History
1984
Launched “Tokat,” a plant-based low-calorie sweetener
1984
1993
1993
Discovered monk fruit’s sweet components and began extraction research
1995
Official launch of Lakanto granules & solid type
1995
1997
1997
Released Lakanto Syrup
1999
Introduced Lakanto S with high-purity monk fruit extract
1999
2000
2000
Launched Lakanto Fiber Jam
2001
Obtained patent for high-purity monk fruit extract manufacturing
2001
2003
2003
Released Lakanto S Liquid
2007
Monk fruit extract listed in Japan’s official food additive standards; entered North American market
2007
2009
2009
Introduced Japan’s first zero-calorie candy
2012
Launched Lakanto Sukiyaki Sauce and Lakanto White
2012
2013
2013
Released Lakanto Zenzai and Lakanto Sushi Vinegar
2014
Lakanto S won USA Taste Championship Gold Award; launched Lakanto Plum Wine
2014
2015
2015
Established SARAYA USA; opened Guilin factory; launched Lakanto Monkfruit Sweetener in U.S.
2016
Renewed sauces under Michelin-star chef supervision; launched Lakanto Barista Select
2016
2017
2017
Added low-carb labeling (Locabo mark)
2018
Introduced Lakanto Chocolates and Sweet Nuts; opened concept store in Tokyo
2018
2019
2019
Packaging redesigned to emphasize “100% plant-based”; launched low-carb caffeine-free drinks
2021
Lakanto S certified by AskDoctors; ranked No.1 in Nikkei POS sales
2021
2022
2022
Released Lakanto Low-Carb Umami Vinegar
