Natural food technology company MycoTechnology has announced an agreement with Nascent Health Sciences to manufacture and sell stevia using its MycoZyme process.
The MycoZyme method eliminates the bitter, metallic after-taste that is often associated with stevia. Nascent will supply MycoTechnology with an “uninterrupted supply” of the its SoPure-branded stevia extract, which will provide the base for the new technology. Nascent will also acquire the right to incorporate MycoZyme technology into the extraction process at their manufacturing facility, with an option to process at MycoTechnology’s facility in the US state of Colorado.
MycoTechnology claimed that the natural, GMO- and chemical-free process would “open up new opportunities for product development that meets consumer demands”.
CEO and founder Alan Hahn said: “Working with one of the largest stevia suppliers is incredibly exciting. Nascent’s global distribution network, manufacturing expertise and consistent supply will allow us to quickly supply the world with 100% natural, non-bitter stevia.”
In October, FoodBev’s Claire Rowan spoke to Hahn about MycoTechnology’s ongoing efforts to remove the liquorice after-taste from stevia and other similar taste defects, such as the bitterness of coffee and chocolate, that are usually only masked in foods.
Nascent vice president of sales and marketing Michael Chen added: “MycoTechnology’s MycoZyme process is extremely exciting for us. Their ability to reduce the metallic flavour characteristics that are often associated with stevia extracts creates a big opportunity for the industry. The finished product has noticeable improvement in aftertaste and it is one of the best tasting stevia extracts I have ever tried. We are pleased to add it to our product portfolio.”
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