In The Raw
We’ve been making delicious, wholesome, sweeteners since 1970, so your baking and drinks are naturally a sweet success.
Cumberland Packing Corp. believes in a holistic, balanced approach to wellness that includes eating right, leading an active lifestyle, and enjoying life. Our mission is to provide high-quality foods that help our customers and consumers achieve their wellness goals. When In The Raw® founder, Marvin Eisenstadt, joined his dad’s Brooklyn sugar-packing business in 1956, natural food wasn’t much of a buzzword yet. But before long, a local restaurant called Brownie’s asked Marvin to help find a less-processed sugar for their health-conscious customers.
About the Brand
Located in Brooklyn, NY, Cumberland Packing Corp. is a family owned and operated business, serving the public for almost 65 years. Their product lines underscore the important roles diet and exercise play in maintaining good health, making products such as Sweet'N Low®, helping millions of people manage their weight by sweetening food and beverages without added sugars and unnecessary calories, and the In The Raw® brand selection of premium sweeteners, enabling consumers to have versatility.
Over the years, more and more people caught on to the wholesome alternative, but it wasn’t until the late 1990’s that the real sweetening revolution really took off, and coffee houses put the little brown packets on every other street corner across America. Pretty lucky for us. Luckier still, people are always looking for more authentic options these days. So Marv and his sons, Steven and Jeff, and son-in-law, Michael, introduced Stevia In The Raw®, next came Agave In The Raw®, then Monk Fruit In The Raw®, and now Sugar In The Raw® Organic White. That’s pretty much it, but there’s plenty more on the horizon. If you want to find out more just give us a call. Or heck, stop by and say hello if you’re in Brooklyn. We’d love to meet you.
What is Monk Fruit In The Raw?
Monk Fruit In The Raw® is a zero-calorie sweetener made from monk fruit, a vine-ripened fruit native to Asia. The monk fruit extract, which is about 300 times sweeter than sugar, is blended with a bulking agent to create the perfect balance of sweetness so that it can be conveniently measured, poured and used as a substitute for sugar or other caloric sweeteners. In our Packet Product, monk fruit extract is combined with erythritol and has the sweetening equivalence of about 2 tsp. of sugar. In our cup-for-cup Bakers Bag product, monk fruit extract is co-dried with maltodextrin, a natural carbohydrate derived from corn, to produce a zero-calorie sweetener that conveniently measures cup for cup, just like sugar. Each serving of 0.5g is about as sweet as one teaspoon of sugar.
Where is Monk Fruit In The Raw from?
Monk Fruit In The Raw® gets its delicious sweet taste from monk fruit, a vine-ripened fruit, native to Asia. It was first harvested back in 13th century by Arhats, or “Enlightened Ones” (translated into English as “Monks”).
Why is the product called In The Raw?
Monk Fruit In The Raw® brand sweetener is a product made from monk fruit extract. Its wholesomeness makes it the perfect addition to the rest of the In The Raw family of products, including Sugar In The Raw®, Stevia In The Raw®, and Agave In The Raw®.
What makes Monk Fruit In The Raw different from other monk fruit products?
Unlike some competitor products, Monk Fruit In The Raw® does not contain added table sugar, natural flavors, or molasses. The main sweetening ingredient in Monk Fruit In The Raw® is simply monk fruit extract.
Who is the company behind Monk Fruit In The Raw?
Monk Fruit In The Raw® is brought to you by Cumberland Packing Corp. The family-owned, Brooklyn, NY-based company also markets Sugar In The Raw® Turbinado Cane Sugar, Stevia In The Raw® Zero-Calorie Sweetener and Agave In The Raw® Organic Agave Nectar.
Is Monk Fruit In The Raw safe for people with diabetes?
Yes. Monk Fruit In The Raw® can easily be incorporated into the diet of people with diabetes. Monk Fruit In The Raw® contains less than one gram of carbohydrates (by food exchange measure) and may be used in conjunction with food programs for people with diabetes as well as with guidelines for people with diabetes who use carbohydrate counting. People with diabetes are advised to check with their registered dietician or physician.