As part of its Beyond Reb A research programme, this revolutionary work within the stevia industry is aimed at producing not only Reb A through fermentation-based methods, but also Reb D and Reb X, which have been identified by major multinational companies as ‘the next generation of stevia sweeteners’.
“Using fermentation technologies to enhance stevia extracts in a manner similar to what we’ve already demonstrated may be critical for production of the most desirable next-generation stevia sweeteners,” said company CEO Robert Brooke. “Recent industry news validates the strategic importance of our stevia production platform and Beyond Reb A programme, which we continue to refine and secure in preparation for commercial deployment.”
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