Lakanto
Sushmita Karki is an experienced professional in the field of food science and quality assurance. Currently serving as a Quality Assurance Supervisor at Lakanto since May 2022, Sushmita previously held the role of Quality Assurance Specialist within the same company. Prior experience includes working as a Graduate Research Assistant at South Dakota State University from January 2020 to May 2022, and serving as Communication Officer for the Cereals and Grains Student Association from November 2020 to November 2021. Additionally, Sushmita gained practical experience as an intern at Dairy Development Corporation (DDC) Nepal in 2018. Sushmita holds a Master’s degree in Food Science from South Dakota State University and a Bachelor’s degree in Food Technology from Sunsari Technical College.
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.