date:Mar 11, 2013
y adapt fermentation technology to produce a range of commercially relevant steviol glycosides, using sustainable, low-cost, carbohydrate feedstocks, which can be sourced virtually anywhere on the planet. Fermentation-derived steviol glycosides will benefit food and beverage manufacturers in a number of ways:
- First, it will allow better tasting steviol-glycoside-based products (the best-tasting stevia leaf molecules are not currently commercially available due to their very low concentrations