Arzeda, The Protein Design Company™, is unveiling a suite of novel enzymes to make sweeteners sweeter and healthier.
If you have ever sifted through a collection of sugar packets at a café or restaurant to sweeten your coffee or tea, chances are you have encountered Stevia. This sugar substitute is derived from theplant and is known for being a “zero-calorie” sweetener. Its potential for its mass industrial production was unlocked when in 1931 French chemiststhe molecules — called glycosides — that make it sweet.
Reb A is the sweetest and most stable glycoside that can be extracted from the plant in its relative abundance, but it often can leave a seemingly unnatural or slightly bitter aftertaste.
“If taste is king, but at the end of the day you’ve got to be able to put it into a formula that works for the consumer, how do you do that?” asks Alexandre Zanghellini, co-founder and CEO of Arzeda, known as The Protein Design Company™.
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