eversweet: Stevia sweetener manufactured by food and agriculture company Cargill. A calorie-free alternative to sugar.

This is adding to increased consumer awareness related to artificial sweeteners and is driving revenue growth of the marketplace in this area.
Moreover, most soda producers in this region use natural sweeteners to sweeten diet colas, soft drinks, and flavored water.
Stevia is used to create fast drinks and other foods to include flavor and for that reason, producers of sweet foods & beverages are looking for novel ways to lower product’s calorific content without compromising its flavor.
Stevia and monk fruit has been the main growth drivers for the U.S. market, with yearly volume growth of the components of 12% and 26%, respectively.

Swiss biotech company Evolva has said that it will concentrate on ramping up low priced bio-production routes that it believes will undoubtedly be “game changers” for “existing commercially available ingredients that are currently hard-to-source from nature”.
NootkaShield is a product that combines Evolva’s yeast fermentation process with a properietary conversion technique to product.
It’s main ingredient is Nootkatone, that is known to effectively repel and control a variety of bugs, including ticks, mosquitos, and other nuisance insects.
NootkaShield is aimed to be used for pest control at a commercial scale and is available for research, product development, testing, and potential registration.
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A Sweet, Resounding Refrain

Amyris faces competition from a range of alternative sweeteners, as well as a number of other companies using fermentation to produce steviol glycosides.
Besides fermentation, RebM could be made commercially viable through plant breeding and bioconversion (using enzymes to convert low-value steviol glycosides into RebM).
Plant breeding could be 8-10 years from success and fermentation continues to be likely to be the most cost-effective method.
Amyris is pursuing the production of RebM via fermentation and desire to have the best purity and lowest cost product available to buy and a 30% share of the marketplace by 2022.
Amyris also stated

remains probably the most challenging.
“As you might expect, consumers prefer ingredients they’re familiar with, so it usually takes time for a new ingredient to become widely accepted, regardless of what benefits the sweetener may or may not have,” Alvarez-Palazio adds.
Pilar Alvarez-Palazio, sugar optimization brand manager at American Sugar Refining Inc., West Palm Beach, Fla., notes that beverage-makers looking to align with these more vanguard trends are turning to plant-based solutions.
While this trend used to be the preserve of people with health conditions or on diets, the category has entered the mainstream as major suppliers announce new products and promises that address demand.
Although the global media and local governments continue to crack down on sugar consumption, the confectionery and bakery sectors have witnessed encouraging performances.
A recent report published by Research Dive anticipates that the global confectionery market alone will generate a revenue of £163.3 billion at a CAGR of 3.7 per cent through the forecast period .

to five percent to get additional health benefits.
Alongside restrictions, the implementation of sugar taxes continues to get traction worldwide.
For understanding the entire market landscape, we need to get details about the past and ongoing trends also.
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Swiss-headquartered biotech company Evolva has secured a European patent for its novel way of producing fermentation-derived stevia.

Coca-cola To Launch Soda Sweetened Solely By Stevia

Synergy Flavours is experiencing what it sees as a gap in the low-to-no alcohol market with its new selection of flavor pairings for carbonated drinks and alcoholic beverages…
Traceability is key to these efforts, as every lot of the company’s stevia could be traced back through its supply chain to the farmers and cooperative who planted the crop.
In an in-depth interview with FoodIngredientsFirst, Andrew Ohmes, global products manager for high-intensity sweeteners at Cargill, explains how important it really is to quantify the power to the environment.
The most common type of honey is liquid, extracted from the honey comb by centrifugal force, gravity or straining; it is free from visible crystals.

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Stevia is closing in on mainstream acceptance as a non-caloric sweetener, but the product will require additional innovation before it is fully accepted by consumers.

Categories across the entire beverage industry are changing as consumers scrutinize labels for added sugars.
“Advancements in technology have spawned new taste modulation solutions that should be in every product developer’s toolkit for creating consumer-winning beverages,” Sweegen’s Arakelian says.
To overcome the technical challenges that arise when creating reduced sugar products that focus on this trend.Beneo generated a series of gum and candy concepts using Isomalt, its bulk sweetener exclusively derived from sugar beet.

• With so many choices on the market, it is clear the sweetener is still a favorite choice for manufactures.
• Based on the company, its latest solution, Sweetolin, is really a total fat system “Before Covid-19, consumers were already wary of sugars,” says Andy Ohmes, global director of high-intensity Sweeteners at Cargill.
• A new player in the stevia market – Steviana Bioscience – is looking to carve a niche in the market for next generation stevia sweeteners, which utilize a number of the minor glycosides in the stevia leaf, notably Reb D.

Third-generation stevia extracts are blends of steviol glycosides A, B, C, D and M; each making use of their contributions to an improved sweetening experience.
Reb C, at 80-95% purity, was FDA GRAS in 2015 and is the first minor steviol glycoside proven as a sugar sweetness enhancer and labeled as natural flavor.
Second-generation stevia extracts were all about high-purity Reb A. Third-generation stevia extracts are based on better tasting steviol glycosides with the highest commercial value, Reb A, B, C, D and M.

Stevia

Furthermore, demand for alcohol-free liquid is increasing quicker in the category, boosting market growth even more.
Competitive landscape of the global sugar substitutes market is rather fragmented with many major market companies operating on global and regional levels.
Key players are engaged in product development and strategic alliances to expand their respective product portfolios and gain a robust footing in the global market.