You’d be forgiven if you had assumed that Lakanto Classic is a direct substitute for white sugar and Lakanto Golden is the perfect replacement for raw or brown sugar. You’d also be forgiven if you assumed that Golden was better for you, after all there is that assumption when it comes to raw sugar. At the end of the day though, sugar is sugar, whether it’s white and processed or raw and relatively untouched. One is not necessarily healthier than the other. In a way the same applies to Lakanato products, both Classic and Golden offer the same, but unlike sugar they are just as healthy as each other, the difference comes down to the way they perform in the kitchen and they way they taste, neither is more or less healthier than the other.
Lakanto® Classic Monkfruit Sweetener has more of a clean, crisp sweetness perfect for adding to your tea or coffee or whipping up a meringue, while the Lakanto® Golden Monkfruit Sweetener has more of a sweet maple flavor, great for sweetening up your favourite baked treats.
The difference between the two products comes from which part of the monk fruit they originate. The Classic (white) sweetener is extracted from the white pulp. The Golden (brown) sweetener is extracted from the seed and peel of the monk fruit. The texture of the Golden is drier than brown sugar (it is not moist) but adds a similar flavour. Apart from these differences, the sweetness profile and nutritional content of both sweeteners is exactly the same.