Senomyx develops new 'natural' sweetener siratose

the presence of siratose in Rohan fruit, Senomyx plans to achieve mass production through fermentationSenomyx
has discovered a new, zero-calorie, highly efficient sweetener that is found in Rohan fruit and is planned for commercial production through fermentation.This sweetener, known on food labels as
"siratose"
, claims to be far superior to the commercially available Rohan fruit extract, and is more effective, delicious, soluble and stable in low-
pH
-value beverages such as carbonated beverages than
Reb-A
, the most famous stevia sugar.San Diego-based
Senomyx
has been developing new flavor ingredients and sweeteners using proprietary taste receptor technology. After screening more than 3 million samples,
"
300
sweeteners
300
" from
35,
races in nature

.CEO
John Poyhonen
noted that while Rohan fruit extracts are already widely used in food, the overall potency and taste quality of the
Siratose
are superior to those of existing Rohan fruit sweeteners and more than
50
other Rohan fruit sweeteners."
there is no literature on
Siratose
, which is different from the Rohan fruit sweeteners available on all markets. Now the mainstream commercial Rohan fruit sweetener is
Mogroside V
, which is
from
siratose.
”In the company's fourth-quarter results,
Poyhonen
noted that

, a new zero-calorie natural sweetener, will use
"
siratose
"
as a commercial name. It's not a brand, but you can see the name from the nutritional content information sheet for food and beverages.
Siratose
has a content of less than
1%
in Rohan fruit, and the taste of
Siratose is not possible when
is eaten by humans.
”Will
(
and
)
consider fermentation-produced
siratose
not
natural
the market?Will Siratose
commercially scale production from natural sources, such as fruit, at a guaranteed cost?the company plans to commercialize
production of
Siratose
through fermentation and ensure that no ingredients are added during the production process.examples of using fermentation to produce natural substances are Cargill and
Evolva
using genetically modified yeasts to convert raw materials such as sugar or corn into stevia sugars
Reb D-M ("EverSweet"
brand
)
.Although fermentation is considered a nam natural
"
production process, it is uncertain whether consumers or lawyers will accept
produced under the
process and
non
extracted directly from
"

"
sweeteners from stevia or Rohan fruit.:

Fermentation production

Siratose Senomyx
has not yet identified
's
exact
siratose
production process, but
Poyhonen
has made it clear that it does not intend to extract the sweetener directly from the fruit.added:Over the past year, we have developed a comprehensive IP strategy and put forward an initial safety research plan, and we are very confident in the development of fermentation amplification processes. Working with fermentation experts, our goal is to
fermentation production
the first half of
2018
."
if this can be achieved, the next step is to
assess the
strain hair
-enzyme
process and obtain general safety certification by the end of
2019
, but these points are not fully determined.
”Senomyx CEO John Poyhonen"Siratose
has shown significantly better performance and taste than
rebaudioside-A
, the most common stevia sweetener. In addition, its stability and solubility in low
pH
-value products such as carbonated beverages is very good, and is more applicable than other known stevia plant sweeteners. It is important that, through our assessment,
the overall potency and taste quality of the
is superior to that of the existing Rohan fruit sweeteners and more than
50,
other Rohan fruit sweeteners Senomyx Commercial Development Director Sharon Wicker "siratose
Fermentation
process
is still under development,

is an important part of our intellectual property strategy. We plan to demonstrate to consumers and customers in a fully transparent
the commercial fermentation
of the siratose system.Positive
FeedbackAs for
siratose
commercialization strategy,
Poyhonen
said:
"
's quest for new non-exclusive partnerships for our natural sweetener program maximizes our business potential and provides our partners with the best opportunity to reach out to
siratose
."
several potential partners have already tasted
siratose
, and their feedback is positive. We already have a list of potential co-candidates and we still believe that
companies
to work with us in
2017.
” “‘ The name
sounds like most sweeteners for food scientists, such as tag sugar, alotone sugar and kerucose. But it's a chemical term for consumers.
," said Alex Woo,
ceo
W20 Food Innovation
.a name that's notto consumers, what kind of deal is this in the sweetener industry?Dr.
Alex Woo
, CHIEF Executive Officer of W2O Food Innovation
Consulting, an expert in
in the field of
sweeteners
at
times higher, noted in an interview that fermentation is more beneficial to sustainable development than growing large plants to extract trace amounts
best ingredients
., however,
there are
challenges to the siratose. first of all, if the product label is
the name "siratose"
, it is very unfriendly to consumers
.
"
if it is produced by fermentation or enzyme
solution
, then
siratose
is not extracted, and
cannot be called

'
Rohan fruit extract
'
. for example,
'
Stevia Extract
'
is a substance from the plant Stevia, while
'Rebaudioside M'
is a stevia agent produced by fermentation in the United States.
Senomyx
has confirmed that its name is
'siratose' after
FDA
General is considered
. the name 'siratose
sounds like most sweeteners to food scientists, such as tag sugar, alotone sugar and kerucleose. But for consumers it's a chemical term.
” Dr. Kantha Shelke, an investor at Chicago-based food science and research firm
Corvus Blue LLC, "Siratose
is the name of a natural compound found in the natural fruit Rohan fruit, and
is not an
man-made compound such as sucralose or asparticle.
” “
Some people think the name
siratose
may be too chemical, but I think consumers need to be educated that this chemical may be the cure for diabetes and obesity. Consumers need to understand that food is made up of chemicals, some of which are beneficial to our bodies.
” Sustainability Woo
points out that if consumers are very concerned about sustainable development, there will be a change in awareness:
"
is increasingly debated about sustainable development, and fermentation
/
ase
solutions
and natural extraction are both accepted by the industry for the production of stevia
saccharins
.
” “
For other similar
/
low-calorie sweeteners, the only commercially available commercial production method is fermentation
(
erythreneol
)
or enzyme
solution
(
alotone sugar
)
. The cost of the way plants are extracted is too high.
” Dr.
Kantha Shelke
, an investor in chicago food science and research firm
Corvus Blue LLC
, added:
"
consumers are becoming more sustainable, knowing that extracting trace food ingredients from plants produces large amounts of waste that are not good for the environment;
” As


31
, 2016,
Senomyx
had revenues of $
23 million and a net loss of
$
10.
million, but cash reserves amounted to $
12.
4 million and no debt. what
is a
?
-
a
, zero-calorie sweetener that is found in Rohan fruit in small amounts. how does it come about?
——
Senom