Natural sweeteners and technologies for sugar reduction in beverages

• New high intensity naturally occurring sweeteners, which may include:

1. Sweet proteins such as Brazzein, Monellin or Thaumatin
2. Mogrosides and/or derivatives, new GSGs (Glucosylated Steviol Glycosides), and/or phenolic compounds

• Natural sweet enhancers or modifiers that can be used as a stand-alone technology or support existing sugar reduction efforts
• Technologies like bioconversion and/or fermentation etc. that address sensory, stability, and cost challenges associated with high intensity sweeteners

• Safe for consumption, with available safety data for toxicology effects
• Water soluble
• Acceptable taste profile (no alteration in color, taste and/or mouthfeel)
• Stable in a low pH (2.7-3.2) beverage at ambient temperatures for 6-9 months (stable to light, heat, no sedimentation, or phase separation, no or minimal impact on flavor of finished beverage during shelf life)
• Stable after thermal processes (Hot Fill: 200-205F for 33 seconds; Tunnel: 160-165F for 10 minutes; Aseptic: 280F for 4 seconds). At a minimum, compatible with a cold fill preserved process.
• Minimum shelf-life of 6 months
• Path to regulatory approval in the US, Canada, and/or Europe

• Generally Recognized as Safe (GRAS) or Flavor and Extract Manufacturers Association of the United States (FEMA)
• Ingredient shelf-life is 12 months or more
• Ingredient name is consumer friendly and can be classified on product labels as a “natural” source