Summary
- Profile Type
- Technology offer
- POD Reference
- TOAT20250716001
- Term of Validity
- 16 July 2025 - 16 July 2026
- Company's Country
- Austria
- Type of partnership
- Research and development cooperation agreement
- Targeted Countries
- All countries
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General information
- Short Summary
- A research institute offers enzymatic approaches to reduce sugar in beverages without generating acids. The resulting sweeteners (e.g. cellotriose, oligo-fructose, allulose) maintain flavour and mouthfeel and are often exempt from sugar labeling. The approach's natural conditions help maintain low process and energy costs. Partners are sought for further development and industrial application in the beverage sector (including functional drinks, no added sugar lines and milk alternatives).
- Full Description
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Reducing sugar in beverages is a growing need for both health-conscious consumers and manufacturers responding to tightening regulations and sugar taxes. However, current methods for sugar reduction often lead to undesirable trade-offs in taste, texture, or labeling. Artificial sweeteners (e.g. aspartame) or natural substitutes (e.g. stevia) can cause unwanted aftertastes, while enzymatic acidification approaches alter the flavor due to increased acidity and the need for buffering agents. Additionally, many sweeteners must still be declared as “sugar” on labels, limiting product positioning in the market.
To overcome these limitations, an Austrian research institute specialized in industrial biotechnology has developed novel enzymatic approaches that convert conventional sugars (such as sucrose, glucose, and fructose) into alternative carbohydrates without producing acids. The resulting compounds either have significantly reduced caloric value or are not classified as “sugar” in food labeling regulations, making them ideal for “reduced sugar” or “no added sugar” claims.
Several enzymatic strategies have been established and proven on lab scale:
• Cellobiose/Cellotriose production from sucrose and glucose
These low-calorie carbohydrates have health-promoting effects (e.g. gut microbiome support). Cellotriose is not counted as “sugar” in nutritional labeling, giving a regulatory advantage.
• Oligo-fructose production from sucrose
A prebiotic sugar substitute promoting digestive health. Oligo-fructose is label-exempt in most jurisdictions and widely accepted by health-conscious consumers.
• Allulose formation from fructose
A rare sugar with about 70% the sweetness of sucrose but nearly zero calories. Allulose does not affect blood sugar or dental health and is FDA approved.
• Kojitriose and kojibiose synthesis
Alternative disaccharides and trisaccharides with potential health benefits and no mandatory sugar declaration, adding further differentiation in product formulation.
In contrast to conventional acid-forming enzymatic processes, these solutions do not disrupt the drink's pH value, flavor, or mouthfeel. No buffering agents are needed, which simplifies production and maintains the desired sensory experience.
The enzymatic reactions can be tailored and combined in biocatalytic cascades to shift the sugar composition of fruit juices, soft drinks, or functional beverages. For example, sucrose and glucose can be partially converted into oligosaccharides while maintaining sweetness and improving the nutritional profile.
These approaches are especially suitable for:
• Fruit juices (e.g. apple juice)
• Soft drinks and carbonated beverages
• Functional drinks and sports beverages
• Low-calorie or “no sugar added” product lines
• Plant-based milk alternatives or smoothies
The technology is currently at TRL 2–3 (technology concept formulated, proof of concept demonstrated in laboratory). It was developed in-house in collaboration with academic partners, some of which have contributed specific biocatalysts and genetic constructs. Further optimization and scale-up will require industrial input and application-specific development.
No patents have been filed at this stage, but IP protection is considered for key enzymatic steps. The research group has experience in international R&D projects and is open to various forms of collaboration, including joint development, scale-up, and commercial implementation. - Advantages and Innovations
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+ Sugar reduction without acid formation i.e. no need for buffering agents, simplifying formulation and avoiding off-flavors
+ Maintains original taste, aroma, and mouthfeel, which is crucial for consumer acceptance in premium beverages
+ Enables “reduced sugar” or “no added sugar” claims thanks to sweeteners like cellotriose or oligo-fructose, which are exempt from sugar labeling in many jurisdictions
+ Enzymatic products such as allulose, oligo-fructose, kojitriose or cellobiose have a lower caloric value and/or beneficial metabolic effects (e.g. low glycemic index, prebiotic functionality)
+ Avoids the use of artificial sweeteners (e.g. aspartame) or stevia, which are often criticized for their aftertaste or consumer skepticism
+ Applicable to various sugar types: fructose, glucose, and sucrose can be enzymatically converted into healthier alternatives
+ Utilizes natural biocatalytic cascades with mild process conditions (ambient pH and temperature), reducing energy and process costs
+ Adaptable to a wide range of beverages, from fruit juices to carbonated drinks, functional beverages, or non-dairy alternatives
+ Enhances product positioning in line with health trends and regulatory developments (e.g. sugar taxes, stricter labeling laws)
+ Scalable platform suitable for further development in partnership with the beverage industry
+ Open for customization: specific enzyme combinations or reaction sequences can be tailored to suit product-specific goals
+ Developed by a leading European biotech research institute with extensive experience in industrial biocatalysis and international cooperation - Stage of Development
- Under development
- Sustainable Development Goals
- Goal 9: Industry, Innovation and Infrastructure
- Goal 12: Responsible Consumption and Production
- Goal 13: Climate Action
- Goal 3: Good Health and Well-being
- IPR status
- No IPR applied
Partner Sought
- Expected Role of a Partner
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The research institute is open to collaboration with a wide range of partners from the beverage, food, or ingredient industry, as well as with technology providers, SMEs, or consortia interested in sugar reduction solutions. There are no rigid expectations regarding the type or size of the partner. What matters is a shared interest in developing, applying, or implementing enzymatic sugar reduction strategies for healthier beverage products.
The most important requirement is that the proposed R&D activities are fully financed. As a non-profit research institute without base funding, the institute depends on external funding to carry out collaborative projects. Therefore, suitable cooperation models include:
• Contract research projects, where the partner commissions targeted development or adaptation of the technology to specific product needs
• Publicly funded cooperative R&D projects (e.g. national funding or international programmes such as Horizon Europe), in which the partner participates jointly and the collaboration is co-financed
The institute welcomes both bilateral collaborations and participation in larger consortia. Depending on the partner's role, activities may include formulation and application testing, process optimization, scaling, regulatory evaluation, or even joint exploitation and market introduction.
The technology is highly flexible and can be tailored to different product types and production conditions. Therefore, collaboration can be structured around the specific needs, timeline, and regulatory environment of the industrial partner.
In summary, the research institute is highly flexible and open to all forms of R&D cooperation, provided that the financial framework is secured. Interested partners are invited to define the most appropriate model together with the institute's business development team. - Type and Size of Partner
- SME <=10
- Big company
- SME 50 - 249
- SME 11-49
- University
- Other
- R&D Institution
- Type of partnership
- Research and development cooperation agreement
Dissemination
- Technology keywords
- 08001002 - Food Additives/Ingredients/Functional Food
- 08001004 - Food Processing
- 08001005 - Food Technology
- 08001001 - Drink Technology
- Market keywords
- 04007 - Enzymology/Protein Engineering/Fermentation
- 07003001 - Wine and liquors
- 07003003 - Soft drinks and bottling plants
- 07003002 - Health food
- Targeted countries
- All countries