Monk fruit has gained popularity as a natural sweetener, and is poised for growth alongside natural and better-for-you trends as consumers and brands reduce sugar across categories, Monk Fruit Corp.'s GM David Thorrold told FoodNavigator-USA.
Kids and teens who consumed low- and zero-calorie beverages ended up consuming an additional 200 calories per day compared with those who drank water, according to a new study from researchers at George Washington University.
Thanks to a patented biostimulation process, Alkion BioInnovations produces sweet-tasting proteins, high-value flavours and plant proteins in a cost-effective way that (for now at least) can be labelled as organic. “This is a real advantage [over] our...
Synthetic biology specialist Amyris has embarked on a mission to capture 30% of the global stevia sweeteners market by 2022 with a Reb M sweetener produced from cane sugar by a modified yeast strain, that it claims gives it a clear competitive advantage...
HEYLO, the sugar substitute product developed by Unavoo Food Technologies, utilises a unique combination of dietary fibre and stevia to hit a healthy and natural sweet spot.
French ingredient supplier Roquette has teamed up with a German biotech company and a natural product specialist to develop and bring to market natural sweeteners and sweetness enhancers.
While the technological, commercial, and social challenges to the successful development of biotechnology capable of large-scale high-potency sweetener production are considerable, so are the potential benefits to society, say researchers.
The use of natural sweeteners is growing rapidly – they were used in one in five new non-caloric drinks launched last year – but it is still dwarfed by other sweeteners, according to a new report from Canadean.
Learning the lessons from the commercialisation of stevia and monkfruit can help new innovations and the search for new natural sweetening compounds and plant extracts, according to one expert in botanical sourcing.
Non-profit World Stevia Organisation is broadening its scope to include all natural sweeteners, such as monk fruit, thaumatin, and others whose potential is still being explored, as sweeteners are frequently blended in food and beverages for optimal taste...