Sweeteners player Layn has launched a new proprietary variety of monk fruit that the company says can naturally produce 20 percent more mogrosides. These sweet components typically found in monk fruit are used as key ingredients in sugar reduction. The increase in mogrosides significantly decreases the land, water and resources required to produce monk fruit, benefiting farmers and offering a stamp of sustainability approval. Coined Super V Fruit, the new launch represents a major step in improving and securing the end-to-end monk fruit supply chain, naturally and without the use of genetically modified organisms (GMOs).

This advance in Layn’s fruit propagation program highlights sustainability values, and the breakthrough follows years of investment. Furthermore, it demonstrates the strength of the company’s strategic agriculture innovation programs.
