Sugars
Lakanto Monkfruit Sweetener with Allulose Classic
16 oz
Score
- Ultra-processed
- Contains non-nutritive sweeteners
Why it scores 76
Lakanto Monkfruit Sweetener with Allulose Classic scores 76 out of 100 (Good) under GoodSwap’s published rules. What moved the score most:
- minus 18 points Ultra-processed (NOVA 4): Classified NOVA 4: made with industrial ingredients and additives. Strong
- minus 2.5 points Allulose: An ingredient class typical of ultra-processed foods (NOVA group 4). Info
- minus 2.5 points Monk fruit extract: WHO (2023) recommends against using non-sugar sweeteners to control body weight (conditional recommendation); US dietary guidelines advise limiting them. Emerging
Every line of the math is on The Receipt below, with its evidence tier and sources.
Better sugar substitutes
-
Allulose Zero Calorie Sweetener Wholesome · 340 g Not ultra-processed · No non-nutritive sweeteners Score 98 out of 100 , 22 points higher -
Organic Monk Fruit Liquid Sweetener NOW® Real Food · 2 fl oz Not ultra-processed · No allulose Score 100 out of 100 , 24 points higher -
Organic Monkfruit Sweetener Classic Lakanto · 16 oz Not ultra-processed · No allulose Score 95 out of 100 , 19 points higher -
Allulose Wholesome · 11.5 oz/326 g Not ultra-processed · No non-nutritive sweeteners Score 98 out of 100 , 22 points higher -
Truvia Truvia · 2.7 fl oz Not ultra-processed · No non-nutritive sweeteners Score 100 out of 100 , 24 points higher
The same kind of product, at least 10 points higher, sold in the US. Never paid placements.
The Receipt
Monkfruit Sweetener with Allulose Classic
Ingredients
- Allulose minus 2.5 points
- Monk fruit extract minus 2.5 points
Processing
- Ultra-processed (NOVA 4) minus 18 points
- 2 kinds of ultra-processing markers minus 1.5 points
100 − 24.5 = 75.5 → 76
Nutrition per 100 g
| Energy | 0 kcal |
|---|---|
| Fat | 0 g |
| Saturated fat | 0 g |
| Carbohydrates | 62.5 g |
| Sugars | 0 g |
| Added sugars | 0 g |
| Fiber | 0 g |
| Protein | 0 g |
| Salt | 0 g |
Serving: 8g
Ingredients
Label text, as published
Allulose, Monk Fruit Extract
Allergens and diets
- Vegan
- Vegetarian
- Gluten-free
- Palm-oil-free
Always check the package: recipes change.
More sugars on GoodSwap
-
Turbinado Cane Sugar Sugar In The Raw · 907 g Contains added sugarsNo additives Score 79 out of 100 Good -
Organic Raw Cane Sugar Florida Crystals · 48 oz High in sugarContains added sugarsCertified organicNo additives Score 64 out of 100 Good -
Zero Calorie Sweetener Stevia In The Raw · 1 g Ultra-processedHigh in sugarContains non-nutritive sweetenersContains added sugars Score 44 out of 100 Okay -
Zero Calorie Sweetener Splenda · 100 Ultra-processedHigh in sugarContains non-nutritive sweetenersContains added sugars Score 37 out of 100 Poor -
Pure Sugar Great Value · 15.88 kg High in sugarContains added sugarsNo additives Score 64 out of 100 Good - Calorie-free sweetener from the stevia leaf Truvia · 17 oz Ultra-processedContains non-nutritive sweetenersContains sugar alcohols Score 67 out of 100 Good
More from Lakanto
-
Monkfruit Sweetener with Erythritol Lakanto · 16 oz (1 lb) 454 g Score 71 out of 100 Good -
Monk Fruit Sweetener Classic Lakanto · 28.22 oz/1.76 lb/800 g Score 71 out of 100 Good -
Powdered Monkfruit Sweetener Lakanto · 16 oz Score 71 out of 100 Good -
Monkfruit Sweetener Lakanto · 16 oz Score 75 out of 100 Good
Sources
-
WHO advises not to use non-sugar sweeteners for weight control in newly released guideline
“The recommendation is based on the findings of a systematic review of the available evidence which suggests that use of NSS does not confer any long-term benefit in reducing body fat in adults or children.”
who.int
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Dietary Guidelines for Americans, 2025–2030
“Limit foods and beverages that include artificial flavors, petroleum-based dyes, artificial preservatives, and low-calorie non-nutritive sweeteners.”
cdn.realfood.gov
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“Greater exposure to ultra-processed food was associated with a higher risk of adverse health outcomes, especially cardiometabolic, common mental disorder, and mortality outcomes.”
doi.org