Monk Fruit Juice Suppliers - Wholesale & Bulk

Are you looking for monk fruit juice, pulp, and puree suppliers for bulk, private label, or organic sourcing? Nutrada connects buyers with certified partners to support procurement in the global juices, pulp, and puree market.

What is Monk Fruit Juice, Pulp & Puree?

Monk fruit, also known as luo han guo, is a small green fruit native to southern China. It is prized for its natural sweetness, derived from mogrosides, which are low-calorie compounds. Beyond its dried form, monk fruit is processed into juice, pulp, and puree for applications in beverages, sweeteners, syrups, and dietary products. These processed forms provide industrial buyers with a consistent natural sweetening ingredient.

Types, Varieties & Forms of Monk Fruit

Juices

• Monk Fruit NFC Juice: Not-From-Concentrate juice extracted from fresh fruit. Often cloudy, retaining natural solids and sweetness.
• Monk Fruit Juice Concentrate: A water-reduced format, ideal for efficient shipping and long storage. Widely used in beverages, syrups, and reduced-calorie formulations.

Purees

1. Monk Fruit Puree: A sweet, smooth base applied in sauces, jams, and confectionery.
2. Monk Fruit Puree Concentrate: Condensed puree, reconstituted before use in beverages, syrups, and bakery goods.

Pulp

• Monk Fruit Pulp: Crushed fruit matter, usually frozen, retaining fiber and natural sweetness for industrial uses.

Storage & Formats

1. Aseptic: Shelf-stable packaging allowing safe international distribution without refrigeration until opened.
2. Frozen: Maintains sweetness and nutrients but requires cold chain logistics.

Harvest Season of Monk Fruit

Monk fruit is typically harvested in late summer to early autumn (August to October). Due to its fragile nature, most harvests are processed rapidly into juice, puree, or concentrate to ensure stable supply.

Producing Countries

China is the main producer and exporter of monk fruit, with cultivation concentrated in Guangxi province. Export is largely focused on processed monk fruit ingredients for sweetener and beverage industries.

Trends

Monk fruit demand is shaped by:

• Growing use as a natural, low-calorie sweetener
• Rising applications in functional beverages and syrups
• Expanding role in reduced-sugar jams and confectionery
• Increased demand for organic monk fruit in premium markets

Monk Fruit Manufacturers

Bulk Monk Fruit Juice, Pulp & Puree

Bulk formats include aseptic drums, frozen blocks, and bag-in-box. Buyers assess mogroside concentration, Brix levels, and microbiological safety before sourcing. Concentrates are favored for sweetener applications, while frozen pulp supports jams and sauces.

Private Label Monk Fruit Juice, Pulp & Puree

Private label formats include bottled juices, syrups, and sweetener blends. Buyers often request organic, halal, or kosher certifications, with packaging tailored to retail and foodservice needs.

Organic Monk Fruit Juice, Pulp & Puree

Organic monk fruit, certified under EU and USDA standards, is increasingly used in premium sweeteners, beverages, and health foods. Limited production requires long-term contracts for consistent supply.

Monk Fruit Juice Suppliers

Buyers can connect with verified partners through the Juices, Pulp & Puree suppliers category. Related sourcing options include dates juice and agave juice, both often used in natural sweetener blends alongside monk fruit. Visit our B2B Food Trading Platform today to get started.