Ingredion Incorporated (NYSE: INGR), a global leader in specialty ingredients and plant-based sugar reduction, has announced that UK food safety authorities have granted expedited approval for the use of PureCircle™ by Ingredion’s steviol glycosides produced through bioconversion. This significant development enhances access to the stevia leaf’s best-tasting molecules for food and beverage products.
“This approval sets the bar for other markets to do the same,” commented Nate Yates, Global Sugar Reduction Platform Leader at Ingredion and CEO of PureCircle. “Our global customers are seeking sugar reduction solutions that not only meet consumer needs but are also available at the enterprise level to maximise their operational efficiencies. Advancements like these enable us to better serve our customers and their consumers.”
PureCircle’s bioconversion method replicates the plant’s natural production process, offering superior cost efficiency with minimal processing. By converting Reb A leaf extract into Reb M or other important molecules, food and beverage brands can sustainably scale stevia sweeteners suitable for 100 per cent sugar reduction.
Ingredion has published a pioneering, peer-reviewed sweeteners life cycle assessment, highlighting the importance of new technologies like bioconversion in sustainably scaling sweeteners. Bioconversion technologies help reduce the environmental impact of stevia ingredients compared to full caloric sweeteners such as sugar cane and beet sugar on a sweetness equivalence basis.
Food and beverage companies are encouraged to take advantage of PureCircle’s expanded portfolio of Clean Taste Solutions, now that they have access to steviol glycosides from bioconversion. These sweetening solutions are 100 per cent stevia and are tailored to achieve optimised taste performance based on a brand’s product category and sugar reduction targets. PureCircle’s latest innovation, the Clean Taste Solubility Solution, enables improved taste performance and offers 100 times more solubility than Reb M stevia.
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Hannah Larvin
Editor, International Confectionery
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