What is Koji Sweetener? A Science-Based Guide to the Fermented Sugar Alternative

Koji sweetener is a fermentation-derived natural sweetener made by growing Aspergillus oryzae (koji mold) on steamed rice and using its enzymes to convert starch into a blend of maltose, glucose, and oligosaccharides. Unlike refined sugar or synthetic sweeteners, it contains functional compounds such as resistant protein, has a lower glycemic index than sucrose, and is plant-based, gluten-free, vegan-, halal-, and kosher-compatible — making it one of the few sugar alternatives that satisfies modern dietary, health, and clean-label requirements simultaneously.