From a Diabetes Diagnosis to Lakanto Monk Fruit Sweetener 

The Inspiring Story of Shota Saraya

The story of Lakanto began with Shota Saraya's personal journey after being diagnosed with diabetes. This life-altering experience ignited a passion for finding a healthier alternative to sugar.

Mr. Saraya's search for a better way to enjoy life’s sweetest moments without risking his health led him to the lush mountain valleys of Southeast Asia, where he discovered monk fruit—a sacred fruit once used by Luo Han monks for its remarkable sweetness and healing properties. Moved by its clean taste and natural origin, Shota returned home with a mission: to create a sweetener that could change lives.

“I wanted to help people enjoy life’s sweetness without sacrificing their health. Monk fruit made that possible.” – Mr. Saraya

Lakanto was born from that mission. Today, it’s more than just a sweetener—it’s a global wellness movement inspired by one man’s determination to live well and help others do the same.

Our Mission

To promote better health by reducing sugar intake.


At Lakanto, we believe wellness shouldn't come at the cost of pleasure. Our mission is to help people discover their natural potential by offering delicious, zero-calorie, zero-glycemic sweeteners that support healthy living.

Lakanto is dedicated to supporting a healthier lifestyle for everyone. Through education and accessible product offerings, Lakanto encourages individuals to embrace a balanced diet while still enjoying the sweetness they love. Whether you are managing diabetes, following a low-carb diet, or simply looking to cut back on sugar, Lakanto provides the tools necessary to make lasting, positive changes.

The Search For a Natural Sweetener

Discovering the Magic of Monk Fruit


Unlike artificial sweeteners, monk fruit is a 100% natural ingredient with centuries of use. The fruit contains mogrosides, powerful antioxidants that are up to 300 times sweeter than sugar but with zero calories and no impact on blood glucose.

Shota’s first taste of monk fruit was transformative. Not only did it offer clean, enjoyable sweetness without the bitter aftertaste of other alternatives—it felt right. It was the breakthrough he needed.

Through continued research and development, Shota perfected a formula that paired monk fruit with erythritol—a natural sugar alcohol that mimics the texture and taste of sugar. This combination became the signature Lakanto sweetener: smooth, balanced, and diabetic-friendly.

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Ethical, Responsible and Sustainable Monk Fruit

At Lakanto, our commitment to health and sustainability goes beyond just offering delicious products. We strive to create a positive impact on both people and the planet. Our monk fruit is sourced sustainably, ensuring that the cultivation process respects the environment and supports local communities.

Our efforts extend beyond our farms. By supporting wildlife conservation in farming regions, we help create sustainable habitats essential for various species. Our organic farming practices encourage the preservation of native plants and animals, ensuring that agriculture coexists harmoniously with nature. By choosing Lakanto, consumers are not only making a healthier choice for themselves but are also contributing to a more sustainable future.

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Why We Grow Our Monk Fruit in China

At Lakanto, we’re passionate about crafting sweeteners that are as good for the planet as they are for you. That’s why we proudly source our monk fruit from sustainable farms in the Guilin region of China — its native home. This area’s humid, subtropical climate and nutrient-rich soil create the perfect environment for monk fruit to develop its signature sweetness, powered by natural mogrosides.

Beyond quality, we believe in uplifting the communities we work with. That’s why we partner with local farmers, supporting fair trade practices and empowering them to maintain these time-honored traditions. By blending sustainability, authenticity, and ethical sourcing, we ensure every product reflects our dedication to health and the planet.

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