Reb-M traditionally refers to a rare molecule found on the sweetest part of the stevia plant (more on that later). It’s exceptionally sweet with a taste profile that’s similar to sugar, but approximately 250 times sweeter. Since excess sugar consumption can come with some not-so-stellar consequences, there’s a pressing need for a natural alternative that doesn’t compromise on taste. Unlike conventional stevia, Reb-M has no bitter aftertaste. It’s also zero calorie, non-GMO, vegan, halal, kosher, and gluten free, and can seamlessly accommodate a wide variety of lifestyles.

The main point of differentiation is that our Reb-M is a product of fermented sugarcane (typically, Reb M can only be found on the stevia plant). Our unique and innovative approach allows us to replicate the molecule, no stevia plant necessary. Although it's naturally found in stevia leaves, Reb-M is typically only present in extremely low concentrations which makes isolation that much more challenging. Fortunately, thanks to our fermentation process, we’ve been able to scale our production, making pure Reb-M both affordable and accessible. Currently, China is the leading producer of stevia on the market; we produce our Fermented sugarcane (Reb-M) in Brazil at a facility that uses sustainable practices and traceable production methods. Our FSSC 22000-certified manufacturing plant uses advanced fermentation technology to produce Reb-M consistently, at a high purity.

The key to our production is large-scale fermentation. We’ve programmed our yeast to make Reb-M, and our fermentors mimic the same enzymatic steps the plant undergoes during the natural growth process. We are neither constrained by the slow rate of plant growth nor subjected to the variability associated with conventional stevia options.

The process of making Reb-M is similar to crafting kombucha or beer. We ferment our sugarcane with specialty yeast, which produces Reb-M—a novel sweetener that, per serving, does not contain any sugar. As for the negligible caloric impact, it all comes down to how the body works: Since Reb-M is not absorbed in the upper gastrointestinal tract, it does not contribute any calories when consumed.*

We make our Reb-M using sustainably-grown sugarcane—a key differentiator. Sugarcane Reb-M needs less agricultural acreage compared to other Reb-M products. And despite being many times sweeter than sugar, sugarcane Reb-M production uses less agricultural acreage than traditional sugarcane. Lastly, we are proud members of Bonsucro, a global organization that certifies feedstock to ensure sustainable, ethical production and supply chain transparency from farm to consumer.