DSM to Launch Fermentation-Based Steviol Glycosides
date:Jun 30, 2014
n to adjust the taste and calorie content they want to differentiate in their markets. This is increasingly important as consumers desire to enjoy great, sweet-tasting foods that are low in calories and have a negligible effect on glucose levels in the body.

Greg Kesel, Regional President Americas of DSM Food Specialties further added: DSM has filed a significant number of patent applications relating to fermentation-based production of steviol glycosides last year to secure its unique technolo
5/6 next page prev page home page last page
go back |  refresh |  WAP home |  Web page version  | login
07/08 03:04