New-generation stevia: Cargill and DSM are scaling up rebaudioside M production by fermentation

August 21, 2018 | Case Study

Sugar reduction has become an integral part of ingredient and food companies' portfolios in view of stricter government regulations and shifting consumer demands. Companies like Cargill and DSM are taking active roles in developing sugar reduction solutions, especially related to the natural sweetener stevia. Most of the first-generation stevia products are mainly based on purified rebaudioside A (Reb A), which comes with the well-known downside of leaving a metallic aftertaste. In recent years, the industry focus has shifted to other steviol glycosides, such as Reb M and Reb D, which have exceptional sweetness profiles without the bitter, metallic aftertaste. However, they are present in extremely low amounts in stevia leaves, presenting a huge scale-up challenge. To work around this issue, industry players like Cargill and DSM have turned to fermentation methods for the large-scale production of these rebaudiosides.

About Lux Research

Lux Research is a leading provider of tech-enabled research and advisory solutions, helping clients drive growth through technology innovation. A pioneer in the research industry, Lux uniquely combines technical expertise and business insights with a proprietary intelligence platform, using advanced analytics and data science to surface true leading indicators. With quality data derived from primary research, fact-based analysis, and opinions that challenge traditional thinking, Lux clients are empowered to make more informed decisions today to ensure future success.

Already a Lux Client?

Sign In

Interested in Learning More?

Contact us to learn the benefits of becoming a Lux member.

Or call us now

For North America (Boston Headquarters)
+1 (617) 502-5300

For EMEA (Amsterdam)
+31 20 280 7900

For APAC (Singapore)
+65 6592-6978