Layn launches proprietary monk fruit strain with higher mogroside yield

November 14, 2019
Sebastian Krawiec

Layn Corp recently launched a new proprietary variety of monk fruit called Super V Fruit that can naturally produce 20% more mogrosides.

Layn Corp (Newport Beach, CA) recently launched a new proprietary variety of monk fruit called Super V Fruit that can naturally produce 20% more mogrosides, the sweet components naturally found in the fruit. The increased mogroside yield significantly decreases land, water, and resources required to produce monk fruit, benefiting farmers.

The monk fruit harvest season takes place between October and December in Guilin, China, and this year, for the first time, Layn’s farmers will harvest the Super V Fruit that is the result of the firm’s investment in natural breeding programs. Commercial scale volumes of the fruit will be processed in Layn’s extraction facility. A major distribution agreement signed by Layn and the privately held fragrance and flavor company Firmenich (Meyrin, Switzerland) in 2018, gives Firmenich exclusive access to Layn’s wide range of sweetener and taste modulation solutions.

“With its scale, full vertical integration, cutting-edge innovation, as well as its traceable and sustainable supply chain, Layn is a key strategic partner for Firmenich,” said Emmanuel Butstraen, president, flavor division at Firmenich, in a press release. “This game-changing advance in monk fruit agronomy will enable our customers to shape natural and healthier products for their consumers.”