Naturally sweet.
Naturally healthy.
As obesity and diabetes continue to threaten global health, consumers are becoming increasingly focused on cutting back their sugar consumption. We are actively addressing this need with our SweetKIND™ sugar-reduction platform: a constantly evolving array of healthy, low-calorie sugar alternatives offering great taste and texture.
A better way to sweeten, naturally.
Our SweetKIND™ all-natural sweetening solutions platform offers a better, healthier, and cost-effective way to create delicious, low-calorie products consumers will love.
Tastes like sugar
Clean and consistent sweetness, guaranteed, without any unpleasant aftertaste or textures.
100% plant-based
Today's consumers want healthier alternatives to sugar. Our sweeteners come from stevia leaves and monk fruit.
Cost-effective
Our vertically integrated approach ensures reliable stocks of high quality ingredients without unnecessary costs.
The SweetKIND™ promise
Tap into the natural power of stevia and monk fruit to deliver up to 300x the sweetness of sugar without unnecessary calories or negative health impacts.
100% plant-based
Calorie-free
Gluten-free
Allergens-free
Non-GMO
Vegan- and Vegetarian-friendly
Non-cariogenic
Excellent solubility
pH-, heat-, and light-stable
Meets US and EU heavy metal standards
Discover BKD Satevia M90™
Up to 100% sugar reduction without compromising on sweetness, taste, or texture.
Learn moreNaturally-sourced sweetness
Our ever-growing SweetKIND™ portfolio of all-natural sweeteners is 100% plant-based.
Stevia
Stevia (Stevia rebaudiana), a flowering plant in the Asteraceae family, has been used for centuries by the Guaraní people of Brazil and Paraguay as a natural sweetener in herbal teas. This perennial herb, often reaching heights of 30.5–80 cm (1–2.5 feet), is native to subtropical and tropical regions of the Americas and cultivated in several Asian countries—mostly thriving in humid regions of the Philippines, Thailand, Indonesia and Malaysia.
Among nearly 300 species in the Stevia genus, only 18 exhibit sweetening properties, with Stevia rebaudiana being the sweetest. Stevia leaves are harvested before flowering, typically at the end of the summer.
In addition to its sweetening properties, stevia bioactives possess various medicinal benefits, including antidiabetic, antihypertensive, anti-inflammatory, antioxidant and antidiarrheal effects.
Botanical Features
BOTANICAL NAME: Stevia rebaudiana
PLANT PART : Leaves
HARVEST PERIOD : before flowering, end summer
Sweetening properties:
Stevia's sweetening properties are attributed to glycosides, specifically steviosides (~9.1%) and rebaudiosides (~3.8%). The glycoside content of stevia leaves varies from 4% to 20%, significantly influenced by cultivation conditions. Additionally, different rebaudiosides offer varying sweetness profiles: Reb A, for example, provides intense sweetness, while Reb M has a sweetness profile akin to table sugar.
- Reb A is 300-450x sweeter than sucrose but may have a slightly bitter and metallic aftertaste.
- Reb D and Reb M offer a pleasant sweetness profile, but their concentration in stevia leaves is quite low (<1%). To overcome this challenge, we use enzyme-catalyzed bio-conversion of purified stevia leaves to produce Reb M on an industrial scale with our innovative BKD Satevia M90™ stevia-based sweetener.
Key cultivation challenges:
- To ensure leaf quality and promote phytochemical profile consistency, optimal cultivation conditions must be maintained at all times.
- Due to the low concentration of Reb D and Reb M in stevia leaves, a high volume of raw materials must be sourced to address rapidly growing market demand in the most cost-effective ways possible.
Monk Fruit
Monk Fruit, belonging to the Cucurbitaceae family, also known as "Luo Han Guo" or "Lo Han Kuo," is a traditional sweetener and medicinal herb used to treat sore throats and minor inflammations. This herbaceous perennial plant is cultivated on a large scale exclusively in the southern part of China, primarily in the mountainous areas of Guilin in the Guangxi Province where humidity is high and the soil drains well.
Monk fruit's sweetening properties are linked to mogrosides (0.55-0.65%), a group of phytochemicals (glycosides of cucurbitane derivatives) found in fresh fruit. The content of mogrosides is the highest 70-80 days after pollination, when the fruit globose reaches maturity: 5–7 cm in length and 4–7 cm in diameter.
In addition to its sweetening properties, monk fruit bioactives have been studied in animals for their anti-oxidative, anti-hyperglycemic, anti-hyperlipidemic, and anti-diabetic properties.
Botanical Features
BOTANICAL NAME: Siraitia grosvenorii
PLANT PART : Fruit
HARVEST PERIOD : September to October
Sweetening properties:
- Mogroside V has the most desirable sweetening profile: 240-300x sweeter than table sugar.
- The taste profile of Mogroside V is similar to sucrose, offering a pleasant texture and mild aftertaste.
Key cultivation challenges:
- For the monk fruit plant to thrive, strict pollination and seeding conditions must be met. As a result, the only scalable supply of monk fruit can be sourced from specific regions of China currently.
- To ensure stock availability, address rapid market demand, and minimise costs, we have secured a volume of raw materials that can be converted to 600 tonnes of Monk Fruit (50%) Mogrosides V extract.
Stevia
Stevia (Stevia rebaudiana), a flowering plant in the Asteraceae family, has been used for centuries by the Guaraní people of Brazil and Paraguay as a natural sweetener in herbal teas. This perennial herb, often reaching heights of 30.5–80 cm (1–2.5 feet), is native to subtropical and tropical regions of the Americas and cultivated in several Asian countries—mostly thriving in humid regions of the Philippines, Thailand, Indonesia and Malaysia.
Among nearly 300 species in the Stevia genus, only 18 exhibit sweetening properties, with Stevia rebaudiana being the sweetest. Stevia leaves are harvested before flowering, typically at the end of the summer.
In addition to its sweetening properties, stevia bioactives possess various medicinal benefits, including antidiabetic, antihypertensive, anti-inflammatory, antioxidant and antidiarrheal effects.
Botanical Features
BOTANICAL NAME: Stevia rebaudiana
PLANT PART : Leaves
HARVEST PERIOD : before flowering, end summer
Sweetening properties:
Stevia's sweetening properties are attributed to glycosides, specifically steviosides (~9.1%) and rebaudiosides (~3.8%). The glycoside content of stevia leaves varies from 4% to 20%, significantly influenced by cultivation conditions. Additionally, different rebaudiosides offer varying sweetness profiles: Reb A, for example, provides intense sweetness, while Reb M has a sweetness profile akin to table sugar.
- Reb A is 300-450x sweeter than sucrose but may have a slightly bitter and metallic aftertaste.
- Reb D and Reb M offer a pleasant sweetness profile, but their concentration in stevia leaves is quite low (<1%). To overcome this challenge, we use enzyme-catalyzed bio-conversion of purified stevia leaves to produce Reb M on an industrial scale with our innovative BKD Satevia M90 stevia-based sweetener.
Key cultivation challenges:
- To ensure leaf quality and promote phytochemical profile consistency, optimal cultivation conditions must be maintained at all times.
- Due to the low concentration of Reb D and Reb M in stevia leaves, a high volume of raw materials must be sourced to address rapidly growing market demand in the most cost-effective ways possible.
Monk Fruit
Monk Fruit, belonging to the Cucurbitaceae family, also known as "Luo Han Guo" or "Lo Han Kuo," is a traditional sweetener and medicinal herb used to treat sore throats and minor inflammations. This herbaceous perennial plant is cultivated on a large scale exclusively in the southern part of China, primarily in the mountainous areas of Guilin in the Guangxi Province where humidity is high and the soil drains well.
Monk fruit's sweetening properties are linked to mogrosides (0.55-0.65%), a group of phytochemicals (glycosides of cucurbitane derivatives) found in fresh fruit. The content of mogrosides is the highest 70-80 days after pollination, when the fruit globose reaches maturity: 5–7 cm in length and 4–7 cm in diameter.
In addition to its sweetening properties, monk fruit bioactives have been studied in animals for their anti-oxidative, anti-hyperglycemic, anti-hyperlipidemic, and anti-diabetic properties.
Botanical Features
BOTANICAL NAME: Siraitia grosvenorii
PLANT PART : Fruit
HARVEST PERIOD : September to October
Sweetening properties:
- Mogroside V has the most desirable sweetening profile: 240-300x sweeter than table sugar.
- The taste profile of Mogroside V is similar to sucrose, offering a pleasant texture and mild aftertaste.
Key cultivation challenges:
- For the monk fruit plant to thrive, strict pollination and seeding conditions must be met. As a result, the only scalable supply of monk fruit can be sourced from specific regions of China currently.
- To ensure stock availability, address rapid market demand, and minimise costs, we have secured a volume of raw materials that can be converted to 600 tonnes of Monk Fruit (50%) Mogrosides V extract.
The BOTANIKind difference:
On a sugar reduction mission
We are in a mission to evolve the industry's most comprehensive sugar reduction platform. Our full portfolio of expertly customised, all-natural sweetening blends gives our customers a wide array of choices for lowering the sugar content of their products without ever having to compromise on taste or cost.
Strong
partnerships
We build and maintain strong relationships with our vast network of farmers and growers to glean on-the-ground market insights, ensure consistent raw material quality, secure sufficient "buffer" volume, and minimise unnecessary intermediary costs at every step along our vertically integrated supply chain.
Cutting-edge
technology
Our state-of-the-art bio-conversion and fermentation technologies enable us to produce the greatest quantities of highly concentrated Reb M from raw stevia leaves.
Additionally, our gentle and green extraction, purification, and formulation processes allow us to harness the natural sweetening properties of stevia and monk fruit, transforming them into high-quality, low-calorie sweeteners that can be precisely tailored to your specific needs.
Quality
control
We apply rigorous quality control standards to ensure the purity, consistency, and safety of our 100% plant-based sweeteners.
This includes High-Performance Liquid Chromatography (HPLC) analysis of monk fruit and stevia extracts (Reb A, B, C, D, M, and steviol) as well as sensory panels to validate the consistency of taste in each batch of sweetening ingredients produced.
Clean ingredients make better products
Contact us
