{"title":"Monk Fruit for Snack, Granola, and Protein Bar Formulation","description":"\u003ch2\u003eMonk Fruit for Snack, Granola, and Protein Bar Formulation\u003c\/h2\u003e\n\n\u003cp\u003eReducing added sugar in snack, granola, and protein bars has shifted from a marketing advantage to an R\u0026amp;D necessity. Consumers now expect lower sugar, more protein, and cleaner labels, without compromising taste or texture. Monk fruit sweeteners offer a powerful tool for formulating bars that meet these expectations while supporting blood-sugar–conscious eating patterns.\u003c\/p\u003e\n\n\u003cp\u003eThis article walks through how monk fruit can be used in bar applications, with a focus on functionality, nutrition, sensory performance, and practical formulation strategies for CPG, nutrition, and wellness brands.\u003c\/p\u003e\n\n\u003ch2\u003eWhy Monk Fruit Fits Modern Bar Innovation\u003c\/h2\u003e\n\n\u003ch3\u003eWhat Monk Fruit Sweetener Is (and Isn’t)\u003c\/h3\u003e\n\n\u003cp\u003eMonk fruit (Siraitia grosvenorii), also known as luo han guo, is a small green gourd traditionally used in parts of Asia. Commercial monk fruit sweeteners are typically produced by crushing the fruit, infusing in water, and purifying to concentrate the naturally sweet compounds called \u003cem\u003emogrosides\u003c\/em\u003e. These mogrosides provide intense sweetness without contributing meaningful calories or digestible carbohydrates.\u003c\/p\u003e\n\n\u003cp\u003eKey characteristics relevant to snack, granola, and protein bar formulation include:\u003c\/p\u003e\n\u003cul\u003e\n  \u003cli\u003e\n\u003cstrong\u003eHigh sweetness potency:\u003c\/strong\u003e Up to 150–250 times sweeter than sucrose, depending on grade and mogroside profile.\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eZero (or near-zero) calories per serving:\u003c\/strong\u003e The amounts used in finished products are very small and do not meaningfully contribute to energy intake.\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eZero glycemic impact at typical use levels:\u003c\/strong\u003e Monk fruit sweeteners do not appear to raise blood glucose or insulin in usual serving sizes.\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eNon-cariogenic:\u003c\/strong\u003e Monk fruit is not fermented by oral bacteria in the way fermentable sugars are, so it does not promote dental caries in the same manner as sucrose.\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003cp\u003eMonk fruit can be blended with nutritive or non-nutritive bulking ingredients, fibers, and other high-intensity sweeteners (such as stevia or polyols) to achieve tailored sweetness curves, cost targets, and functional performance in bar systems.\u003c\/p\u003e\n\n\u003ch3\u003eWhy Bars Are a Strong Fit for Monk Fruit\u003c\/h3\u003e\n\n\u003cp\u003eSnack, granola, and protein bars are uniquely challenging systems: they require sweetness, structure, binding, and often a perception of indulgence, all within tight nutritional constraints. Monk fruit can support these goals by:\u003c\/p\u003e\n\u003cul\u003e\n  \u003cli\u003eEnabling significant \u003cstrong\u003ereductions in added sugar\u003c\/strong\u003e while maintaining a sweet flavor profile.\u003c\/li\u003e\n  \u003cli\u003eSupporting \u003cstrong\u003elow-glycemic or blood-sugar–conscious positioning\u003c\/strong\u003e when paired with appropriate carbohydrates and fibers.\u003c\/li\u003e\n  \u003cli\u003eHelping brands achieve \u003cstrong\u003ecalorie reduction\u003c\/strong\u003e in bars aimed at weight management or metabolic health.\u003c\/li\u003e\n  \u003cli\u003eAligning with \u003cstrong\u003e“naturally derived” and clean-label expectations\u003c\/strong\u003e in many markets.\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003cp\u003eFor consumers managing diabetes, prediabetes, or metabolic syndrome, lower-sugar bars can be a practical tool when incorporated into an overall balanced diet. Monk fruit is not a treatment or cure for any medical condition, but it can support the development of products that reduce reliance on added sugars.\u003c\/p\u003e\n\n\u003ch2\u003eFunctional Considerations in Bar Formulation\u003c\/h2\u003e\n\n\u003ch3\u003eSweetness Profile and Flavor Modulation\u003c\/h3\u003e\n\n\u003cp\u003eMonk fruit has a clean, sweet taste when used appropriately, though its profile differs from sucrose. Depending on concentration and matrix, some consumers may perceive a slight lingering sweetness or fruity note. In bar systems, these characteristics can be leveraged or moderated:\u003c\/p\u003e\n\u003cul\u003e\n  \u003cli\u003e\n\u003cstrong\u003eFlavor pairing:\u003c\/strong\u003e Monk fruit tends to perform particularly well with chocolate, cocoa, nut butters, seeds, warm spices (cinnamon, cardamom), and certain fruits (berry, citrus, apple, pear).\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eBlending strategies:\u003c\/strong\u003e Combining monk fruit with other sweeteners (e.g., allulose, erythritol, stevia, or small amounts of sucrose, honey, or syrups) can help mimic the temporal profile of sugar and reduce the intensity of any lingering sweetness.\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eMasking and rounding:\u003c\/strong\u003e Vanilla, salt, and milk powders (or plant-based cream notes) can help round the sweetness perception and support a more familiar bar flavor experience.\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003cp\u003eFor R\u0026amp;D teams, a structured sensory program is essential. Triangle tests, time–intensity profiling, and consumer acceptance studies can help fine-tune monk fruit inclusion levels and blends for specific bar styles.\u003c\/p\u003e\n\n\u003ch3\u003eBulk and Binding: Replacing the Physical Role of Sugar\u003c\/h3\u003e\n\n\u003cp\u003eIn bars, sucrose and syrups provide more than sweetness; they contribute bulk, binding, plasticity, and sometimes humectancy. Since monk fruit is used at very low levels, it does not replace these physical functions. When reducing sugar, you will need a strategy to replace both \u003cem\u003esweetness\u003c\/em\u003e and \u003cem\u003estructure\u003c\/em\u003e.\u003c\/p\u003e\n\n\u003cp\u003eCommon solutions to restore bulk and binding include:\u003c\/p\u003e\n\u003cul\u003e\n  \u003cli\u003e\n\u003cstrong\u003eSoluble fibers:\u003c\/strong\u003e Ingredients such as inulin, soluble corn fiber, chicory root fiber, or resistant dextrins can provide bulk, some sweetness, and prebiotic benefits, depending on the ingredient and dose. Careful attention to digestive tolerance is important, as high intakes of some fibers may cause GI discomfort in sensitive individuals.\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003ePolyols and rare sugars:\u003c\/strong\u003e Erythritol, allulose, and other polyols or rare sugars can contribute bulk and partial sweetness with fewer calories than sucrose. These can be paired with monk fruit to reach the desired sweetness intensity and mouthfeel.\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eNut and seed butters:\u003c\/strong\u003e Almond, peanut, cashew, sunflower, and tahini can contribute structure, fat, and a perception of indulgence. Monk fruit can then be used to sweeten the matrix without adding sugar.\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eProtein systems:\u003c\/strong\u003e Whey, casein, collagen, soy, pea, and other plant proteins influence the bar’s texture and water binding. Monk fruit can be integrated without disrupting the protein network, but water activity and softening over shelf life need to be monitored.\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003cp\u003eBecause the final bar must hold together while remaining palatable, pilot-scale trials are essential when you significantly reduce or replace syrups. Monk fruit’s role is to provide sweetness within this new structural framework.\u003c\/p\u003e\n\n\u003ch3\u003eWater Activity, Shelf Life, and Texture\u003c\/h3\u003e\n\n\u003cp\u003eBars are prone to hardening, softening, or becoming crumbly over shelf life. Sugar and syrups traditionally help manage water activity and texture. When reducing sugar and incorporating monk fruit, consider:\u003c\/p\u003e\n\u003cul\u003e\n  \u003cli\u003e\n\u003cstrong\u003eWater activity (a\u003csub\u003ew\u003c\/sub\u003e):\u003c\/strong\u003e Aim for a range that discourages microbial growth while maintaining palatability. Polyols, glycerin, and certain fibers can help manage a\u003csub\u003ew\u003c\/sub\u003e in low-sugar bars.\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003ePlasticizers and softeners:\u003c\/strong\u003e Glycerin, certain fibers, and fats\/oils can maintain softness. Monitor for phase separation, especially in warm climates.\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eProtein–carbohydrate interactions:\u003c\/strong\u003e High-protein bars can harden over time due to protein network changes and moisture migration. Balancing protein type, humectants, and bulk sweeteners alongside monk fruit is critical.\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003cp\u003eMonk fruit itself is stable under typical bar processing conditions and does not drive texture changes, but its use in low-sugar systems requires holistic reformulation of the bar matrix.\u003c\/p\u003e\n\n\u003ch2\u003eNutritional and Health Positioning\u003c\/h2\u003e\n\n\u003ch3\u003eSupporting Lower Sugar and Calorie Claims\u003c\/h3\u003e\n\n\u003cp\u003eMonk fruit is not metabolized like traditional sugars, so it allows brands to reduce or eliminate added sugars while maintaining sweetness. This can support:\u003c\/p\u003e\n\u003cul\u003e\n  \u003cli\u003e\n\u003cstrong\u003e“No added sugar” or “reduced sugar” bars:\u003c\/strong\u003e When combined with appropriate carbohydrate choices and compliant with local regulations.\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eCalorie reduction:\u003c\/strong\u003e Particularly when replacing high-calorie syrups with low- or no-calorie bulking agents and monk fruit for sweetness.\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eBlood-sugar–conscious options:\u003c\/strong\u003e Bars formulated with low-glycemic ingredients can be appropriate for people monitoring blood glucose, though individual responses vary and medical guidance is important for people with diabetes.\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003cp\u003eRegulatory definitions for “sugar-free,” “no added sugar,” and “reduced sugar” differ by jurisdiction. Work closely with regulatory and labeling teams to ensure claims are accurate and compliant.\u003c\/p\u003e\n\n\u003ch3\u003eGlycemic Response and Metabolic Health Context\u003c\/h3\u003e\n\n\u003cp\u003eAt typical use levels, monk fruit sweeteners do not raise blood glucose or insulin in healthy individuals in the way that digestible sugars do. This makes them attractive for products targeting consumers concerned about glycemic impact.\u003c\/p\u003e\n\n\u003cp\u003eHowever, metabolic health is multifactorial. A bar sweetened with monk fruit can still contain significant calories, fats, and digestible carbohydrates from other ingredients. For consumers with diabetes, prediabetes, or insulin resistance:\u003c\/p\u003e\n\u003cul\u003e\n  \u003cli\u003eMonk-fruit–sweetened bars may be a lower-sugar alternative, but portion size and total carbohydrate content still matter.\u003c\/li\u003e\n  \u003cli\u003eIt is wise to monitor blood glucose response to new products and discuss dietary choices with a healthcare professional.\u003c\/li\u003e\n  \u003cli\u003eBars should be positioned as part of an overall pattern of balanced eating, not as a standalone solution.\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003cp\u003eFrom a brand perspective, medically responsible messaging emphasizes reduced sugar and improved macronutrient balance, while avoiding promises of disease prevention or treatment.\u003c\/p\u003e\n\n\u003ch2\u003eApplication-Specific Guidance\u003c\/h2\u003e\n\n\u003ch3\u003eMonk Fruit in Snack Bars\u003c\/h3\u003e\n\n\u003cp\u003eSnack bars often prioritize taste and convenience, with moderate protein and fiber. Monk fruit can help you create products that feel indulgent with less sugar.\u003c\/p\u003e\n\n\u003cp\u003eFormulation tips:\u003c\/p\u003e\n\u003cul\u003e\n  \u003cli\u003e\n\u003cstrong\u003eFlavor-first design:\u003c\/strong\u003e Start with a strong flavor concept—e.g., dark chocolate sea salt, almond coconut, or apple cinnamon—and build a sweetness profile around it using monk fruit plus complementary sweeteners or syrups.\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003ePartial sugar replacement:\u003c\/strong\u003e In many snack bars, replacing 30–70% of added sugar with monk fruit (plus bulk ingredients) can achieve a meaningful reduction while retaining some of sucrose’s familiar flavor and texture contributions.\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eTexture variety:\u003c\/strong\u003e Nuts, seeds, whole grains, and crisp inclusions (e.g., protein crisps) can enhance perceived indulgence, allowing you to maintain consumer satisfaction even at lower sweetness levels.\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch3\u003eMonk Fruit in Granola and Cereal Bars\u003c\/h3\u003e\n\n\u003cp\u003eGranola and cereal bars typically rely on syrups to bind oats, grains, nuts, and seeds. Monk fruit enables lower-sugar versions while preserving the core granola experience.\u003c\/p\u003e\n\n\u003cp\u003eFormulation tips:\u003c\/p\u003e\n\u003cul\u003e\n  \u003cli\u003e\n\u003cstrong\u003eBinder systems:\u003c\/strong\u003e Combine monk fruit with lower-sugar binders such as soluble fiber syrups, small amounts of honey or maple, and nut butters. Adjust ratios to balance binding strength, sweetness, and label positioning.\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eBaked vs. cold-formed:\u003c\/strong\u003e In baked granola bars, monitor monk fruit’s stability; it is generally heat-stable in typical baking ranges, but flavor interactions with Maillard browning should be evaluated. In cold-formed bars, focus on plasticity and cuttability.\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eCluster integrity:\u003c\/strong\u003e For loose granola clusters sold as snacks, monk fruit can sweeten the matrix while bulk sweeteners and fats manage cluster formation and crunch.\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch3\u003eMonk Fruit in Protein Bars\u003c\/h3\u003e\n\n\u003cp\u003eProtein bars are often the most technically challenging category: high protein, lower sugar, and long shelf life can create issues with hardening, off-flavors, and sweetness balance. Monk fruit can be a valuable tool when integrated into a thoughtfully engineered system.\u003c\/p\u003e\n\n\u003cp\u003eFormulation tips:\u003c\/p\u003e\n\u003cul\u003e\n  \u003cli\u003e\n\u003cstrong\u003eProtein selection:\u003c\/strong\u003e Different proteins (whey, casein, collagen, soy, pea, rice) have different flavor and texture profiles. Monk fruit can help mask some intrinsic bitterness or astringency, especially when paired with cocoa, coffee, or spice flavors.\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eSweetness layering:\u003c\/strong\u003e Use monk fruit as a top-note sweetener layered over bulk sweeteners (e.g., allulose, erythritol, or fiber syrups). This approach can closely mimic the sweetness curve of sugar without excessive use of any single ingredient.\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eManaging hardening:\u003c\/strong\u003e Monitor texture over time under accelerated and real-time storage. Adjust humectants, fats, and fiber levels while keeping monk fruit dosage stable for consistent sweetness.\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eSports and clinical nutrition:\u003c\/strong\u003e For bars targeting athletes or clinical populations, ensure that any sweetener system, including monk fruit, aligns with regulatory requirements and clinical guidance for the specific use case.\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch2\u003eFormulation Strategy: From Bench to Scale-Up\u003c\/h2\u003e\n\n\u003ch3\u003eStepwise Sugar Reduction with Monk Fruit\u003c\/h3\u003e\n\n\u003cp\u003eRadical sugar removal can shock consumers’ palates. A stepwise approach often yields better long-term acceptance:\u003c\/p\u003e\n\u003cul\u003e\n  \u003cli\u003e\n\u003cstrong\u003ePhase 1:\u003c\/strong\u003e Reduce added sugar by 25–30%, replacing sweetness with monk fruit plus modest changes in bulk ingredients.\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003ePhase 2:\u003c\/strong\u003e Once accepted, further reduce sugar to 50–70% replacement, optimizing texture and flavor with fibers, polyols, or rare sugars.\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003ePhase 3:\u003c\/strong\u003e For “no added sugar” or very low sugar concepts, redesign the bar matrix from the ground up, with monk fruit as a central sweetness component.\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003cp\u003eThis staged method allows your existing consumer base to adapt gradually while you refine the formula based on real-world feedback.\u003c\/p\u003e\n\n\u003ch3\u003eCompatibility with Other Sweeteners and Ingredients\u003c\/h3\u003e\n\n\u003cp\u003eMonk fruit is highly versatile and can be combined with a wide range of ingredients. Some common and effective pairings in bar applications include:\u003c\/p\u003e\n\u003cul\u003e\n  \u003cli\u003e\n\u003cstrong\u003eMonk fruit + stevia:\u003c\/strong\u003e Can create a more sugar-like sweetness curve, with each sweetener helping to balance the other’s sensory profile.\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eMonk fruit + erythritol or allulose:\u003c\/strong\u003e Provides both bulk and sweetness, facilitating deeper sugar reduction with a familiar mouthfeel.\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eMonk fruit + minimal traditional sugars:\u003c\/strong\u003e A small amount of sucrose, honey, or brown rice syrup can improve binding and flavor while monk fruit supplies the majority of perceived sweetness.\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003cp\u003eEach system has trade-offs in terms of cost, labeling, digestive tolerance, and sensory properties. Pilot trials and consumer testing are crucial to identify optimal combinations for your brand’s positioning.\u003c\/p\u003e\n\n\u003ch3\u003eRegulatory, Labeling, and Consumer Communication\u003c\/h3\u003e\n\n\u003cp\u003eMonk fruit sweeteners are approved for use in many markets, but specific regulations, naming conventions, and use levels vary by region. Key considerations:\u003c\/p\u003e\n\u003cul\u003e\n  \u003cli\u003e\n\u003cstrong\u003eIngredient declaration:\u003c\/strong\u003e Monk fruit may appear as “monk fruit extract,” “luo han guo extract,” or similar terms, depending on jurisdiction and product form.\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eSweetener statements:\u003c\/strong\u003e Some markets require explicit labeling or front-of-pack indications when high-intensity sweeteners are used.\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eHealth and nutrition claims:\u003c\/strong\u003e Claims regarding blood sugar, weight management, or disease risk reduction must be evidence-based and compliant with local law. Avoid overstating benefits or implying that monk fruit alone delivers health outcomes.\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003cp\u003eTransparent communication helps consumers understand what monk fruit is, why it is used, and how it fits into a balanced lifestyle.\u003c\/p\u003e\n\n\u003ch2\u003eQuality, Sourcing, and Consistency\u003c\/h2\u003e\n\n\u003ch3\u003eChoosing the Right Monk Fruit Ingredient\u003c\/h3\u003e\n\n\u003cp\u003eNot all monk fruit ingredients are identical. Variations in mogroside content, purity, carrier systems, and granulation can significantly influence performance in bars. When selecting a supplier and ingredient grade, evaluate:\u003c\/p\u003e\n\u003cul\u003e\n  \u003cli\u003e\n\u003cstrong\u003eMogroside V content and sweetness potency:\u003c\/strong\u003e Higher mogroside V typically means higher sweetness intensity and cleaner taste at lower use levels.\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eCarrier and format:\u003c\/strong\u003e Monk fruit can be supplied as pure extract or on carriers such as erythritol or other bulking agents. The choice affects dosage, blending, and labeling.\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eParticle size and flow:\u003c\/strong\u003e Consistent granulation improves dosing accuracy and mixing uniformity in bar doughs and dry blends.\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eSupply-chain reliability:\u003c\/strong\u003e Stable sourcing, traceability, and quality systems (e.g., GFSI-recognized certifications) are critical for large-scale CPG production.\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003cp\u003eWorking with a partner focused on monk fruit can help ensure consistency, technical support, and long-term availability as your bar portfolio grows.\u003c\/p\u003e\n\n\u003ch3\u003eSensory and Stability Testing\u003c\/h3\u003e\n\n\u003cp\u003eBefore commercialization, comprehensive testing should include:\u003c\/p\u003e\n\u003cul\u003e\n  \u003cli\u003e\n\u003cstrong\u003eDescriptive sensory analysis:\u003c\/strong\u003e Evaluate sweetness intensity, onset, linger, and any flavor interactions across different bar bases.\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eConsumer acceptance:\u003c\/strong\u003e Compare monk-fruit–sweetened prototypes to full-sugar benchmarks and leading market products.\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eShelf-life studies:\u003c\/strong\u003e Monitor sweetness stability, off-flavors, texture changes, and water activity over the intended shelf life under realistic distribution conditions.\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003cp\u003eMonk fruit is generally stable in bar matrices, but interactions with proteins, fats, and other sweeteners should be validated for each specific formulation.\u003c\/p\u003e\n\n\u003ch2\u003eConclusion: Building the Next Generation of Bars with Monk Fruit\u003c\/h2\u003e\n\n\u003cp\u003eMonk fruit offers snack, granola, and protein bar developers a powerful way to reduce added sugar and caloric load while maintaining a satisfying sweetness experience. It performs best as part of a holistic formulation strategy that also addresses bulk, binding, texture, and flavor complexity.\u003c\/p\u003e\n\n\u003cp\u003eBy combining monk fruit with thoughtfully selected fibers, proteins, fats, and complementary sweeteners, brands can create bars that better align with modern nutrition science and consumer expectations—supporting blood-sugar–conscious eating patterns, weight-management goals, and overall dietary quality, without sacrificing enjoyment.\u003c\/p\u003e\n\n\u003cp\u003eFor R\u0026amp;D and innovation teams, monk fruit is not just a sugar substitute; it is a platform ingredient that enables a new generation of bars designed for both pleasure and metabolic responsibility.\u003c\/p\u003e","products":[],"url":"https:\/\/monkfruit.supply\/collections\/monk-fruit-for-snack-granola-and-protein-bar-formulation.oembed","provider":"Monk Fruit Supply","version":"1.0","type":"link"}