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Need
Status: Need is Open

New Natural Non-Caloric/Sugar Sweeteners and associated technologies

Request Number

NG_2017_0015_N_063
Point of Contact
Description

Sugar replacers of natural origin are limited in number, availability, cost viability and, most importantly, taste parity with sucrose in terms of time-intensity profile (onset, intensity and linger). We need novel non-caloric natural sweeteners to meet this need.

Background

Today, sugar replacers are classified into two groups: high-intensity and low-intensity sweeteners (HIS and LIS)

 

The most ‘natural’ HIS: Stevia, even Reb M is not the silver bullet: It lacks the sugar time-intensity profile and mouthfeel.

What is the next natural sugar replacer which is >20x more sweet than sugar, has the upfront/initial impact that stevia/monkfruit lacks, doesn’t linger and can be used immediately or after a smooth approval process in the EU?

 

Affordable/approvable natural LIS: We need a commercially viable, low-intensity (0.7-10x sweet) sugar alternative, which can be considered as ‘not sugar’ (as recently with allulose in USA) and has parity with sugar in terms of cost in use (CIU)

Key success Criteria
  • Parity in taste to sugar or superior to existing solutions (in terms of upfront sweetness, lack of linger, potency etc)
  • Natural/nature identical and commercially viable
  • Already approved as foodstuff or evidence necessary for regulatory approval is available/obtainable. 
Possible Approaches
  • Molecules from natural sources which are known to impart sweet taste, or not known but identified via novel (in silico, in vivo or vitro assays) analysis to have sweetness potential
  • Foods/plants which are significantly sweeter than their sugar content (i.e. includes 5% sugar but its sweetness is equivalent to >10%) and not considered novel food for EU consumers.
  • Produced via methods classified or can be considered as traditional and/or natural, such as fermentation (without genetical engineering).
Approaches not of Interest
  • Rare sugars including allulose (psicose), allose, tagatose, fructooligosaccharides and sugar alcohols such as erythritol. Except technologies related to their cost reduction and regulatory approval.
  • Sweet proteins including thaumatin, brazzein, monatin, monellin, miraculin…Except technologies related to their cost reduction and regulatory approval.
  • Stevia and monkfruit extracts including but not limited to Reb M, mogroside V, siratose… Except technologies related to their cost reduction and regulatory approval.
  • Caloric carbohydrates (>2 kcal/g)
Due Date
Dec 13
Items to be submitted

To submit your idea or proposal, please use the Respond Now button on the right of this page. Please note that only non-confidential information can be accepted. By submitting a response: you represent that the response does not contain and will not be deemed to contain any confidential information of any kind; and you acknowledge that Suntory Beverage and Food Europe may, in their absolute discretion, select or reject a response or any portion thereof.

 

Your response should be an executive summary of what you are proposing. It should include both technical information on how the technology will work in addition to the given benefits to the consumer and how you believe it can be of use to us as a business. Information on the background of those involved in the project will also be required in your response to this need posting.

 

We suggest you include the following:

  • Describe the technology
  • How the technology is relevant to our brands (specific or in general)
  • Level of maturity of the technology (development stage or just a proposal)
  • How adaptable is the technology, can it be used in a wide range of scenarios
  • Background information on the people involved in the proposal

Remember….. Don’t send anything that could be considered confidential at this point. 

Gallery Moderator(s)
Steve Groves
Request Number
NG_2017_0015_N_063
Preferred Collaboration Types
Area of Interest