Alternative Sweeteners: Current Scenario and Future Innovations for Value Addition
Pp. 21-59 (39)
R. K. Saini, S. Sravan Kumar, P. S. Priyanka, K. Kamireddy and P. Giridhar
Sustainable growth and consistent demand for zero or low-calorie alternative
sweeteners by the global market are mainly attributable to public consciousness about
health impact of artificial sugar substitutes. Despite limited market for natural
sweeteners, a spurt in preference to plant derived-alternative sweeteners is known.
Sugar substitutes, such as non-nutritional artificial sweeteners, low calorie or zero
calorie natural sweeteners that include sugar alcohols and plant derived non-saccharide
sweeteners find use in making various types of foods and beverages. From an industry
point of view, approval for usage of sugar substitutes in food products by the regulatory
agencies can initiate major trends. These trends can contribute to the safety and health
consciousness of consumers and also to food and beverage industries to get better
market and price. There is a need to further refine the available technologies for the
production of alternative sweeteners, especially natural sweeteners through a plantderived
or microbial cell based production platform with the intervention of metabolic
engineering to produce novel sweeteners.
Acesulfame, Alitame, Artificial sweeteners, Aspartame, Erythritol,
Isomalt, Lactitol, Low-Calorie sweeteners, Maltitol, Mannitol, Natural
sweeteners, Neotame, Non-saccharide sweeteners, Polyols, Rebaudioside,
Reduced-Calorie Sweeteners, Sorbitol, Stevioside, Sucralose, Xylitol.
Plant Cell Biotechnology Department, CSIR-Central Food Technological Research Institute, Mysore - 570020, India