TGS For Businesses

Sugar is out. Health is in.

Stay ahead by offering smarter, cleaner alternatives that connect with a consumers who Reads the Label.

How to replace sugar in your recipe?

Click here to leave your phone number and get a call from our food experts within 24 hours.

Brochure

Click here to get access to our product brochure.

White-labelling Details: here

When we were on the hunt for the ultimate sugar replacer, we wanted it to meet our 4 point criterion:

1. Taste should be equal to sugar

2. It should be 100% Natural

3. Should be 0 CAL

4. And should have a 0 GI (Diabetic Safe and Easy on Liver)

After months of research, we landed on Monk Fruit as it satisfied our criterion.

Proof for all claimes made : here

❌ Stevia: It has an unriddable aftertaste of glycosides.

❌ Sucralose/Aspertame/Neotame/Saccharin: It is Artificial & many reports suggest negative long-term health impacts of it, reducing customer trust.

❌ Jaggery/Honey: High Fructose, High GI (Cause of Fatty Liver Disease and Diabetes), High Calories.

Contrary to popular belief, it is marginally better than sugar, as said by foodpharmer

❌ Maltitols: High GI, bad for liver.

❌ FOS: Fructo Oligosaccharides, Lower calories than Sugar but Higher than Monk (1.5cal/gm). Known to disturb the gut biome and cause bloating as well.

It is also difficult to work with and is mixable with a small cohort of food ingredients.

Alluslose: Good alternative but slightly costlier

Monk Fruit, which mainly grows in China, has been used for centuries to sweeten things without any toxins from the sugar we currently eat.

It contains Mogroside V compound, which is mainly responsible for the sweet taste.

Know more here.

VERSITALITY

Monk Fruit Extract can be used in a wide variety of applications.

It is fat and water-soluble.
Can handle temperatures ranging from -40 to 350 °C
Can handle baking, steaming, freezing, etc.
Can be used for beverages, ice creams, smoothies, protein powders, peanut butter, syrups, chocholates, mithai, bakeables, etc

Each batch is provided with:

COA,
Component Breakdown,
Nutritional Info,
Proof for all claims made
Third Party Lab Report

Meet Our Sweet Arsenal

1. Monk Fruit Powder Extract

This brown powder is derived by drying the pulp of monk fruit and then concentrating the Mogroside V compound.
It is best suited for recipes that have no water and require mixing.
Current customer cohort include: protein powder companies, pharmaceutical companies and peanut butter manufacturers.We have 4 variations of this product:
15% Mog V : 60 times sweeter than sugar
25% Mog V : 100 times sweeter than sugar
30% Mog V : 120 times sweeter than sugar
50% Mog V : 200 times sweeter than sugar
Shelf life: 3 years

2. Monk Fruit Liquid Extract

This water like liquid is made using just 2 ingredients: Water and Monk Fruit Powder Extract. No Erythritol or any other sugar alcohol.
It is best suited for recipes that deal with viscous and liquid state matter.
Current customer cohort include: Beverage companies, Nutraceutical Companies and Bakeries.
Ratio: we can make the liquid in following ratios of sweetness | 1:100, 1:50, 1:200
Shelf Life: Depending on your choice of preservatives we can give it upto 3 years of shelf life.

3. Monk Fruit Blended Powder

This crystalline powder is made by blending monk fruit with another sweetner to tone down the sweetness of monk fruit and make it easier to work with.
We can blend it with Erythritol (recommended), Allulose, Maltitol, Dextrose, FOS, Stevia, Etc.
We can also work on the color of the final product (White/Brown)
Change the particle size to go from fine powder to as big as normal sugar.
It is best suited for recipes that require mass and physical properties of crystal sugar during the cooking process.
Current customer cohort include: HoReCa, Gourmet Super Stores, Bakers, Indian Dessert Companies.
Ratio: we can make the liquid in following ratios of sweetness| | 1:1, 1:5, 1:10, 1: 20
Shelf Life: 2 years. Can be extended by adding preservative.