Sweeteners based on fermentation

DSM, a life sciences and materials company, is developing a high intensity sweetener platform based on fermentation. DSM believes that steviol glycosides produced through fermentation could offer a sustainable, efficient and cost effective process to meet market growth.

Hans Christian Ambjerg, president of DSM Food Specialties commented: “DSM’s innovation strategy is focused on helping the food industry create better quality and better tasting products that are at the same time affordable and sustainable. Our fermentation-based sweetener platform is a prime example of this, helping the food industry tailor sweet taste in an efficient and predictable way. We are confident of DSM’s ability to provide stevia extract at a competitive offer with the promise of quality, sustainability, safety and reliability coming directly from our facilities.”

Steviol glycosides are the sweet-tasting molecules present in Stevia leaves. Producing steviol glycosides via fermentation utilises fewer raw materials, requires less arable land and consumes less water. In addition, it offers food and beverage producers the customisation to adjust the taste and calorie content they want, which is increasingly important as consumers desire to enjoy great, sweet-tasting foods that are low in calories and have a negligible effect on glucose levels in the body.