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.
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.
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)
Items to be submitted
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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
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Preferred Collaboration Types
To Be Negotiated
Area of Interest
Food Science > Food Biotechnology
Food Science > Food Chemistry
Food Science > Food Processes
Food Science > Food Product Development > Food Engineering
Food Science > Food Components and Chemistry > Food Additives