SweeGen starts commercial production of Reb I stevia sweetener

By Elaine Watson contact

- Last updated on GMT

Picture credit: SweeGen
Picture credit: SweeGen

Related tags: Sweegen, Stevia, Sweeteners

Stevia specialist SweeGen has started commercial production of Reb I, a lesser-known steviol glycoside “with its own unique and distinct taste” that works well in a wide range of food and beverage applications.

The Reb I molecule – which is found in trace quantities of the stevia leaf - is produced via SweeGen's patented ‘bioconversion’ process, which begins with stevia leaf extracts, and then uses enzymes* to convert them to specific target molecules (such as Reb I, D, M etc), Shari Mahon, chief of global flavor application technology, told FoodNavigator-USA.

“Each Reb has its own characteristics that impart unique sensory profiles. Reb I is one more tool for tackling sugar reduction. By and large, they are the foundation of SweeGen's creative building blocks for creating new sugar reduced food and beverage products​.

"In comparison to other companies," ​said Mahon, "we have the patented bioconversion capability in manufacturing, and our investment into technology and science gives us a strong advantage in the market. The patented bioconversion technology is unique to SweeGen for developing the best-tasting sweetener molecules such as Rebs B, D, E, M and now I.

“The good news for global food and beverage manufacturers is our capability to offer scalable Rebs. Since we are vertically integrated, we can scale up these highly sought-after sweetener molecules to a commercial level which makes all of our Rebs very attractive.”

Reb I works well in bakery, dairy, beverages, confectionery, nutrition, savory and sauces and cannabis-based products, said Mahon.

SweeGen has received a ‘no objections’ letter from the FDA responding to its determination that Reb I is Generally Recognized As Safe (GRAS), plus acceptance from The Flavor and Extract Manufacturers Association (FEMA). Global regulatory approval is underway.

*from a genetically engineered yeast.

Related news

Related products

show more

Are you ready for a new taste experience?

Are you ready for a new taste experience?

Lallemand Bio-Ingredients | 02-Dec-2020 | Technical / White Paper

The Plant-based movement is gaining traction and it is common to refer to Plant-based food as products that are direct replacements for animal-based products....

Big surprises in Ipsos survey of 6000 flexitarians

Big surprises in Ipsos survey of 6000 flexitarians

DuPont Nutrition & Biosciences | 30-Nov-2020 | Technical / White Paper

Flexitarians in 9 countries give a meal-by-meal account of their preferences. Discover what it takes to make plant-based part of every meal in our groundbreaking...

Clean-label Umami and Kokumi solutions

Clean-label Umami and Kokumi solutions

Kerry | 12-Nov-2020 | Case Study

The memorable sensory qualities of umami and kokumi used in perfect synergy can bring depth and taste to savoury foods. Integrating umami and kokumi effectively...

The next generation of food and drink is here

The next generation of food and drink is here

Barry Callebaut Food Manufacturers | 10-Nov-2020 | Technical / White Paper

More than ever, consumers look to brands who share their values to justify their choices. Food and drink should not only be tasty, but nutritious and good...

Related suppliers

Follow us

Products

View more

Webinars