The National Administration of Medicines, Food and Medical Technology and the Ministry of Agriculture, Livestock, and Fisheries, thru Joint Resolution 3/2026, incorporates Monk Fruit extract (Siraitia grosvenorii), also known as Monk Fruit, Luo Han Guo, or Rakanka; it is a natural sweetener derived from a small Asian fruit; used internationally as an alternative to sugar and is incorporated into article 1398 of the CAA.

Its sweetness mainly comes from mogrosides, especially mogroside V, with a sweetening power between 100 and 250 times that of sugar, practically without any caloric contribution.

Main benefits:

• It does not significantly raise blood sugar levels as it is not metabolized like common sugars.
• Its caloric contribution is practically negligible, and therefore, it is useful in “sugar-free,” “low-calorie” formulations or aimed at people who cannot consume other natural sweeteners like sucrose.
• Its sensory profile is more pleasant than other intense sweeteners because it has less bitterness, less metallic aftertaste, and a sweetness sensation closer to sugar.
• Technological versatility: It is stable in beverages, dairy products, supplements, baked goods, and functional formulations.

The most frequently used applications worldwide are: Sugar-free drinks, dietary supplements, sports proteins, protein bars, products called “keto,” table sweeteners.

The incorporated regulation establishes the criteria for identity, quality, and purity, ensuring its safe use in food and making significant nutritional contributions to food and beverage matrices.