Lakanto
Jeff Tribett has a diverse work experience spanning over two decades. Jeff started their career in 2000 as the Owner/General Manager of KA Industries, where they excelled in meeting sales goals, implementing effective selling strategies, and delivering exceptional customer service. Jeff also demonstrated strong communication and negotiation skills and thrived in a fast-paced environment. In 2021, they transitioned to Lakanto as the Director of Sales.
Jeff Tribett attended Utah Valley University to study Business and Aviation, although the specific dates of their enrollment are unknown. From 1991 to 1993, they attended Dixie State University and obtained an Associate of Arts and Sciences (AAS) degree in Physical Sciences. It is unclear if they pursued any further education at Dixie State University after completing their AAS degree.
Lakanto
Born from a proprietary mixture of the high-purity Monk Fruit extract and Erythritol, LAKANTO® is a delicious, all-natural, zero calories, zero glycemic sweetener with the sumptuous rich taste of sugar. Over a thousand year ago, in remote mountain highlands of Asia, a group of Buddhist monks called the Luohan achieved enlightenment through meditation, prayer, and pure living. On the slopes of a primeval forest, the monks discovered and cultivated a rare fruit prized for its sweetness. This sacred fruit was named Monk Fruit, or Luohan Guo, after its devoted caretakers and was used in elixirs to increase chi, or life energy. Monk Fruit was used for centuries in eastern traditional herbalism to increase chi and well-being, earning it the nickname “The Immortals’ Fruit.” We still grow and harvest Monk Fruit for LAKANTO® in the same pristine area and according to traditional and environmental methods.