The drive to find healthier replacements and alternatives for sugar in soft drinks, confectionery, bakery, and other categories that still satisfy the consumer appetite has been a priority for product developers for some time. More recently, increased pressure by policy makers and food standards bodies to reduce sugar intake and address the obesity problem has given rise to widespread reformulation and innovation across the industry.
Recently, the World Health Organization (WHO) released a new guideline advising against the intake of non-sugar sweeteners (NSS). “The recommendation is based on the findings of a systematic review of the available evidence which suggests that use of NSS does not confer any long-term benefit in reducing body fat in adults or children. Results of the review also suggest that there may be potential undesirable effects from long-term use of NSS, such as an increased risk of type 2 diabetes, cardiovascular diseases, and mortality in adults.”1 The challenge for the industry to find new solutions, particularly in key categories like soft drinks and juices, could not be greater or more pressing. In this webinar, we will look at the invention and resourcefulness happening within R&D and in the global startup community, including:
- Engineered enzymes
- Molecular farming
- Natural sources
- Protein-based sweeteners
- Precision and microbial fermentation