What does “Erythritol (Natural Fermented Sugar Alcohol)” actually mean?

Erythritol is a naturally occurring compound found in small amounts in fruits like grapes, melons, and pears.
To produce it at scale, we use a natural fermentation process - the same way kombucha or curd is made.

Here’s how:
•    A simple sugar (like glucose) is extracted from non-GMO plant sources.
•    This sugar is fermented using a natural yeast called Moniliella pollinis (or sometimes Trichosporonoides megachiliensis).
•    The yeast consumes the sugar and produces erythritol as a natural by-product - just like how yeast turns milk into yogurt or sugar into alcohol in wine.

Why is it called a sugar alcohol?
The term “sugar alcohol” refers to a molecular structure - not actual sugar or alcohol.
It doesn’t raise blood sugar.
It doesn’t contain ethanol.
And it has zero calories.

Why do we use it?
Because monk fruit is 200 times sweeter than sugar. It needs a carrier to balance the sweetness and give that familiar sugar-like texture.
Erythritol is that carrier. It has:
•    A clean, neutral taste
•    Zero glycemic impact
•    No insulin response
•    High digestive tolerance (no bloating for most people)

Is it safe?
Yes, Erythritol is approved by:
•    FSSAI (India)
•    US FDA (GRAS status)
•    EFSA (European Food Safety Authority)
•    WHO (JECFA)

It has been studied in humans and animals and is considered non-toxic, safe for long-term use, and suitable for diabetics and people on low-carb or keto diets.

“Erythritol is a zero-calorie, zero-GI sweetener made by fermenting natural sugars. It’s called a ‘sugar alcohol’ because of its structure - not because it contains sugar or alcohol. It’s 100% safe, tooth-friendly, gut-friendly, and works beautifully with monk fruit.”