Monk fruit sweetener made with allulose generally costs more than regular sugar and is also more expensive than monk fruit blended with erythritol.

This is because allulose is significantly costlier than erythritol. It is a rare sugar found naturally in very small amounts. In contrast, erythritol is more widely available, produced at a much larger scale, and therefore more affordable.

In addition, monk fruit extract itself is a high-cost ingredient due to its limited cultivation and complex extraction process. We choose this combination because it delivers a more balanced, sugar-like taste and mouthfeel, without the cooling aftertaste often associated with erythritol-based blends and better digestive comfort.