DSM announces fermentation-based sweetener platform
DSM, the global life sciences and materials sciences company, announced today at the International Food Technology Expo in New Orleans that it is well on its way to build a high intensity sweetener platform based on fermentation. DSM, with over 100 years’ experience in fermentation technology, stated that as the global consumption of Stevia as a sweetener is rapidly growing, it’s time for the introduction of steviol glycosides produced through fermentation, a sustainable, efficient and cost effective process to meet market growth.
The demand for low or reduced-calorie food products has soared over the last years. The total value of the low or reduced sugar food market accounted for almost 52 billion dollar last year.1 It’s clear that leading food and beverage companies are looking for more flexible and versatile ways to reduce calories in their products without compromising on taste. DSM’s sweetener platform will have the innovation power to provide a range of stevia molecules and similar sweeteners based on evolving market demands.
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 processes has several advantages; it can be produced anywhere in the world very efficiently and the process utilizes fewer raw materials, requires less arable land and consumes less water.
Further, it offers food and beverage producers the customization to adjust the taste and calorie content they want to differentiate in their markets. This 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.
Greg Kesel, Regional President Americas of DSM Food Specialties further added: “DSM has filed a significant number of patent applications relating to fermentation-based production of steviol glycosides last year to secure its unique technology and significant investments. As a next step, we will be piloting our technology in 2014 by making food-grade samples available to our customers.”
1 Source - Euromonitor.