Ain’t That Sweet!

The next generation of high intensity sweeteners may be found via proteins.  Proteins from several exotic fruits that can be produced efficiently via microbial fermentation may be the next craze in the sweetener world offering food and beverage companies alternatives to stevia and monkfruit.

While these proteins are said to taste more like “real sugar”, it is not feasible to extract them in bulk from fruits.  The consulting team at Decernis has tremendous experience with global regulations around sweeteners and is available to help your company expand its sweetener toolkit.

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