In the first part of this series, we explained how unused or low value plant fiber is leftover in agricultural processes, and how much of this “waste” can be upcycled to create sugars from fiber.

But how, exactly, does it work?

Hint: it’s all about enzymes.

Enzymes are nature’s nanobots…

Don’t we all feel at least a bit guilty about the food that we waste in our busy, modern lives? According to the Food and Drug Administration, Americans waste 133 billion pounds of food every year, or about 30–40% of total food supply.

That’s a lot!

In fact, a 2015…

Supplant™ sugars from fiber is unique for many reasons, but one of the main benefits is that it doesn’t, unlike traditional sugar, cause a large spike in blood sugar immediately after it’s eaten.

Media buzz is growing about the impacts of blood sugar levels on the body. Last week, for…

Imagine if there was a completely new category of sugars available. One that tasted great, possessed properties and performance that cane sugar does in food (like browning and caramelization), contained only half the calories and a healthy dose of fiber, and caused a lower blood sugar response in the body.

…

There’s sugar and then there are sugars. And when it comes to food science and nutrition, it’s important to know the difference to understand what’s in your food.

Both sugar and sugars are listed on the labels of your favourite products, but in different places and with different and very…

If you were to ask most people about the role that sugar plays in food production, most would say it’s a sweetener. While that’s true, sugar does so much more than sweeten. …

The food industry has spent decades searching for a healthy replacement for sugar. In that time, dozens of artificial and natural sweeteners have come to market, but none can do everything that sugar does.

And despite the serious health and environmental risks of sugar, our addiction to it isn’t going…