using a traditional water-based decoction process, supporting a fruit-derived, ultra-clean-label product positioning.
Layn stated that they offer a less selectively refined alternative to high-purity monk fruit extracts.
The manufacturer added that recent regulatory developments have further increased global companies' interest in monk fruit decoction products.
In 2024, the UK Food Standards Agency (FSA) determined that non-selective aqueous decoctions of monk fruit are not classified as novel foods under Regulation (EU) 2015/2283.
As a result, monk fruit decoctions can be used as conventional food ingredients in relevant European markets.
"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."
The company said it currently offers monk fruit decoction powder and liquid standardised to 1%-3% Mogroside V.
In addition to its monk fruit decoction announcement, Layn will showcase its FDA GRAS (GRN 001203) and FEMA GRAS (No. 5106) status for SteviUp M2.
SteviUp M2 is a next-generation Reb M2 sweetener developed to deliver a cleaner, more sugar-like taste profile with improved solubility and reduced lingering sweetness compared to conventional steviol glycosides.
Visitors at IFT FIRST 2026 are invited to stop by Layn’s booth #2203, where the company is hosting a tasting session of its no sugar-added, SteviUp M2 Mango sorbet, as well as a sugar-free electrolyte and hydration drink sweetened by its monk fruit decoction ingredients and a sugar-free peach black tea sweetened with SteviUp M2.
Leo Lin, Layn's R&D Manager, will also host a “Taste of Science Session” to discuss sweetener formulation challenges and opportunities and to provide attendees with prototype beverages featuring Layn’s monk fruit and stevia ingredients. It will be held on Monday, July 13th, from 1:30 PM - 1:45 PM, at Exhibit Hall A.
