Adrian JohnsonTLDR:
- Startups are developing sugar elimination technologies using enzymes and plant fibers.
- Consumer demand for low-sugar products is driving innovation in the food industry.
In response to consumer demand for healthier food options, startups are leveraging human digestion and technology to bring sugar elimination innovations to the market. From enzymes that convert sugar into fiber to sugar “sponges” that soak up sugar in the stomach, companies are introducing new ways to reduce sugar consumption in food and beverages.
A study by Brightfield Group revealed that in 2023, low sugar was the leading nutritional attribute consumers sought out, with 42.3% of respondents prioritizing it. Additionally, no sugar added was the top ingredient preference, chosen by 44.1% of respondents across generations. This shift towards zero-sugar products has replaced the previous “diet” trend and has become a claim that consumers actively seek on product packaging.
One example of innovation in this space is Zya’s Convero, an enzymatic substance that can convert up to 30% of consumed sugar into fiber in the digestive system. Other companies, like BioLumen, have developed plant fiber-based drink mixes that act as “sponges” in the stomach, absorbing sugar and preventing its early absorption in the body. These technologies offer solutions for reducing sugar intake without sacrificing taste or texture in food products.
With the average American consuming about 17 teaspoons of added sugar per day, the introduction of sugar elimination technologies presents a promising opportunity for food manufacturers to meet the growing demand for healthier options. By incorporating these innovative ingredients into their products, companies can cater to consumers seeking low-sugar alternatives in their diet.
