DSM has 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.
DSM’s sweetener platform will have the innovation power to provide a range of stevia molecules and similar sweeteners based on evolving market demands.
The demand for low or reduced-calorie food products has soared over the last few years. The total value of the low- or reduced-sugar food market accounted for almost $52bn last year.
“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,” said president of DSM Food Specialties Hans Christian Ambjerg. “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 utilises fewer raw materials, requires less arable land and consumes less water.
Greg Kesel, regional president Americas of DSM Food Specialties, said: “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.”
© FoodBev Media Ltd 2024