DSM says it is well on its way to build a high intensity sweetener platform based on fermentation at the International Food Technology Expo in New Orleans, US.
It says it is timely to introduce steviol glycosides produced through fermentation, as sustainable, efficient and cost effective process to meet the market growth of stevia.
It adds that the demand for low or reduced-calorie food products has soared over the last years.
The total value of the low or reduced sugar food market accounted for almost US$52 billion in 2013.
As food and beverage companies are looking for more flexible and versatile ways to reduce calories in their products without compromising on taste, the company says its sweetener platform can provide a range of stevia molecules and similar sweeteners based on evolving market demands.
Steviol glycosides are the sweet-tasting molecules present in Stevia leaves.
DSM says using fermentation processes, steviol glycosides can be produced anywhere in the world while using fewer raw materials, less arable land and water.
Food and beverage producers can adjust the taste and calorie content as desired, enabling consumers to enjoy great, sweet-tasting foods that are low in calories and have a negligible effect on glucose levels in the body.
Greg Kesel, Regional President Americas of DSM Food Specialties further added: “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.”
