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Descripción

Natural alternatives to substitute for sugar (including sweetening systems as sugar/hybrid sugar + artificial high intensity), to create an end product as close as possible to the sensorial profile and functionality of the standard product made with sugar. KEY SUCCESS CRITERIA Shelf stable Not labelled as sugar across geographies; Lower calorie value (max 2.5 kcal/g) and lower glycemic index compared to sucrose; Non-laxating clean label; Sustainable sourcing (preferred)

Incentivo

At this stage, we're open to various types of mutually-beneficial partnerships. Collaboration with companies with MVP's or ready to use or at least scalable solutions (commercializable in less than 5 years).

ODS

Producción y consumo responsable

Palabras clave

Economía circular