According to Diet Innovation CEO Matthew Godfrey, this technological know-how is specially suited for the reformulation of food items items as it is primarily based on frequent cane sugar, so it will however fulfil the features that sugar plays in sweet foodstuff this kind of as sweets, biscuits, pastries and the like.

“Using sweeteners like stevia or maltitol is extra doable for drinks as they engage in the prmary perform of flavor, but this is considerably additional difficult to change in food items products and solutions as there are other roles sugar performs that would have to have to be changed,”​ Godfrey explained to FoodNavigator-Asia​.

“In chocolate for illustration, sugar does not only give that sweet flavor but also functions to give bulk, as a filler, binder and preservative so what happens is that if you use stevia you get the sweet style but no binding, filling, preservation and so on so other brokers additives want to be brought in to switch these, which suggests that E numbers are probably to appear into play.

“There are quite a few sugar reduction improvements out there which are not clean up label and are novel products which nevertheless have to have Food and drug administration approval or, once again, E quantities to be extra – Nucane Existence engineering is based mostly on regular sugar and protein so avoids the will need for this and guarantees a products can stay clean up label even right after going through reformulation, which is an vital trend in the eyes of numerous people these times.

“This is mainly continue to sugar, from the same crops and acquired by the exact provide chain as sugar but just processed otherwise – so what we’re accomplishing right here is generating sugar the alternative to fight the sugar challenge.”