In an idyllic world, all the washrooms would be clean and have automatic entrance doors with No-Touch Hand Disinfectant Dispensers, which would allow us to have clean and safe hands. The toilets would flush automatically, and we would find No-Touch...

When talking about kitchen cleaning, the area you should focus the most should always be your refrigerator. Often thought as the “backbone” of the kitchen, your fridge is storing raw food, cooked food, condiments, vegetables, drinks and more, so it...

Summer is coming and what’s better to enjoy it than barbecues and picnics! But eating outside under the sun presents a food safety challenge. Bacteria, those small organisms that are everywhere can multiply quickly, and when it comes to food that is...

In 2007, 6 years after the launch of arau., our line of natural soaps that are skin-friendly and suitable for the whole family, arau.baby was born following the steps of its parent brand but with further improvements on the ease of use. Made with natural...

Yashinomi detergent was launched in Japan in 1971 as a dishwashing detergent that is harmless to people and the earth, at the time when petroleum-based synthetic detergents were still commonly used. Made with cleaning ingredients derived from palm...

The fall has just begun, announcing the arrival of the flu season, which generally starts in October and peaks in February before winding down with spring. The impact of the flu varies from year to year and has a different intensity depending on the...

SARAYA has announced the opening of its own showroom restaurant for natural sweetener Lakanto. The shop's grand opening will be on the 30th of November, in Jingumae, Tokyo (Shibuya).  The shop is called Lakan-ka (らかん・果; lakanka is the Japanese...

Whether you're commuting, going to a picnic or working at the gym, a reusable water bottle is a handy way of ensuring you get enough water throughout the day while not expending money on plastic bottles, a much better alternative for the environment...

With the bloom of nature at the start of Spring comes the season of pollen, which can extend until September with the approach of Fall. For those that suffer hay fever, keeping windows closed during peak allergy seasons like spring and being careful...

Jojoba oil is a liquid obtained naturally by cold pressing jojoba seeds from the jojoba tree Simmondsia Chinensis,  which provides an oil (or rather liquid wax) used mainly in cosmetics. It is less sticky and greasy than other oils, so it can...

Lakanto has a worldwide appeal for its great taste and usefulness in any diet! Canada is continuing to recognize the Lakanto trend, and two-morning news programs reported on the great uses for Lakanto as a zero-glycemic sweetener. Check out the videos...

There is a group comprised of young and energetic people who compete in marathons, triathlons, swimming and other activities.  They presented a project which consists in starting cycling on the occasion of the celebration of Mexico Independence...

SARAYA is pleased to announce that Lakanto has finally achieved Halal certification. Lakanto Golden 10kg, Lakanto Classic 10kg and 3g x 30 (former Lakanto White) are all now certified. The Halal certificate is accredited to products that are confirmed...

Lakanto wins Product of the Year 2021 and is recognized by consumers for bringing innovation to the natural sweetener category in Australia. The Saraya and Lakanto team are humbled and delighted for this result that rewards our efforts of successfully...

Lakanto, SARAYA’s natural, zero-calorie sweetener made by combining monk fruit extract and corn-derived erythritol, is now available in many parts of the world. It has gained popularity not only among users due to its health benefits but also chefs...

Dr. Yuji Murata, Ph.D Applied Life Science.Director of SARAYA Natural Materials Laboratory SARAYA originally sold a low-calorie sweetener containing licorice and stevia extracts, first in the industry to market a sweetener made with...

Dr. Yuji Murata, Ph.D Applied Life Science.Director of SARAYA Natural Materials Laboratory The scientific name of Luo Han Guo (monk fruit) is actually a really long name "Siraitia grosvenorii C.Jeffrey ex A.M.Lu et Zhi Y.Zhang (Momordica...

Dr. Yuji Murata, Ph.D Applied Life Science.Director of SARAYA Natural Materials Laboratory The ideal environment for growing good quality monk fruit is the subtropical mountainous region. This means the following conditions: Heavy...

As I mentioned in Part 3, the monk fruit flowers are pollinated one by one and carefully harvested all by hand when they are ready. Thus, it takes hundreds of days to harvest the fruit after planting, as it requires intensive labor compared to synthetic...

When thinking about the South of France, we all have in mind the beautiful purple fields of lavender. Even if its gentle aroma evokes the sunny countryside of Provence, those fields are actually not grown for sightseeing but for its commercialization....