Smart meets sweet: biotech advancements in sugar reduction and replacement solutions

Developing healthier products without compromising taste is one of the many challenges the F&B industry faces. ​

Sugar reduction remains important to many of today's mindful consumers, and global demand for natural sweeteners such as stevia continues to grow. Driven by health and wellness trends, consumers have turned away from artificial sweeteners like aspartame, sucralose, or acesulfame K (ace k). This has driven food and beverage brands to choose natural sweeteners as an alternative to sugar or artificial sweeteners; creating a burgeoning stevia market projected to grow at a CAGR of 9.2% between 2022 and 2027 to a volume of 14,317.09 MT (metric tons). ¹​

In addition to stevia, synergistic ingredients such as allulose continue to develop. Fuelled by its clean-tasting and nutritional benefits, the rare sugar works best in baked goods and confectionery products. As a result, the allulose market is estimated to increase at over 19% CAGR between 2021 and 2027. Available in minimal quantities from natural sources such as jackfruit and figs, allulose has a similar taste, mouthfeel, and texture to sugar but is about 70% as sweet as sugar and non-caloric.

Within the global allulose market, powdered allulose – typically used in yoghurt, smoothies, and beverages – accounts for the largest share, worth USD 13 million in 2020, followed by liquid and crystal allulose products.²​

Pioneering low-carbon technology and top scientists

Extracting steviol glycosides from the stevia plant’s leaves is a complex process due to the low levels of the active ingredient. It also puts pressure on raw materials and can be a wasteful and polluting process. Through innovations in biomanufacturing and low-carbon technologies, the manufacturing of steviol glycosides by more sustainable, greener methods are emerging. By manufacturing steviol glycosides, we remove the need to plant and harvest raw materials altogether. Biomanufacturing is drawing worldwide attention, and China-based manufacturer INGIA is leading the way by developing an allulose-stevia blend, combining their nutritional and application-specific benefits while avoiding the bitter aftertaste commonly associated with stevia.

INGIA's technical teams are experts who have worked in the US F&B industry in the fields of enzyme engineering, fermentation engineering, molecular biology, and chemistry. As an innovative biotech company, INGIA has been pioneering the field by continually optimizing its processes. INGIA continues to overcome challenges such as waste and high costs through its dual-core tech system, which integrates plant extraction and biotechnology. As one of China's first companies to use advance biotechnology for natural active ingredients, INGIA focuses on providing health ingredients that are underpinned by technology as their primary driving force. By focusing on green bio-conversion technology, INGIA balances resource utilization and environmental protection while guaranteeing a stable supply for its customers.

Products and applications

Thanks to sophisticated R&D and quality management systems, INGIA's patented products range includes sweeteners, dietary supplements, flavors, and fragrances for F&B customers worldwide. 

The stevia product range is a mixture of eight sweet ingredients extracted from stevia, a natural green, low-calorie, high-intensity sweetener. The range includes:

INGVIA® Natural Stevia – Reb M 95, Reb D 95, Reb B and Reb I

INGVIA® Stevia Blends - Tailored glycoside blends for targeted sweetness profiles to maximize taste and value

INGVIA® Tastefit - Stevia Natural Flavors, clean-label flavor modification for sugar reduction and ‘No Sugar Added’ claims

Enzyme Modified Stevia

In addition, INGIA's exclusive stevia glycoside INGVIA ®Plus Series is manufactured by blending a variety of stevia glycosides as a raw material and can be customized and adjusted according to an individual F&B products requirements. INGVIA® Plus Series offers sweetness about 200-300 times higher than sucrose with less than 1% of the calories. INGVIA® Plus is known to have a shorter, less bitter aftertaste than Reb A. It is soluble in water and suitable for blending with various sweeteners to improve characteristics and flavors further.

Monk Fruit ​Extracted from Monk Fruit, mogroside’s sweetness is 300 times that of sucrose, with zero calories. By 2024, it will have fermented MV95 which will reduce its cost greatly.

Vanillin ​Vanillin is a high-end edible broad-spectrum ingredient with the fragrance of vanilla and an immense milk aroma. Widely used in food and other industries, natural vanillin is manufactured via biotechnology from natural ferulic acid from rice.

D-​Allulose ​Derived from fruits such as jackfruit, figs, and raisins. At 70% the sweetness of sucrose, Allulose ​is a bulk sweetener that tastes and behaves like sugar while contributing no calories and no impact on blood sugar. INGIA is developing unique enzyme and bio-technology to convert allulose and formulating a blend of stevia and allulose.

For more information about how INGIA’s products can benefit your business, email ​urmubh@fpvatvn.pbz​​ or ​fnyrf@fpvatvn.pbz​​​

References​

1.​ Global Stevia Market Report and Forecast 2022-2027​. (ID: 5533676).

2.​ Global Market Insights. Allulose Market Size By Type (Powder, Liquid, Crystal), By Application (Food, (Bakery & confectionary, Table-Top Sweetener, Dairy & Frozen Desserts, Sauces & Dressings, Ice Creams and Desserts), Beverages, Pharmaceuticals), Industry Analysis Report, Regional Outlook, Growth Potential, Covid-19 Impact Analysis, Price Trend, Competitive Market Share & Forecast, 2021 – 2027.​ Report ID: GMI5115 (2021, Aug).