PureCircle hails Codex Alimentarius’ adoption of stevia-based Reb M bioconversion and fermentation processes

04 Feb 2022 --- PureCircle (test.foodingredientsfirst.com/supplier-profiles/ingredion.html'>Ingredion) has voiced its support for the Codex Alimentarius (Codex) adopting the processes of bioconversion and fermentation used in stevia-based Rebaudioside M (Reb) production into its guidelines.

This addition enables PureCircle by Ingredion to sell Reb M and a range of proprietary blends from its bioconversion process as well as Reb M from fermentation (also referred to as Fermented Sugarcane Reb M).

Next to PureCircle, Codex Alimentarius' inclusion was recently applauded by other players across the stevia space, including Sweegen.

Complimenting a full suite of sweet
This range complements its existing commercialized stevia sweetener and taste modifier portfolio, which is offered across South Africa, Kenya, Nigeria, Saudi Arabia and other GCC (Gulf Cooperation Council) countries.

Most stevia varieties contain minor quantities of naturally occurring Reb M, which makes has made it historically difficult to sustainably scale the ingredient.“With three technologies, extract, bioconversion and fermentation, available to produce Reb M, PureCircle’s range of plant-based, stevia leaf sweeteners and flavor modifiers is the most comprehensive range available,” remarks Sue Bancroft, PureCircle EMEA.

“The technologies enable us to scale up these processes and offer sustainable sourcing and favorable cost in use according to customer, sweetening targets, application needs and budgets,” she continues.

“Having the three options now available in large parts of Africa and the Middle East, will enable more manufacturers in the region to develop cost effective, naturally sourced reduced-sugar solutions.”

Sweetness-elevating agronomy science
Most stevia varieties contain minor quantities of naturally occurring Reb M, which has made it historically difficult to sustainably scale the ingredient.

PureCircle’s advancements in agronomy science and expansive stevia experience, has enabled the company to better maximize the output of each stevia leaf.

Fermented sugarcane Reb M is made through a patented fermenting process, which converts sugarcane into a high purity, no calorie sweetener.

The result is a simple, sweet taste that has no bitter aftertaste. Fermentation is a low-input, low-waste manufacturing process and the “vinasse” from fermentation is recycled as a fertilizer for the sugarcane fields.

Edited by Benjamin Ferrer