From protein sweeteners to lesser known steviol glycosides, we take a look at some of the latest developments in up-and-coming tech in beverage sugar reduction.
Protein sweetener readies to hit the market
Plant-based ingredients company Roquette and its German biotech partner BRAIN are looking to take their protein sweetener Brazzein into approval and production.
Announcing the completion of the R&D phase this month, the companies are looking to upscale production and hope to bring the sweetener to market within the next three to four years.
Brazzein is a protein sweetener which is naturally found in African berries
Pentadiplandra brazzeana Baillon. This high intensive sweetener provides an ‘outstanding sweetening potency still preserving taste profile and sugar free functionality’, according to the companies.
Sugar blocker: Evolva’s new ingredient obstructs the body’s ability to digest sucrose Swiss biotech company Evolva is launching a natural sugar blocker for food and drink applications. L-arabinose is also a reducing sugar, the company’s head of investor and corporate relations tells FoodNavigator.
With mounting pressure from public health authorities to limit ‘unhealthy’ nutrients from foods, sugar reduction is front-of-mind for many in the business.
Yet, as with all nutrient-specific reformulation – whether it be cutting fat, salt or sugar from diets – food makers face the challenge of taste. How can the food or drink product in question maintain its sweetness, and in doing so, retain its consumer base?