Nutritional Outlook

Nutritional Outlook, May 2018

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■ NUTRITIONAL OUTLOOK 26 MAY 2018 Sweeteners to increase the amount of Dream Sweetener leaves it grows. Breeding Takes Time Agronomy advancements via traditional plant breeding don't happen overnight. Dean Francis, CEO of supplier Sweet Green Fields, says his company has been "naturally breeding [its] stevia varieties to improve yields and the taste for over a decade." He briefly touches on some of the breeding challenges suppliers can en- counter. For instance, he says, "It's known that a variety that shows a high content of steviol glycosides or strong resistance to diseases in one region may not be able to perform equally well if it is grown in an- other region." Farmers also grow these leaves at the mercy of Mother Nature. In its press release announcing the scale-up of StarLeaf, Pure- Circle cautioned that, "as with any agricul- tural crop," the scale-up of StarLeaf plant- ings is "subject to various conditions such as weather." Enter EverSweet Cargill says that its EverSweet sweetener sidesteps agricultural challenges because it doesn't rely on land use and plant breeding to produce. Instead, through fermentation, the company says it can quickly scale up produc- tion of Reb M and Reb D. EverSweet's development did not happen overnight; on the contrary, Cargill and Evolva have been ref ning its production process for years. Finally, this March, the companies an- nounced that the ingredient is of cially in commercial production. EverSweet contains the glycosides Reb M and Reb D. Mandy Kennedy, Cargill's senior marketing manager, describes EverSweet's advantages: "Only a tiny fraction (less than 1%) of these sweetest steviol glycosides, Reb D and Reb M, are found in the stevia leaf. With such small quantities available in the plant, it would require signif cant land use and produce too much waste"—meaning, any unused parts of the leaf—"to be com- mercially or environmentally viable." She concludes, "Producing them through fermentation is an inherently more sustain- able and cost-ef cient way to make the best-tasting steviol glycosides available in suf cient quantities in the mass market." Fermentation, the f rm says, means there is "f exibility to expand [EverSweet's produc- tion] rapidly and cost-ef ectively." Cargill says supply is also consistent; by taking place in fermentation tanks, EverSweet's production isn't af ected by variables that impact tradi- tional agriculture, like poor weather. Kennedy describes EverSweet's process thusly: "We feed dextrose (a simple sugar made from corn) to the yeast during the fer- mentation process. T e yeast produces two of the sweetest steviol glycosides found in the leaf, Reb D and Reb M. We separate the yeast from the Reb D and Reb M compounds during the purif cation process." Experts in Gut Health Innovation Optimize your flora C er t i f i ed . 1 0 0 % . . O R G A N I C Restore Regularity Balance your Microbiome Full Range of Pre & Probiotics #S718

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