AgrartechnikHohenheim
Stevia opportunities, concerns
and challenges for the EU market
AgrartechnikHohenheim
AgrartechnikHohenheim
Universität Hohenheim
Department of AgriculturalEngineering
AgrartechnikHohenheim
Poznan 25.2.2015| Copyright Dr. Udo Kienle
Contents
1. Introduction
2. Opportunities
3. Concerns
4. Challenges
5. Conclusions
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The human love to sweet taste
50.000 v. Chr.
Date palmtreesin oasis
20.000 v. Chr.
Cave paintingsHoney collectorSpain
3.000 v. Chr.
10.000v. Chr.
Sugar cane in Papua-Neuguinea
2.000v. Chr.
1870
Honey inEgypt
Figs in Egypt Sugar Beet
Meat, Fat, Beeries, Mushrooms
Cereals, Vegetables, PulsesMilk, Chesse, Yoghurt, Wine, Beer,
vegetable Fat and Bread
Sugar as massproduct
Human inventions forthe sweet taste
Sweeteners
Caloric Non‐Caloric
Sucrose from Sugar caneand Sugar beet
Natural Enzymatically Produced
Honey
Syrups from Date, Agave, Maple and Palm Tree
Stevia rebaudiana
Grape Conzentrate
Isoglucose
Dextrose
Glucose Syrup
Sugar Alcohols, Isomalt, Lactitol, Mannitol, Malitol, Sorbitol, Xylitol
Erythrithol
Tagatose, Trehalose
SyntheticNaturallyderived
Aspartame
Cyclamate
Acesulfam‐K
Saccharin
Sucralose
Neotame
Neo‐Hesperidin‐DHC
Steviolglycoside
Thaumatin
Luo Han Guo
Brazzein
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Development of worldsweeteners consumption
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Quelle: Internationale Zuckerorganisation, London, 2012
7 Bill. People
4,4 Bill. People
Sugar
High intensesweeteners
Isoglucose
Sugar alcohols
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Sugar Consumtion and Per-Capita-Income
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Opportunities
Markt Dynamics in the world an in the EU
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Distribution of World Sweetener Supply
Quelle: ISO, 2013
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Distribution of World Market Shares of High Intense Sweeteners
50%
25%
25%
Saccharin Aspartam Rest
Total Volume: 18 Mio. TSE (tonnes sucrose equivalents)
Saccharin
Aspartame
All other high intense sweeteners
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Sales Volume of Low Calorie Sweeteners
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Use of high intensesweeteners in food
Beverages
Table top sweeteners
Dairy products
Sweets All other food categories
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Share of sugar-reduced poductsin certain food categoris
Chewing gum 95%
Beverages 20%
Table top Sweeteners 15%
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Regional Market Shares of Steviolglycosides
Regional Market Share of Total Sales Volume of Steviolglycosides (July 2013)
Asia35%
Africa2%
Europe9%
South America24%
North America30%
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Concerns
What are the problems of Steviolglycosides?
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What is Stevia? AgrartechnikHohenheim
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Sweeteners from Stevia rebaudiana Bertoni
Name R 1 R 2 Süßkraft Natürliche
Zusammensetzung
Stevioside ß-D-Glucose ß-D-Glucose-ß-D-Glucose (2-1) 110 - 270 60 - 70%
Rebaudioside A ß-D-Glucose ß-D-Glucose-ß-D-Glucose (2-1)
ß-D-Glucose (3-1)
150 - 320 20 - 30%
Rebaudioside C ß-D-Glucose ß-D-Glucose-Rhamnose (2-1)
ß-D-Glucose (3-1)
40 - 120 5 - 10%
Rebaudioside D ß-D-
Glucose-ß-
D-Glucose
ß-D-Glucose-ß-D-Glucose (2-1)-ß-
D-Glucose (3-1)
200 - 250 Spuren
Rebaudioside E ß-D-
Glucose-ß-
D-Glucose
ß-D-Glucose-ß-D-Glucose (2-1) 150 - 200 Spuren
Dulcoside A ß-D-Glucose ß-D-Glucose-Rhamnose (2-1) 40 - 70 5 - 10%
Steviol
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Allowed Steviolglycosides according to approval Status 2011
Metabolite
Breeding
Between natural occuring, chemcialsynthesis, enzymatic and geneticengineering
Will be producedby geneticallymodified yeast
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New Steviolglycosides from Stevia rebaudiana MORITA 2010
Quelle: Morita WO201/038911
Will be producedby geneticallymodified yeast
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2.2 Actual Application for Food Use of Steviolglycosides
according to EU directive 1131/2011About 30% of sugar is replaceable in foods and beverages
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Japanese Cancer Study on Stevioside 1997
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Legal Production Proecedure
Decouloring with Resins
z.B. 86 kg Al-Salts per one ton of Stevia leaves
Extraction
Percipitation
Ion Exchange Resins
Cyristallisation with Alcohols
18.000 Liter Water per one ton of leaves
2500 Liter Resins, 7.500 Liter Ethanol
100 kg Steviolglycosidedavon z.B. 20-30 kgRebaudioside A
90% of all plant constituents aredestroyed
Zur Extraktion Zugabe von Formaldehyd
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Challenges
Do we need really
high intense sweeteners?
Do we need Stevia?
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General Situation
Sweetness and Sweeteners
is a Hot Topic in
Socienty and Science
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World Nutrition Situation
870 Million People (12% of world population) suffer of under-nutrition.
Worldwide obesity has more than doubled since 1980.
In 2014, more than 1.9 billion adults, 18 years and older, were overweight. Of these over 600 million were obese. Double as much as under-nutrition!
39% of adults aged 18 years and over were over-weight in 2014 (38% of men and 40% of women), and 13% (11% of men and 15% of women) were obese.
42 million children under the age of 5 are overweight
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Worldwide Epidemic of Diabetes
Share of diabetic people of total population in 2030.
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Change in Nutrition Habitsin Germany
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Change in per Person and per dayintake of calorie sources
Source: Khoury et al 2014; Proc. Natl. Acad. Sci, USA
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Three Hypthesis:How Intense Sweetener may
work in human body
The sweet taste of Intense Sweeteners lead to an increased appetite because of lack of energytogether with the sweet taste
Intense Sweeteners change the carbohydratemetabolism, sugars utilization is increased = morefat
Intense Sweeteners change intestine microfloraleading to obesity and diabetes
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Processing of Sweet Taste in the Brain
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We taste sweet
Signal goes to the Thalamus
The Thalamus send the signal to the Cortex insularis for firstprocessing
Signal is send to the orbitofrontalCortex for second processing
Signal to thevegetative systeme.g. digestion
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Cephalic Effect of sugar and high intensesweeteners on insulin segregation
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Carbohydrate Metabolism in Human Body
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GLUT2 = Uptake of Glucose-, Galactose- and Fructose
T1R3 sweet receptor= sensor glucose = increasing SLGT1
SLGT1 gives signalto pancreas = Insulin segregation
T1R3
Entrance of the small intestine
Source:Uni Graz
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Have high intense sweeteners influenceon glucose up-take?
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Blocks uptake
SGLT1= Natrium/Glucose-Cotransporter 1
Armelle Leturque et al: Source: GLUT2 mutations, translocation, and receptor function in diet sugar managing; American Journal of Physiology - Endocrinology and Metabolism 5 (2009) E985-E992
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Influence of Steviolglykosideson the insulin level after a testmeal Agrartechnik
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Consumption of Softdrinks and Diabetes
1993: 8%
2005: 12%
Diabetes Prevelance in Mexico
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Softdrink and DiabetesPrevelance in China
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25 Liter per Person
1,25 Liter per Person
67 Liter per Person
In 1980 less than 1%
In 2010 about 11,6%
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Influence of sugar sweetended beverages on insulin level
Drink (red line -) with 19 Gram of sugar each drink
Eat (green line -)
76 Gram sugar in the cake
Difference in Insulin segregation
Additional problem: Sugared Softdrinks do not influence satiety
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Conclusions
In modern nutrition we will need low calorie sweetenersbecause we need to unlock sweet taste from calories
Low calorie must not only be safe in toxicology terms
Low calorie must also be safe in terms of human physiology
This is the research gap: Here we contribute with theGo4Stevia-Project to match the needs of society!
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Thanks for your attention!
www.go4Stevia.eu