Math of Food
Hi everyone!
Currently I work at a fruit company as a Food scientist. I would like to know what you really think about using **Monk fruit powder** into formulations replacing sugar completely. Do you think food formulated with this type of ingredient would be a good product in the future? why?
Thank you for your answers
Too vague. What type formulations are you sweetening? Are you replacing enough sugar to require and ingredient to improve mouthfeel?
I'm just asking in general
Try to think how steviosides of stevia works and compare with mogrosides from monkfruit from the industrial food processing perspective..
Do you see wide acceptance..
Think also of the characteristics of each natural sweeteners ,make SWOT analysis..From there you can glean what are the potentials and possibilities of mogrosides for food applications.
You need a lot of reading to gain more information..