EU approves stevia produced via enzymatic conversion

The European Commission has approved use of the enzymatically converted stevia molecule, Reb M, for use in the EU. Producing stevia via enzymatic conversion (also known as bioconversion) involves using genetically modified yeast to scale up the best-tasting rebaudioside molecules found in the stevia leaf although the GM yeast is not present in the final

Potential of ‘Dried Miracle Berries’ in sugar reduction

The EFSA has given the green light on a Novel Foods application from Baïa Food for its ‘Dried Miracle Berry’ (DMB) ingredient. We caught up with the Spanish start-up to learn more about its innovative approach to sugar reduction. Synsepalum dulcificum is a plant known for its berry that, when eaten, causes sour foods subsequently

Solving for Sugar Reduction

Consumers are staying sweet on products that reduce or eliminate sugar, but they’re getting fussier about which alternative ingredients replace the ubiquitous sweetener. Natural sweeteners that look good on a label are the flavor of the moment—as long as they can meet or exceed expectations for taste. “Today’s consumers are pressuring developers to reduce or

What’s playing in the world of sugar reduction?

“This is an unprecedented challenge as we – as consumers – keep the demand for new great tasting sweet and indulgent products high. Yet at the same time we look towards the same industry for help to battle the global tidal wave of obesity and diabetes 2. The entire industry is giving its best to

Israeli startup scaling sugar-reduction technology

“Better Juice’s enzymatic technology reduces sugar content in orange juices. It uses natural ingredients to convert fructose, glucose and sucrose into prebiotic dietary fibers and other non-digestible molecules. The result is a low-calorie, reduced-sugar product that has the same nutritional values and sweetness of orange juice without the use of sweeteners or other additives to