How Sugar Alternatives Make Desserts Safer For People With Diabetes

We explore how monk fruit and maltitol can deliver sweet, vegan desserts without the blood sugar rollercoaster, and we make two simple drinks: millet-milk hot chocolate and a citrus-ginger immunity boost. Practical tips, clear ratios, and ingredient sourcing make it easy to try at home.

• guest’s path from microbiology to nutrition consulting
• why maltitol often beats stevia for taste and texture
• monk fruit’s zero GI advantages and best uses
• limits, tolerances, and cost for sugar alternatives
• soy-based sweetmeat trials and sucrose comparisons
• making barnyard or finger millet milk at home
• hot chocolate demo with dark chocolate and jaggery or monk fruit
• immunity drink with orange, lemon, and ginger
• palate retraining toward less intense sweetness
• upcoming vegan dessert book and where to follow

Find me at Hane Nutrition Guide on Facebook and Instagram, and the Hane Nutrition group on Facebook

Biswas Aditi Holistic Nutritionist

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My YouTube Channel https://www.youtube.com/channel/UC0SqBP44jMNYSzlcJjOKJdg

Transcript

Welcome And Guest Background

SPEAKER_00 0:17

Hey, hey, welcome back to another episode in the Simple Nutrition Insights podcast. I am your host, Leonilla Campbell's dietitian, and today I have a special guest, Ality, who's also a dietitian. So, Ality, welcome to the podcast. Thank you, Leonilla.

From Microbiology To Nutrition

Vegan Dessert Project Overview

SPEAKER_01 0:33

Thank you so much for inviting me to the podcast. And it's great to have a conversation with you today. Thank you. I'm a former microbiologist. I was in the food industry for a longer period of time. I was working for quality control in the research and development. And I dealt with uh the canned foods, the shelf life of canned foods, and it was mainly a sweet meat industry that I was working with. Uh now you can understand like why this is like plant-based uh-based desserts today. With that background, I had a lot of interest in nutrition, and I started to do my own research into this field. And definitely uh as the time passed, like I did my um certifications in diabetic uh that is type 2 diabetes, as well as prenatal, postnatal, and pediatric nutrition. So this is what my specialization is, but I do consult patients uh for their general health, and now I'm working as a nutrition consultant and I'm associated with a diagnostic center here when I see patients uh according to their needs and do give them a proper uh diet uh to follow for all sorts of lifestyle diseases and other chronic issues if they are. Yeah. Coming to my plant-based project, like it is only a vegan and totally gluten-free and uh completely dairy-free products that I have already made, and uh it has gone through many trials previously in the lab, and they were all successful trials. I've used uh sugar alternates or naturally derived uh sweet alternatives. These include mainly matart, monk fruit sugar. These are the two which I have used for both the dry ingredients as well as for the wet ingredient, and successfully carried out the trials. And these sugar alternatives are have their beneficial effects as well because they have they mimic the sugar and they have a clearer taste, they are affordable, and definitely at a lot of uh like with people with uh chronic health issues and uh especially the people who are suffering from type 2 diabetes, with all the cravings that they are having, they can try these products and without having any after effects on their health. So, my uh main goal is to promote the products more and more and go into a small-scale industry and launch the products uh so that more people can avail the products and definitely it is a very good alternative for them when they cleave for desserts as such.

SPEAKER_00 3:18

Yeah, which is uh wonderful to have those products, right, for alternatives, for treats, right, desserts, because it is something that I often hear from like my clients or just people in general, right, that are trying to manage the sugars, or in the case of type 2 diabetes, right, it's that they want to find something that tastes good, right? And it's also not increasing their sugar, their blood sugars. And as you mentioned, right, with like the different maybe sugar alternatives, there might be an aftertaste, right? Or there might not, they might not mimic the same thing, you know, the same flavor as sugar. And so in your investigation, right, like using the monk fruit and the maltitol, you've discovered that it's similar to sugar, is that right? Yes, definitely. Yeah, which is awesome. Um let's see. And can we can we talk a little bit about like the differences, right? Because there is several sugar alternatives, right? We have you know stevia and we have Splenda and we have Equal and we have Maltitol, Monk Fruit.

Trials With Syrups And Soy Cheese

Safety, Limits, And Cost Considerations

Monk Fruit Advantages And GI Impact

SPEAKER_01 4:17

So coming first to Malditol, uh like I chose maltitol uh over stevia. First, I was thinking to work with stevia, but definitely uh with the like uh side effects that C. Stevia would be causing, like more of the laxative thing that stevia has on the gas food display tract. I thought to shift to maltitol. First of all, maltitol is uh derived from maltose and the combination of malditol, it has definitely a lot of uh other benefits that uh would actually like solve the purpose of my going into sugar alternates because I'm dealing with people who are also wanting to take these desserts and having some health issues or health complications. So, with malditol, which I have used in say supposedly one is to one proportion with the sucrose, this uh combination worked out really well because the chemical structure wherein maltital uh has this sugar uh taste as well as uh it will not be actually absorbed by the body that well, like so, and it has certain uh compounds in its structure which will actually uh give it a absolutely a sucrose kind of um chemically not but therefore aftertaste, as you said, which can be found with stevia. So uh when I was trying uh with malditol uh with the wet ingredient, I was actually trying in the sweetmeat industry, and I was trying with cotton cheese, but uh then I shifted to soy cheese and we were making some uh syrupy balls like made out of uh soy cheese, uh, which were dipped in malditol syrup. And these uh syrupy balls needed to be uh flochen, they needed to maintain their consistency, as well as the taste uh would have to be perfect in that case. So, with maltitol, we found out that we had this maltitol as well as the sucrose solution, and we tried out both, and then we uh saw that there was not much difference in the taste when the end product was spangly made. So uh this was how maltitol was chosen chosen for the uh final trial. And with malditol, as I said, it is uh derived from maltose and there is no gluco, uh there is no sucrose, there is no fructose as such, so it is completely safe for consumption. For anybody but the there should be a limitation, like what more than 15 grams, and uh for adults, if we are trying out with uh any products which we can give to the kids, but uh for adults it is uh 40 grams, that is the limit. And since it is needed in a very less quantity, like one is to one, definitely, because if I was trying with one kg of your uh soy cheese, and I was trying with one uh kg of mandatol itself, the amount of malditol used will be very, very less, like one fourth of the sucrose leaf. So it is definitely you can understand it is affordable, it comes, it is cost effective, and this would be the best choice for manditur. Now coming to the second one that is home fruit sugar. The difference uh with mandatol and hong fruit sugar was sometimes when the uh mandaton is um uh like crystallizes, like uh when we heat it too much, it is definitely heat stable, but uh at some higher temperatures it crystallizes. So, in that case, hmong fruit sugar is a better choice because home fruit sugar doesn't crystallize when uh we are mixing it with the product, and home fruit sugar has also like the glycemic index of hmong fruit sugar is zero, and definitely it would not be affecting any of the of these health conditions. People with these health conditions can actually uh this product without even a second giving a seven second thought to it. So, mm-fruit sugar has the sweet compounds that is the macroside, and these sweet compounds they are the body, it is a very strange factor that the these macrocytes are not recognized as sugar when they are uh the intake is done. So, this is a plus point because the body doesn't recognize it as sugar, it has a glycemic index of zero, which is a zero calorie sweetener, and you can definitely use it in a very less quantity again without having any distinctive taste uh difference or any uh difference in the end product. So both of these Malditol and Mount Food sugar have been my choices in all the products that I've worked with. But if I would go for uh the, as I said, with the recrystallization, the heat stability, if I would like the product to be um there for a longer period of time, then I would go for mouthful sugar. That's what happens.

Best Uses: Beverages Vs Baking

SPEAKER_00 9:14

Yeah, it's wonderful that you've had experience with like working with both of them, right? And try to figure out what product you want to do and like what alternative you want to choose. So I know for monk fruit, you you're able to use it in like tea or like more of these things that you might want to eat on a daily basis. Is that the same for maltatol, or is there, you know, um, the is that preferably for like baking things or more products, or can you use it in like your coffee?

Making Millet Milk At Home

SPEAKER_01 9:41

Yeah. Uh like a magital you can definitely use for all the big uh confectionery baked goods. And so it's uh both for mmong food and magital. But if you are like if you're saying like any beverage and uh it has to be an instant drink or something, I would prefer monk food sugar over magnetol because of the same recrystallization uh thing which is happening and the browning effect, also at high temperatures, can recrystallize and have a browning effect on the product. The the look might get changed in that case, but with mmong fruit sugar, like if you keep it for a longer period of time, there is no change, and uh it is absolutely the same as you would have with sugar. Hm fruit sugar is a better choice, and also Hmong Fruit sugar is derived from a herbaceous perennial vine, and uh, this is uh mostly belongs to the Gott family, this uh is native to southern China, so it is now easily available also. So uh Hmong Fruit sugar with a combination like I've tried with cold coffee, I've tried with hot chocolate, and it's absolutely delicious when you just taste it with no difference at all. So when you're trying with beverages, hmong fruit sugar is a better choice. But if you're trying with all the products regarding the baked goods or the any other kind, actually, so both holds good for the focus.

SPEAKER_00 11:04

Yeah, awesome. Thank you for sharing that. One of the reasons why I asked that question is because oftentimes clients, right, again, uh are you know trying to manage their blood sugars, or maybe they're just not wanting to add sugar, um, but they're one an alternative to sweetening their drinks, right? Or add it to something else that they want to eat uh that is not baked, right? And so having the monk fruit, right, helps with that, as you mentioned, right? It does have a low glycemic index zero, no calories, and you can add it to those drinks, right? To your tea, coffee, uh hot chocolate, right, which is perfect for the for the weather right now. Is there a limit or a recommendation for like how much monk fruit you should have or should not have?

SPEAKER_01 11:45

Uh, monk fruit, like it can be used even at lesser quantity compared to magic oil. Let's again, it's a one-to-one, uh, one is to one ratio, but if you're taking home food sugar, the limitation should be uh like for one tablespoon of uh sugar, you're taking just one fourth teaspoon of magic. Uh, sorry, uh, of hong food sugar. So uh the sugar is to mm fruit sugar is one is to one fourth. So it's very less point to compare with the similar taste that if you are actually comparing.

Hot Chocolate Demo And Tips

SPEAKER_00 12:17

Right. Yeah, which is wonderful. That and that's such a good point, right? Because sometimes, and I I do get these questions, questions asked at times, right? When we're using a sugar alternative, is that if there is someone is using like two tablespoons of sugar and they want to do the same with uh a sugar alternative, right? That's gonna be very sweet because oftentimes there, as you mentioned, right, one tablespoon of regular sugar is like a fourth of a teaspoon, right? Um and so it's it's quite it's a lot less for sure. And that can also help with like just changing the taste buds, right? Getting the taste buds used to not having something super sweet, right? Even though it's not affecting your blood sugars, right? But you're you know, you want to not be so used to eating or drinking things that are highly um sweetened, right? Um, which helps to you as well. Awesome. And so, you know, now that you have you've tested these two sugar alternatives, right? Monk fruit and maltitol. In the industry, right, that you know of, are there any other products or any other companies that have used successfully these two ingredients, right, for their products?

SPEAKER_01 13:21

Oh yes. Like here, as I'm located in India, there are many industries that are working with um monk fruit and magnitol, and they have actually uh done a number of trials together. Like, but um, truly speaking, most of the products that they have been doing are not marketed as such with magnetol and um a monk fruit sugar. They have actually replaced it with stevia because uh stevia is more in demand in India as of now compared to monk fruit or naggitol. So, but we have done the trials uh successfully and we know how exactly there there would be a difference because stevia is a known product, but stevia does have certain cons attached to it. We uh have actually not included stevia or as of now. Uh, but we do have plans to compare the three and just see how exactly things work for us. Uh here uh the uh industries like um the baking industry definitely, and I said the sweet meat industry, they have uh conducted many trials with stevia as well as magital and successfully carried out the trials. Uh so most of the uh things that they have done is with dry ingredients, not the wet ingredients, because uh it's said that uh the product comes better when they tried with stevia. Uh when they tried with stevia, the uh end product with the dry ingredients comes better compared to the wet ingredients.

Hormone Support Claims For Millet

SPEAKER_00 14:55

Good. A lot of the times, you know, when people think of like vegan products, automatically it almost seems like, oh, it's not gonna be good. And as you do, you your test a lot, right? You're trying different combinations, different things to essentially make a better product, right, for the population. So, how has that process been? And maybe why do you decide to do a plant-based product?

Immunity Drink Demo With Citrus And Ginger

SPEAKER_01 15:16

My idea of going plant-based was basically because I wanted something which is prone and grown from our very plant, because mostly uh, like if you come out of the ecosystem and if you see that uh actually uh we are depending on animal products, and if we actually do not depend on animal products and we are completely going in with the plant-based um diet, then uh the among the 20 amino essential amino acids, we are actually satisfied. The 11 of them, because we are getting a complete uh protein as well as the incomplete protein, and it's well and uh well matched and mixed if we have a valid diet. So uh for me I thought that why not uh going completely vegan uh and um uh like uh not uh having any dairy or any animal-based products at all then. So uh my concept was if we completely depend on a plant-based diet, our body is going to respond well. So uh keeping that in mind, I just thought that okay, if we are going for a plant-based, uh complete plant-based form of diet, then why not introducing uh plant-based desserts, which might be very exciting uh for people to know, okay, fine, we can also go into plant-breed desert, and you won't believe there are a lot of vegan milks which are derived from greens. Today I have a sample with you which I'm gonna show you. So, out of all this, uh non-dairy and a gluten-free, completely vegan product derived from plants was my uh main objective and goal to follow.

SPEAKER_00 16:58

And I'm just into it. Yeah, amazing. Thank you for sharing that, and I definitely can see your passion right towards that area and that product. Yeah, what what are we doing today? What are you gonna show us? What to dessert are you gonna show us today? Yeah, today, like uh just the day before Christmas.

Serving Sizes And Variations

Upcoming Vegan Dessert Book And Recipes

Where To Follow And Closing

SPEAKER_01 17:14

So I just planned for a Christmas theme. So I have his um hot chocolate made with uh plant milk, and I have um another thing that is which is uh immunity boost drink. So I'm gonna show both of you to me, and maybe I'll just adjust my camera. So let me first uh start with the plant-faced milk. I'll just take this closer. So um, if you could see, this is derived from banyard millet. This milk is read from Barnyard millet, and um, it is uh very unique because um this barnard millet um which uh has a lot of good ingredients, it is actually called as my drink has a lot of supportive um data regarding it, it is a very good hormone-based, uh like hormone supporting thing because the I'll just uh uh tell you because uh the this barny art millet and the finger millet. I have used your barnyard millet, it's the same thing you can use finger millet also to derive the milk. Again, I'll have uh you can take a closer look at it. So uh these are grains, and these grains are actually uh they have a lot of compounds in it, natural compounds in it, which are really very good for our body. It is a female feng-friendly kind of compounds which will be supporting people with PCOS, people with PMS symptoms, and definitely a lot of um phytoestrogens and um with uh these supportive uh things into the uh compound that it is having, uh there would be a lot of beneficial effects to it too. So, with this, I would be adding a little bit of dark chocolate and uh I have here and uh palm jagri. Um, again, palm jagri has a lower glycemic index, which is like for sugar, if it is um you have uh 60 at the glycemic index, with palm jagries, it's only 35. If you're not using jaggery, uh today I do not have the mmong fruit sugar sample with me, so I'm using palm jagri here, and obviously, dark chocolate it is uh 80% dark chocolate, which I've got here, and it is uh from a local uh farm here which is called as Country Delight, and their products are really very good. So I've chosen this uh for my hot chocolate. So I'll just mix this, as you can see. I hope you can see. Yeah, so I just mix this shabby and the chocolate in the and coming to how I have uh uh like extracted the grain milk, is like uh we get this um barnyard millet and the finger millet in packets, and uh we can just uh soak it for eight hours in just uh normal water. Then after you soak it in the water for eight hours, you just grind it and sieve it, and then your milk is completely ready. And now when you are heating this milk, um, one thing to be kept in mind is since it's a grain milk, you need to uh heat it at a very low like in a very low flame because uh there might be sediments at the uh like inside the uh pot so in which you are heating the milk. So at a very low flame and uh continuously stirring the milk to get the effect of the same as in the hot chocolate that you would be preparing using dairy uh milk. So just uh keep stirring it and the effect would be fine, and like uh the shelf life is actually good. But uh for this, like 24 hours if you're refrigerating the product, and if you are not refrigerating, you can please uh like you can actually like consume it once you can just uh grind the milk, extract the milk from it, and consume it there and then that's also fine because only thing is soaking the grain, that would take some time, otherwise, it's all good. So I just mix this so my hot chocolate uh would be like uh the chocolate is still dissolving, like I've used a little bit of the uh chocolate, depends on how much like you would like to take it. So you can add in your chocolate as per your choice, and the palm jaggery that like for one cup of milk I have used like a smaller piece of palm jagri. So, because palm jaggery is actually having a lower glycemic index, but I would say in moderation, uh, it should be taken in moderation and sparingly, depending on a person's blood sugar level. So the color of the hot chocolate is not as like uh it is it's a coming a lighter uh colour. So if you would like like more chocolate in your hot chocolate, definitely chocolate chips if you want, better case. Uh, but no whipped cream because it's a completely plant-based milk, so we would not try anything else on it. Let it be the way it is in uh its own natural form. I have uh lot of options rather than plant-based, uh, like um my plant-based cookies would be mostly uh based on uh the like the flour that I am using from these grains, the millet flour. So I've also uh tried out some millet flour cookies uh which uh I don't have with me now, but uh there are some recipes like uh millet flour cakes, millet flour cookies and millet flour bars, uh raisin bars and fruit bars, also, which you can try out with your hot chocolate or your coffee. And this actually the same milk you can try in your coffee too, it would be the same. Um, like definitely the taste would be a little different because a plant-based milk and a completely vegan milk would be tasting a little different from the animal milk. But I would say that you won't be disheartened. It uh it it uh is a good choice. In the end of the day, it is a good choice. So, any questions residing this? You can just let me know.

SPEAKER_00 23:29

Yeah, um, I never knew that you could do, or I never knew that there was like millet milk, right? Which is pretty wonderful that even you can make it at home, right? And you know, you don't have those added things to it. Um, which is awesome. I've I've only done almond and cashew milk. That's all I've done so far. So yeah, that's wonderful that you know you have a recipe for the millet milk. Where do you know where we would be able to find that you said chicory, right?

SPEAKER_01 23:56

The uh millet you're saying.

SPEAKER_00 23:58

No, the uh the one to sweeten the the milk that you use today.

SPEAKER_01 24:01

That is the palm jagri. Yeah. The palm jagri, I think you can get in any of the Indian stores. Mostly uh, like you can get an uh a store called Patel Brothers. They would be having uh this palm chagri with them. And it's mostly uh like derived uh in the winter season, so you can get that. Uh, but then you can replace it with mouthfruit sugar. Yeah, awesome.

SPEAKER_00 24:24

That's good to know. Yeah, thank you for sharing that recipe. It's and it was simple, right? And and I'm sure it's amazing with the homemade milk too.

SPEAKER_01 24:34

Yeah, and as I said, that uh it has a lot of like it can uh mimic estrogen actually, and like uh it's it's a hormon-supportive drink. Uh so you can take it uh like because most women like when they are in the menopause stage or um they're struggling with the hot flushes, and also the hormonal hormonal balance just goes uh is uh totally uh disrupted in that phase. Uh this kind of milk would be really good for them to take because, as I said, uh with the hormonal support that these kind of drinks, especially the the millet that really has the phytoestrogens, that is really very good for the body. And uh without uh like there is no limitation as to how much of millet milk you would be having. You can take it two to three times a day, which is absolutely fine for you, and uh, you need not worry about any of the harmful effects from the product. So, definitely a good choice for women uh and it's a female-friendly drink, as I would say.

SPEAKER_00 25:39

Awesome. Thank you for sharing that uh that wonderful recipe. In the USA, you have another one, right?

SPEAKER_01 25:44

Yeah, I have another one. So coming to that, this is very simple. I have taken um it's an immunity uh boost drink. So um I've taken some orange juice over here. I'll just like to fill it. Orange juice. And with that, I have a ginger uh extract. So I'm just going to add two spoons of ginger extract and some lemon, which I'm just gonna squeeze in some lemon, squeezing some orange juice, and add a bit of honey in it. So this is uh actually the immunity using tray, which you can take and you can also add a mouthful sugar in it, but I'm taking honey as such because I wanted a natural sugar also rather than the sugar alters. So I'll take I've taken this. Um this is the organic white forest honey that I'm using here, and it's pretty good. So just immunity boosting grain for the cold winter season, it's uh very helpful, and it's going to actually help anybody with a lot of congestion. So you can take it uh any time of the day, but not on an empty stomach, uh, any time of the day after food. So this is it. Yeah, nice. And do you usually is that will be one serving? Yeah, yeah. And you can definitely adjust the amount of ginger juice that you're going to add or the orange uh or the lemon. Uh you want to add to it, uh, depending on the taste that um would be fine for you. And uh like uh ginger uh as uh it has a hormone called Frel. And what happens is that uh when you take it increases your like the metabolism in indigestion problem that uh people will be facing, the bloating and everything will be uh dissolved when you're drinking this kind of juices. Uh so and definitely full of vitamin C and a lot of uh vitamin C, your serotonin levels uh would be actually keeping fine. The cortisol uh levels would be actually keeping fine, so uh you can definitely take it because it would be a mood lifter also for people taking it. Um and definitely a hormone regulator, mood lifter, and an immunity booster. So I would support this trait with a mouth fruit sugar if you would want, but not magic.

SPEAKER_00 28:15

Yeah, and it's pretty simple, right? It's something and was that just like a one serving, uh, or did it did it do you make multiple servings with the ingredients that you use today?

SPEAKER_01 28:24

You can make multiple servings depending on like you have to just like uh because I was using for one cup, so I had taken the standard size of the cup and I had uh taken for the ragi flour uh that or the ragi, I mean to say the millet that I was using the millet cranes, I had taken one uh standard cup of the millet creams, and with that I added two cups of water to soak it. And that was for a cup of milk that I had got, and that you can increase the quantity for that. And this was for the immunity shot. I had taken two lemons and two oranges with a piece of ginger and uh a little bit of uh uh you can add pepper to it, but I have not added pepper here.

SPEAKER_00 29:08

You can add pepper for the flavor, yeah, awesome. And it's something that you can have on a daily basis, right, around winter time, but also as you mentioned, right, to help with like digestion if you're feeling bloated, which is something that I hear often. And it's interesting because I usually suggest ginger tea, right? Or something with ginger. But this is perfect too, right? Like if you want to just like target your you know, inflammation, bloating, and also for your immune system. It's perfect. Yeah, Ariti, thank you so much for showing us those two products and for telling us about monk food and maltitol. Anything else that you would like to add, anything else that you want to share with the listeners?

SPEAKER_01 29:44

Uh yeah, something uh very close to my heart because I am uh next coming year, uh 2026, about to publish my um book on vegan uh recipes that I've been having, all the vegan desserts. It's a plant-based palette, it's a vegan culinary. Uh, and um it has uh nearly 20 recipes uh with uh the amount of food sugar as well as the magic doll added to it, as I had carried on in the trials. So everything will be mentioned uh the preparation, the ingredients, the nutrition, the labels, and definitely the product uh details uh will be absolutely available to anyone who would like to purchase the book, and it will be published very soon on Amazon. So looking forward to it. And two recipes which I would actually highlight at this point of time is as I said, that I was working on the sweet meat industry, and there is something called the the cheese cottic cheese syrupy balls. So instead of using cotton cheese, I had used uh the soya cheese for making those balls and maton syrup uh for the syrup uh that I've uh made it. And another one is uh and the uh the uh the same uh balls, uh the syrupy balls made with lentils. So it is the lentil ball dipped in again the matin syrup. So these two have one is from the completely plant-based ingredient that is uh the lentil and the uh soy cheese that you get, and uh so uh not much difference. Uh like uh this uh compared to the 40 cheese, uh this would uh be even more, I would say, even more delicious if you would try both. So definitely looking forward to it. And 2026 would be totally completely vegan for me.

SPEAKER_00 31:46

Yeah, I'm excited to definitely get the book and try the recipes and share it with like friends and clients. So yeah, I'm looking forward to that as well. Where can the listeners find you? Like if they maybe want to follow you or know more about you know your book and the projects that you're working on, where would would they be able to find you?

SPEAKER_01 32:05

I have a uh like health page called as Hein Nutrition Guide. And I've been uh it's for the last 12 years that this uh health page is there on Facebook and my Instagram account too. I and also uh like I do share, I have a group called Hane Nutrition on Facebook too. So if uh they can uh like want uh if they are interested to join my group, they will get every details on that. And uh I'm quite active on social media.

SPEAKER_00 32:34

So I'll make sure to add your social media handles in the in the show notes. But thank you so much for your time. I know it's really late for you uh in India, I think it's almost midnight for you. So I appreciate taking the time. And I'm sure we'll be um yeah, we'll be doing some other uh probably episodes. But again, thank you for for taking the time. Take care and I'll talk to you soon. Thank you, Liang.

SPEAKER_01 33:00

Yeah, and uh this is so good to talk to you, and I'm looking forward to do more episodes with you once we uh actually develop the product on a small-scale industry and definitely get involved with you, uh, no matter the distances there. But I was in the US, uh like I just uh came to India in 2022, so maybe I go back there again and things work out pretty good. So let's see, let's hope for the best. Till then we stay connected with lots of ideas and thoughts, exchanging them and looking forward to collaborate on plant based projects. Thank you so much.

SPEAKER_00 33:34

Yeah, absolutely my pleasure. All right, friends. Thank you so much. Take care, stay safe, and I will talk to you soon. Bye bye for now.