SUBSCRIBE

Breaking News on Food & Beverage Development - North AmericaEU edition | Asian edition

News > Suppliers

Read more breaking news

 

 

DSM Food Specialties on its fermentation-derived stevia: High purity and cost-in-use will be better

3 commentsBy Stephen DANIELLS , 02-Jul-2014
Last updated on 02-Jul-2014 at 17:41 GMT2014-07-02T17:41:41Z

DSM Food Specialties on its fermentation-derived stevia: High purity and cost-in-use will be better

Steviol glycosides produced through fermentation will be cost-effective, high purity, and sustainable, but they are about 18 months away, says DSM Food Specialties as it announces its new sweetener platform at the IFT Expo.

There are currently three methods touted to produce stevia: Straight from the plant, via an enzymatic process (for example, Stevia First is aiming to go to market in 2015 ), and via fermentation.

Greg Kesel, Regional President Americas of DSM Food Specialties, told us in New Orleans: “I fully expect all methods to have their benefits. People will want the plant extract, and if stevia really starts being a part of consumer goods and the reduced calorie trend then you’re talking about a massive volume, and you’ll need all of these different methods.”

The timing looks good for DSM’s entrance, with market data indicating a dramatic 73% increase year on year for  stevia sweetened products were launched throughout the world (more than 2,100 products were launched globally last year). From 2011 to 2012, year over year growth in stevia-sweetened products launches was just 37%. 

The total value of the low or reduced sugar food market accounted for almost $52 billion last year, said the company.

“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,” said Kesel. “As a next step, we will be piloting our technology in 2014 by making food-grade samples available to our customers.”

The company currently has one published patent (WO2013110673 ) and 17 unpublished patent applications relating to this technology, he said.

Kesel added that the company is finishing its GRAS notification submission with a view to launching end of 2015.

Plant sourced and fermentation-derived stevia. Source: DSM

3 comments (Comments are now closed)

What is DSM's definition of Natural

It seems like DSM is taking some serious liberties with the term "Natural" by saying a product made by a genetically engineered microorgansim (GMO) in a fermentation followed by extensive processesing should be considered "Natural". Seem's very familiar to the lawsuit Cargill just settled on Truvia.

Report abuse

Posted by Nick
09 September 2014 | 22h042014-09-09T22:04:40Z

Fermentation-based stevia is the same product as plant-based stevia

Lily, thanks for your question. We can say that fermentation-based stevia is identical to plant based stevia - the same molecules as are present in the stevia leaf. Advantages of fermentation are that it is more cost efficient and sustainable to produce at a higher purity.

Report abuse

Posted by DSM
03 July 2014 | 10h072014-07-03T10:07:13Z

Is fermentative stevia still natural?

It appears to me there are molecular changes take place during the fermentation process, according to this report. If it is true, can this kind of 'stevia' still claimed as natural?

If it is natural and the cost in use is still higher than most of artificial sweeteners, then what's the point to have this fermentative stevia?

Report abuse

Posted by Lily Zou
02 July 2014 | 18h352014-07-02T18:35:57Z

Related products

Pizza makers should re-think marketing, formulation to appeal to women

Pizza makers should re-think marketing, formulation to appeal to health-conscious women, study finds

The cliché of pizza lovers as beer-pong playing frat boys or men sharing a...

Most Americans love ice cream, but are divided on favorite flavors

Americans are united in their love for ice cream, but divided over their favorite flavors

The dog days of summer are here and to help cool off consumers are...

Califia Farms’ new products, packs help drive nondairy category growth

Califia Farms’ new products, packaging help drive non-dairy category growth, CEO says

Sales of nondairy milk in the U.S. have almost doubled from 2009 to 2014...

Fibers from food waste offer clean label option

Fibers from food waste offer clean label option

Multifunctional fibers made from fruit and vegetable peals and pulps that would otherwise be...

Health benefits, convenient format drive sales of Matcha green tea

Health benefits, convenient format drive sales of Matcha green tea

Matcha tea, known for its vibrant green hue, is hitting its stride in the...

Tiny plants with huge potential: Introducing LENTEIN Plus and mankai

Tiny plants with huge potential: Introducing two new players to the plant-based protein market

Two firms that generated a lot of buzz at the IFT show this year...

Space... the final frontier for food science at Food Vision USA

Space... the final frontier for food science at Food Vision USA

To boldly go... where no food conference has gone before? Space food is on...

Supermarket guru Phil Lempert explains semi-homemade

Supermarkets have an unbelievable opportunity to build on the semi-homemade category, says guru

The growing semi-homemade category offers an ‘unbelievable opportunity’ for retailers, as Millennials want to...

MycoTechnology at IFT, mushrooms can remove gluten from cereal crops

Could mushroom mycelium add a new dimension to the gluten-free market?

Speaking to FoodNavigator-USA at the 2015 IFT show, MycoTechnology CEO Alan Hahn recalls the...

Solazyme spills the beans on its 'gamechanging' algal oil at IFT 2015

Solazyme makes algae oil to order: ‘We take a normal crop cycle and compress that into three days’

There are lots of pretty cool things about algae oil, from its clean flavor...

Saturated fat guidelines out, food guidelines in?

Get rid of nutrients and focus on foods in guidelines, says sat fat researcher

Benoit Lamarche

Saturated fat researcher, Laval University

'It's business as usual': Davisco Foods on Agropur takeover

'It's business as usual': Davisco Foods on Agropur takeover

Polly Olson

Vice President of Business Development, Davisco Foods International

Snack trends 2014: Euromonitor says popcorn and thins

Euromonitor: Popcorn and thins epitomize ‘indulgence without the guilt’

Popcorn has exploded and thins have sliced into action in snacking – both riding...

InHarvest: Legumes, pulses steal spotlight from animal protein

At the 2014 Research Chefs Association Conference & Culinology Expo, FoodNavigator-USA caught up with...

SFA head: ‘A little term called class action suits’ is prompting GMO removal

SFA head: ‘A little term called class action suits’ is prompting GMO removal

Genetically modified organisms are safe and there is a need and place for them...

Could oats be the next gluten-free star?

Could oats be the next gluten-free star?

Oats, when the supply chain ensures no cross-contamination, are a gluten-free cereal grain. So...

Fed up: Probiotic research veteran issues global call to action

Fed up: Probiotic research veteran issues global call to action

Veteran probiotic researcher professor Gregor Reid is not a happy man. It’s time the...

GMO-free Cheerios: Did General Mills buckle to consumer pressure? Will the move backfire?

GMO-free Cheerios: Did General Mills buckle to consumer pressure? Will the move backfire?

General Mills’ move to go GMO-free on its flagship Cheerios brand has caused quite...

Irish firm offers (cheaper) heat resistant probiotics for infant formula

Irish firm offers (cheaper) heat resistant probiotics for infant formula

Sinéad Doherty, PhD

Founder, AnaBio Technologies

Key Industry Events