Optibiotix’s range of naturally sweet prebiotic fibres—SweetBiotix—can be used as an alternative to regular sugar. As long-fibre sugars, the prebiotics are not broken down or absorbed by the body, and therefore contain no calories.
They can thus be used as healthy sweeteners without adding to a food’s sugar content or contributing to obesity, and can be labelled as a dietary fibre.
Having been proved to be safe and equally sweet as regular sugar, the range can be used to replace ‘unhealthy’ sugars in existing products, and help change consumer behaviour.
With the international diabetes federation and world health organisation supporting sugar tax legislation, natural sweeteners could become an inevitable choice in products today. By Michelle Cheong
The market for alternative sweeteners is rapidly increasing and is predicted to reach US$870 million in 2020 after annual profits of 3.7 percent.
While still craving sweetness, consumers are more wary of high-sugar products that include or add artificial ingredients. Manufacturers can make use of stevia to sweeten beverages naturally and in a healthy way. By Dina Yeon, marketing manager, Sweetness Springboard, Ingredion Asia Pacific
Stevia is emerging as a major global commodity as the food industry embraces it as a natural, sweet and zero-calorie ingredient. It is fast being used in virtually every food sector, including bakery and confectionery. By Chris Peterson, communications manager, and Maria Teresa Scardigli, executive director, International Stevia Council
With this breakthrough in research, the Kyoto University researchers believe this could be a huge plus for the food industry, especially since consumers are increasingly demanding for natural sweeteners over sugar.
Growing consumer demands for natural, healthy products are leading food manufacturers to search for better substitutes for ingredients like sugar. Derived naturally from luo han guo but offering more than the currently popular stevia, mogroside V might be the next ‘big’ substitute for sugar. By Shi Xuejian, senior food ingredients researcher, CCM