Lakanto
Mofan Sanderson has extensive experience in quality control and assurance, currently serving as Quality Control Manager at Lakanto since October 2019, following roles as Quality Control Supervisor and Quality Assurance Specialist within the same company. Prior experience includes Quality Assurance Specialist at Sensapure and various positions at Brigham Young University, including Lab Manager, Sensory Lab Assistant Manager, and Quality Assurance Lab Technician. Mofan also held quality assurance internships at Nestlé and LDS Welfare Square. Additionally, Mofan worked as a Sensory Lab Assistant Technician and served as a tutor while self-employed. Mofan holds a Bachelor's degree in Food Science and a minor in Business Management from Brigham Young University, obtained between 2013 and 2018.
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.