{"title":"Monk Fruit for Beverage Formulation: What Product Developers Need to Know","description":"\u003ch2\u003eMonk Fruit for Beverage Formulation: What Product Developers Need to Know\u003c\/h2\u003e\n\n\u003cp\u003eMonk fruit (Luo Han Guo) has moved from niche natural sweetener to a mainstream tool in beverage formulation. For brands looking to reduce added sugar, manage calories, and support healthier positioning, monk fruit offers a highly concentrated, zero-calorie sweetness derived from a botanical source. Used thoughtfully, it can help you deliver products that satisfy both regulatory requirements and consumer expectations for taste and clean labels.\u003c\/p\u003e\n\n\u003cp\u003eThis article focuses on what beverage product developers, R\u0026amp;D teams, and formulators need to know to work effectively with monk fruit sweeteners, from sensory behavior and interactions with other ingredients to stability, regulatory considerations, and commercial-scale implementation.\u003c\/p\u003e\n\n\u003ch2\u003eMonk Fruit Basics for Beverage Applications\u003c\/h2\u003e\n\n\u003ch3\u003eWhat exactly is monk fruit sweetener?\u003c\/h3\u003e\n\n\u003cp\u003eMonk fruit sweeteners are produced from the fruit of \u003cem\u003eSiraitia grosvenorii\u003c\/em\u003e, traditionally consumed in parts of China. The sweetness comes primarily from mogrosides, a family of triterpene glycosides. These compounds provide intense sweetness without appreciable calories at use levels typical in beverages.\u003c\/p\u003e\n\n\u003cp\u003eCommercial monk fruit sweeteners for beverages generally fall into three categories:\u003c\/p\u003e\n\u003cul\u003e\n  \u003cli\u003e\n\u003cstrong\u003eHigh-purity mogroside V extracts\u003c\/strong\u003e (e.g., \u0026gt;50–55% mogroside V), often used at very low use levels for zero-calorie beverages.\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eStandardized monk fruit extracts\u003c\/strong\u003e with a specified mogroside profile, sometimes optimized for flavor or cost-in-use.\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eBlends\u003c\/strong\u003e of monk fruit with other sweeteners (such as erythritol, allulose, or stevia) to improve temporal profile, mouthfeel, and cost.\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003cp\u003eMonk Fruit Supply specializes in high-purity, standardized monk fruit ingredients designed for use in beverages, foods, pharmaceuticals, and even cosmetic applications where sweetness or a sweetness-modulating effect is desired.\u003c\/p\u003e\n\n\u003ch3\u003eKey properties relevant to beverage developers\u003c\/h3\u003e\n\n\u003cul\u003e\n  \u003cli\u003e\n\u003cstrong\u003eRelative sweetness:\u003c\/strong\u003e Mogroside-rich extracts can be ~150–250 times sweeter than sucrose, depending on purity and matrix.\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eZero calories and zero glycemic impact:\u003c\/strong\u003e At typical beverage use levels, monk fruit sweeteners contribute negligible calories and do not meaningfully impact blood glucose, making them suitable for reduced-sugar and diabetic-friendly positioning when used as part of an overall formulation strategy.\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eLabeling:\u003c\/strong\u003e In many markets, monk fruit can be labeled as “monk fruit extract,” “Luo Han Guo extract,” or similar terminology, which resonates with consumers seeking recognizable, plant-derived ingredients.\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eSolubility:\u003c\/strong\u003e Monk fruit extracts are generally highly soluble in water at beverage-use concentrations, simplifying processing compared to some bulk polyols.\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch2\u003eSensory Profile: What to Expect in Beverages\u003c\/h2\u003e\n\n\u003ch3\u003eSweetness curve and temporal profile\u003c\/h3\u003e\n\n\u003cp\u003eCompared to sucrose, monk fruit has a distinct sweetness curve:\u003c\/p\u003e\n\u003cul\u003e\n  \u003cli\u003e\n\u003cstrong\u003eOnset:\u003c\/strong\u003e Slightly slower onset than sucrose, but typically faster than many high-intensity sweeteners.\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003ePeak:\u003c\/strong\u003e A clean, rounded sweetness peak when used at appropriate levels and in a compatible flavor system.\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eAftertaste:\u003c\/strong\u003e At moderate use levels, monk fruit can provide a relatively clean finish. At higher use levels or in certain matrices, some consumers may notice a lingering sweetness or subtle herbal\/fruit notes.\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003cp\u003eIn practice, this means monk fruit often performs best in beverages when paired with another sweetener or flavor modulator to optimize onset, peak sweetness, and finish.\u003c\/p\u003e\n\n\u003ch3\u003eFlavor interactions and matrix effects\u003c\/h3\u003e\n\n\u003cp\u003eThe sensory profile of monk fruit is highly matrix-dependent. Product developers should anticipate the following interactions:\u003c\/p\u003e\n\u003cul\u003e\n  \u003cli\u003e\n\u003cstrong\u003eAcidic systems (carbonated soft drinks, energy drinks, RTD teas):\u003c\/strong\u003e Acidity can sharpen perceived sweetness and sometimes amplify subtle off-notes if usage levels are pushed too high. Careful titration and flavor masking can help.\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eDairy and plant-based beverages:\u003c\/strong\u003e Fat and protein can soften sweetness and reduce perception of minor off-notes. Monk fruit often works well in flavored milks, protein shakes, and plant-based drinks.\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eBotanical and tea-based beverages:\u003c\/strong\u003e Monk fruit’s slight natural fruitiness can complement herbal and tea notes, particularly in green tea, herbal infusions, and functional botanical blends.\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eHigh-protein or high-mineral systems:\u003c\/strong\u003e Proteins, minerals, and some functional ingredients can interact with sweet taste perception. Sensory work is essential to ensure that sweetness, bitterness, and astringency are balanced.\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch2\u003eFormulation Strategies: Standalone vs. Blends\u003c\/h2\u003e\n\n\u003ch3\u003eUsing monk fruit as a primary sweetener\u003c\/h3\u003e\n\n\u003cp\u003eMonk fruit can serve as the primary sweetness source in:\u003c\/p\u003e\n\u003cul\u003e\n  \u003cli\u003eZero-calorie or very low-calorie soft drinks\u003c\/li\u003e\n  \u003cli\u003eFlavored waters and infused waters\u003c\/li\u003e\n  \u003cli\u003eRTD teas and coffees\u003c\/li\u003e\n  \u003cli\u003eElectrolyte and sports drinks\u003c\/li\u003e\n  \u003cli\u003eFunctional shots and nutraceutical beverages\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003cp\u003eWhen used as the main sweetener, consider:\u003c\/p\u003e\n\u003cul\u003e\n  \u003cli\u003e\n\u003cstrong\u003eSweetness target:\u003c\/strong\u003e Start with a sucrose-equivalent target (e.g., 6–8 °Brix sweetness perception for a typical soft drink) and back-calculate approximate monk fruit usage, then refine via sensory trials.\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eFlavor system design:\u003c\/strong\u003e Build flavor systems that are slightly more rounded and full-bodied to complement monk fruit’s intensity and help mask any lingering notes.\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eAcid balance:\u003c\/strong\u003e Adjust acidulants (citric, malic, phosphoric, etc.) carefully. Too much acidity can accentuate sharpness in sweetness; too little can make the product taste flat.\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch3\u003ePairing monk fruit with other sweeteners\u003c\/h3\u003e\n\n\u003cp\u003eMany beverage developers choose to use monk fruit in combination with other sweeteners to optimize taste, cost, and functional attributes. Well-designed blends can:\u003c\/p\u003e\n\u003cul\u003e\n  \u003cli\u003eSmooth the sweetness curve and improve onset and finish.\u003c\/li\u003e\n  \u003cli\u003eEnhance mouthfeel when bulk sweeteners are included.\u003c\/li\u003e\n  \u003cli\u003eAllow lower use levels of each sweetener, minimizing the risk of off-notes.\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003cp\u003eCommon pairing strategies include:\u003c\/p\u003e\n\u003cul\u003e\n  \u003cli\u003e\n\u003cstrong\u003eMonk fruit + erythritol or other polyols:\u003c\/strong\u003e Erythritol provides bulk and a more sucrose-like mouthfeel, while monk fruit supplies high-intensity sweetness. This is useful in beverages where some body is desired without added sugar.\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eMonk fruit + stevia:\u003c\/strong\u003e Combining two high-intensity, plant-derived sweeteners can create a more sucrose-like temporal profile by leveraging different onset and lingering characteristics.\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eMonk fruit + allulose or other rare sugars:\u003c\/strong\u003e Allulose offers bulk and partial caloric reduction, with monk fruit topping up sweetness for low- or no-added-sugar claims.\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eMonk fruit + minimal sucrose:\u003c\/strong\u003e For brands not aiming for zero sugar but seeking significant reduction, a small amount of sucrose can round out flavor while monk fruit supplies most of the sweetness.\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003cp\u003eFrom a medical and consumer-wellness perspective, it is important to remember that overall dietary patterns matter more than any single ingredient. While monk fruit can help reduce added sugar intake, beverages should be formulated as part of a broader strategy that supports balanced nutrition and responsible consumption.\u003c\/p\u003e\n\n\u003ch2\u003eTechnical Considerations in Beverage Formulation\u003c\/h2\u003e\n\n\u003ch3\u003eSolubility and processing\u003c\/h3\u003e\n\n\u003cp\u003eMonk fruit extracts are typically supplied as powders or liquid concentrates. For beverages:\u003c\/p\u003e\n\u003cul\u003e\n  \u003cli\u003e\n\u003cstrong\u003ePowders:\u003c\/strong\u003e Readily soluble in water at typical use levels. For large-scale production, pre-dissolve into a concentrated syrup or solution before dosing into the main batch to ensure uniform dispersion.\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eLiquids:\u003c\/strong\u003e Convenient for continuous processing and inline dosing; pay attention to carrier systems and any potential interactions with other ingredients.\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eMixing order:\u003c\/strong\u003e Add monk fruit solutions after major solids have dissolved and pH has been adjusted, when possible, to ensure consistent sweetness perception during QC checks.\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch3\u003eStability: pH, temperature, and shelf life\u003c\/h3\u003e\n\n\u003cp\u003eMonk fruit mogrosides are generally stable across a wide pH range and under typical beverage processing conditions, including pasteurization and hot-fill. However, stability should always be validated in the specific matrix:\u003c\/p\u003e\n\u003cul\u003e\n  \u003cli\u003e\n\u003cstrong\u003epH:\u003c\/strong\u003e Most ready-to-drink beverages fall between pH 2.5–4.5. Monk fruit maintains sweetness well in this range, but accelerated shelf-life studies are recommended.\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eHeat:\u003c\/strong\u003e HTST pasteurization, tunnel pasteurization, and hot-fill conditions are usually compatible. Extreme or prolonged heating beyond normal beverage processes should be evaluated case-by-case.\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eLight and oxygen:\u003c\/strong\u003e While monk fruit is relatively robust, packaging that protects against light and oxygen ingress is good practice, especially for products with sensitive flavors, vitamins, or botanicals.\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003cp\u003eRoutine shelf-life testing should include sweetness intensity, off-flavor development, and color changes, as well as standard microbiological and physical stability parameters.\u003c\/p\u003e\n\n\u003ch3\u003eMouthfeel and body\u003c\/h3\u003e\n\n\u003cp\u003eBecause monk fruit is a high-intensity sweetener and contributes negligible solids at use levels, it does not provide the viscosity or “body” that sugar does. To address this, beverage formulators often incorporate:\u003c\/p\u003e\n\u003cul\u003e\n  \u003cli\u003e\n\u003cstrong\u003eBulking agents:\u003c\/strong\u003e Erythritol, allulose, or small amounts of maltodextrin can restore some body while still supporting reduced-sugar claims.\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eHydrocolloids:\u003c\/strong\u003e Gums (e.g., acacia, xanthan) can provide slight viscosity and improved mouthfeel, especially in juices, smoothies, and functional beverages.\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eFiber ingredients:\u003c\/strong\u003e Soluble fibers (e.g., inulin, resistant dextrins) can add body while supporting fiber claims, though they may influence digestive tolerance at higher levels.\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch2\u003eRegulatory and Labeling Considerations\u003c\/h2\u003e\n\n\u003ch3\u003eRegulatory status\u003c\/h3\u003e\n\n\u003cp\u003eMonk fruit sweeteners have been evaluated and accepted by regulatory bodies in several major markets, often under GRAS (Generally Recognized as Safe) status in the United States and comparable frameworks elsewhere. However, specific regulations, permitted use levels, and labeling requirements vary by country and region.\u003c\/p\u003e\n\n\u003cp\u003eFor beverage developers, key steps include:\u003c\/p\u003e\n\u003cul\u003e\n  \u003cli\u003eConfirming the regulatory status of monk fruit in each target market.\u003c\/li\u003e\n  \u003cli\u003eVerifying that the specific monk fruit ingredient (including purity and carriers) aligns with applicable approvals.\u003c\/li\u003e\n  \u003cli\u003eEnsuring that usage levels comply with any national or regional guidelines.\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003cp\u003eMonk Fruit Supply provides specification sheets and regulatory support to help teams align their formulations with current frameworks. Because regulations evolve, periodic review with regulatory affairs or legal counsel is recommended.\u003c\/p\u003e\n\n\u003ch3\u003eLabeling and claims\u003c\/h3\u003e\n\n\u003cp\u003eMonk fruit can support a variety of label and marketing claims, depending on the full formulation and local regulations:\u003c\/p\u003e\n\u003cul\u003e\n  \u003cli\u003e\n\u003cstrong\u003e“No added sugar” \/ “Reduced sugar”:\u003c\/strong\u003e Possible when formulations meet legally defined thresholds and do not include added caloric sweeteners beyond permitted limits for the claim.\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003e“Zero calorie” or “Low calorie” beverages:\u003c\/strong\u003e Monk fruit itself is essentially non-caloric at use levels, but overall beverage energy must be evaluated to ensure compliance with claim criteria.\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003e“Naturally sweetened” or “Sweetened with monk fruit”:\u003c\/strong\u003e Often acceptable when monk fruit is the primary or a significant sweetening component, subject to local definitions of “natural.”\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eDiabetes- or blood sugar–related messaging:\u003c\/strong\u003e Any such claims must be medically and legally responsible. While monk fruit does not meaningfully affect blood glucose at typical use levels, beverages should avoid overstating health benefits. Work closely with regulatory and medical advisors when considering these claims.\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003cp\u003eClear, accurate labeling builds trust with both healthcare professionals and consumers, particularly those managing conditions such as diabetes or metabolic syndrome.\u003c\/p\u003e\n\n\u003ch2\u003eApplications Across Beverage Categories\u003c\/h2\u003e\n\n\u003ch3\u003eCarbonated soft drinks and flavored sparkling waters\u003c\/h3\u003e\n\n\u003cp\u003eIn carbonated beverages, monk fruit can help deliver sweetness without sugar while maintaining a crisp, refreshing profile. Considerations include:\u003c\/p\u003e\n\u003cul\u003e\n  \u003cli\u003eBalancing CO\u003csub\u003e2\u003c\/sub\u003e levels with acidity to avoid amplifying sharpness.\u003c\/li\u003e\n  \u003cli\u003eUsing flavor systems that complement a slightly different sweetness curve than sucrose.\u003c\/li\u003e\n  \u003cli\u003ePotentially pairing monk fruit with a bulking sweetener for more “classic soda” mouthfeel.\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch3\u003eRTD teas and coffees\u003c\/h3\u003e\n\n\u003cp\u003eMonk fruit pairs naturally with tea and coffee notes, especially when the goal is a lightly sweet, more “adult” profile:\u003c\/p\u003e\n\u003cul\u003e\n  \u003cli\u003eGreen and herbal teas often benefit from monk fruit’s subtle fruitiness.\u003c\/li\u003e\n  \u003cli\u003eIn coffee-based beverages, a small amount of cream or plant-based fat can help round sweetness and reduce any lingering notes.\u003c\/li\u003e\n  \u003cli\u003eFor unsweetened or “lightly sweetened” lines, monk fruit can provide a gentle sweetness that supports flavor without tipping into dessert-like territory.\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch3\u003eSports, hydration, and electrolyte drinks\u003c\/h3\u003e\n\n\u003cp\u003eThese beverages often require a delicate balance of minerals, acids, and sweetness. Monk fruit can:\u003c\/p\u003e\n\u003cul\u003e\n  \u003cli\u003eProvide sweetness without adding calories, which some athletes and active consumers prefer.\u003c\/li\u003e\n  \u003cli\u003eWork alongside electrolytes and acids to keep the profile bright but not cloying.\u003c\/li\u003e\n  \u003cli\u003eBe combined with a small amount of carbohydrate (e.g., glucose, maltodextrin) when energy delivery is desired.\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch3\u003eFunctional and nutraceutical beverages\u003c\/h3\u003e\n\n\u003cp\u003eMonk fruit is especially useful in beverages containing botanicals, vitamins, minerals, amino acids, or other bioactives that may introduce bitterness or off-notes:\u003c\/p\u003e\n\u003cul\u003e\n  \u003cli\u003eIts intense sweetness can help mask bitterness when used with appropriate flavor modulators.\u003c\/li\u003e\n  \u003cli\u003eBecause it contributes negligible calories, it will not significantly alter energy content in products formulated for specific dietary patterns.\u003c\/li\u003e\n  \u003cli\u003eIt is compatible with many common functional ingredients, though specific interactions should always be tested.\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch2\u003eDevelopment Workflow: From Bench to Commercial Scale\u003c\/h2\u003e\n\n\u003ch3\u003eBench-top formulation\u003c\/h3\u003e\n\n\u003cp\u003eWhen starting a new beverage with monk fruit:\u003c\/p\u003e\n\u003cul\u003e\n  \u003cli\u003eDefine your target sweetness (as sucrose equivalent) and nutritional targets (calories, sugar content, etc.).\u003c\/li\u003e\n  \u003cli\u003eBegin with a conservative monk fruit level, then titrate up during sensory sessions to avoid overshooting and revealing off-notes.\u003c\/li\u003e\n  \u003cli\u003eEvaluate multiple sweetener systems (monk fruit alone vs. blends) early to identify the best balance of taste, cost, and label positioning.\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch3\u003ePilot-scale and stability testing\u003c\/h3\u003e\n\n\u003cp\u003eBefore commercial launch:\u003c\/p\u003e\n\u003cul\u003e\n  \u003cli\u003eRun pilot batches under realistic processing conditions (heat treatment, carbonation, filling, etc.).\u003c\/li\u003e\n  \u003cli\u003eConduct accelerated and real-time stability studies, tracking sweetness intensity, flavor, color, and pH over time.\u003c\/li\u003e\n  \u003cli\u003eInclude sensory panels at multiple time points to ensure that sweetness profile remains acceptable throughout shelf life.\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch3\u003eCommercial production and quality control\u003c\/h3\u003e\n\n\u003cp\u003eAt scale, tight process control is key because monk fruit is used at low inclusion levels:\u003c\/p\u003e\n\u003cul\u003e\n  \u003cli\u003eUse precise dosing equipment for powders or liquid concentrates.\u003c\/li\u003e\n  \u003cli\u003eStandardize on a specific monk fruit grade and supplier to minimize variability.\u003c\/li\u003e\n  \u003cli\u003eImplement routine QC checks (e.g., Brix, pH, and periodic sensory verification) to maintain consistency.\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch2\u003eMedical and Consumer-Wellness Perspective\u003c\/h2\u003e\n\n\u003cp\u003eFrom a health standpoint, reducing added sugars in beverages can support public-health goals related to obesity, type 2 diabetes, and dental health. Monk fruit offers a way to maintain palatability while lowering sugar and calories. However, it is important to frame this responsibly:\u003c\/p\u003e\n\u003cul\u003e\n  \u003cli\u003eMonk fruit is not a treatment or cure for any medical condition.\u003c\/li\u003e\n  \u003cli\u003ePeople living with diabetes or other metabolic conditions should consult healthcare professionals about how specific beverages fit into their overall eating plan.\u003c\/li\u003e\n  \u003cli\u003eFormulators should avoid overstating health benefits and instead focus on transparent communication about sugar reduction, calorie content, and ingredient choices.\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003cp\u003eWhen used thoughtfully, monk fruit can help beverage brands align with evolving dietary guidelines that encourage reduced intake of added sugars, while still delivering products that consumers enjoy.\u003c\/p\u003e\n\n\u003ch2\u003eHow Monk Fruit Supply Supports Beverage Developers\u003c\/h2\u003e\n\n\u003cp\u003eFor beverage brands and contract manufacturers, partnering with a specialized monk fruit supplier can streamline development. Monk Fruit Supply offers:\u003c\/p\u003e\n\u003cul\u003e\n  \u003cli\u003eConsistent, high-purity monk fruit ingredients tailored for beverage use.\u003c\/li\u003e\n  \u003cli\u003eTechnical support on sweetness optimization, blending strategies, and flavor pairing.\u003c\/li\u003e\n  \u003cli\u003eRegulatory and documentation support to help you navigate global markets.\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003cp\u003eWhether you are reformulating an existing beverage to reduce sugar or creating a new zero-calorie functional drink, monk fruit provides a flexible, plant-derived sweetening solution. With careful attention to sensory design, stability, and regulatory compliance, it can help you deliver beverages that meet both your brand’s standards and your consumers’ expectations for taste and wellness.\u003c\/p\u003e","products":[],"url":"https:\/\/monkfruit.supply\/collections\/monk-fruit-for-beverage-formulation-what-product-developers-need-to-know.oembed","provider":"Monk Fruit Supply","version":"1.0","type":"link"}