Here in America, we like the sweet stuff. Whether it’s sodas, candies, or ice cream, we consume more added sugar than any other country.
Not surprisingly, all this sugar consumption can lead to health issues like diabetes, which has given rise to a massive sugar replacement industry offering up a variety of synthetic replacements like aspartame or sucralose and natural ones like stevia and monk fruit.
But as it turns out, even low or no-calorie alternatives sometimes come with their own health risks. For example, synthetic replacements like sucralose and saccharin have been shown to spike blood sugars, wreak havoc on your gut health and even become toxic when exposed to high temperatures. And while many have embraced natural alternatives like stevia and monk fruit sweeteners over synthetic sweeteners in recent years, recent research has shown that the sugar alcohol erythritol, which is often added to stevia and monk fruit as a sweetener, has been linked to heart attack and stroke.
Despite these problems, consumers continue to eat up sugar substitutes around the world. In fact, the market for sugar substitutes is expected to grow from $18 billion in 2022 to over $28.5 billion by 2032, fueled by increasing demand for healthy lifestyles and growing interest in sugar alternatives in Asia.
This continued interest in sugar replacements could mean a big payoff for those innovators who can create alternatives that sweet taste without all the downsides of the current offerings. This week The Spoon covers two of these startups creating new sugar alternatives that represent a significant departure from those currently on the market.
First, there’s Oobli, which has figured out how to sweeten its teas and chocolates using a sweet protein called brazzein. While brazzein is a sweet protein found in the Western African oubli fruit, it is incredibly costly and difficult to extract. Oobli (which takes its name from the fruit) has discovered a way to create a chemically identical version of brazzein via microbial fermentation. They launched their chocolate line earlier this year and launched their sweet teas this week.
The other company we covered this week is Incredo, which doesn’t replace sugar but maximizes its sweetness properties while minimizing its impact on the body. The company does this by binding cane or beet sugar to a natural carrier, which then maximizes the sweetness as it hits the sweet taste receptors on the tongue. According to Incredo, their sugar reduction solution results in 30-50% less added sugar in foods.
As I wrote earlier this week, I had a chance to try out the Oobli peach sweet tea on stage at the SynBioBeta conference, and I think the company may have a hit on its hands. It tasted just as good as the sugary sweet stuff!
If you get a chance to try either of these new sugar alternatives – or know of one we haven’t written about – drop us a line!
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Is Amazon Serious About Underground Delivery?
In 2017, Amazon was awarded a patent for something one might find in a science fiction novel: underground package delivery.
And while it seemed like they ripped a page out of a Hugh Howey novel, the argument for underground delivery tunnels – no carbon emitted into the air, reduced traffic, etc.- kinda made sense.
But even so, the idea still sounded a bit nuts, and for the next few years, there wasn’t any signal the company was serious about the idea until last month when Amazon founder Jeff Bezos was seen checking out the prototype for an underground delivery to home solution from Pipedream Labs.
Spoon readers might remember Pipedream Labs as the company with big plans to build an underground delivery network of pipes around cities to shuttle food or other items all the way to the home. The company is working with Wendy’s and other restaurants in the near term – you gotta pay the bills after all – but still has hopes to build the bigger vision of a citywide underground delivery network.
In fact, in a recent Twitter thread, Pipedream CTO Canon Reeves said the company is now courting master-planned community builders with a system that would deliver into the home.
Check out the full article on PipeDream Labs here.
Google Wants to Put an End to Single-Use Plastic, So It Put Out a Call For New Ideas
We all know plastic is bad for the environment, but despite all the videos of plastic bottles and wrappers floating in oceans and piling up in landfills, billions of single-use containers are used and tossed every year.
Google has decided to do something about it, so it’s launched a call to food companies with sustainable packaging to submit their products to the Google Single-Use Plastics Challenge. According to the company, Google will test out those products that meet state and federal requirements and pass muster with Google’s Food program standards in the company’s U.S.-based cafes and MicroKitchens. Finalists will have the opportunity to pitch their products to Google and “leading global food operators” to scale them across Google’s U.S. offices.
Reading the fine print, Google is prioritizing reusable serviceware and packaging but will also accept packaging concepts that are edible, fiber-based, or unlined serviceware/packaging. The company will accept some post-consumer recycled packaging for certain categories, and while it will accept glass and aluminum, it makes clear these are “not preferred.” Those with plastic, bio-based, compostable, multi-layer, or PFAS-lined products need not apply.
While big corporates have made progress in recent years in eliminating plastic in the form of straws and drink containers, a whole bunch of plastic is still being used in food service and cafeterias every day. Google’s effort goes further by emphasizing food service plastic in all forms, including plastic containers and wrappers, a huge problem that has gotten less attention than plastic bottles, straws, and cutlery.
For those interested in applying to the Google Single-Use Plastic Challenge, you’ll need to hurry since the deadline is May 30th.
Restaurant Tech
Wow Bao Launches the ‘Hot Buns Club’, a $99-a-Year Web3 Loyalty Program
Wow Bao, the digitally nimble Asian food startup that’s expanded nationwide in recent years through an asset-light virtual restaurant model, announced the launch of its NFT program last week. The new NFTs, called Digital CollectaBaos, will be proof of membership in a new super-fan tier called the Hot Buns Club within the company’s Bao Bucks loyalty program.
Wow Bao laid out a web3 vision last November that will eventually include such far-out concepts as metaverse vending machines, but before they take their steamed buns fully into the virtual realm, it’ll start onboarding dedicated customers through its NFT-powered subscription program for $99 bucks a year.
The initial benefits for Wow Bao NFT holders include 10% off delivery orders, double Bao Bucks points on purchases, 10% off merch orders, and contest giveaways.
The Wow Bao NFT program is built on the Polygon network, a Proof of Stake consensus algorithm blockchain that proponents say is more environmentally friendly than many other Ethereum-based digital currencies. Despite the blockchain underpinnings of its new loyalty supertier, Wow Bao is – at least for the time being – downplaying the crypto angle given all the bad press the technology has gotten over the past year, positioning it instead as a digital collectible with associated member benefits.
To reach the full story, head over to The Spoon.
Finalists for NASA’s Deep Space Food Challenge Include Astronaut Oven & Air Protein Technology
Last week, NASA announced the finalists for the final phase of the Deep Space Food Challenge, a competition designed to help explore and better understand how these agencies can feed humans in space. The US Space Agency awarded $750,000 in prizes in the second phase of its Deep Space Food Challenge, and the winning teams will compete in the final phase of the challenge and $1.5 million in prize money.
The kickoff of the third phase is the culmination of almost two years of competition that saw hundreds of applicants get whittled down to 28 competing in the first round to eleven finalists for phase 2, and as of last week, eight companies competing in phase 3.
The following five US teams are among the eight finalists in phase 3:
- Air Company of Brooklyn, New York, developed a system and processes for turning air, water, electricity, and yeast into food.
- Interstellar Lab of Merritt Island, Florida, created a modular bioregenerative system for producing fresh microgreens, vegetables, mushrooms, and insects.
- Kernel Deltech USA of Cape Canaveral, Florida, developed a system for cultivating mushroom-based ingredients.
- Nolux of Riverside, California, created a solution that mimics the photosynthesis that happens in nature to produce plant- and mushroom-based ingredients.
- SATED (Safe Appliance, Tidy, Efficient, and Delicious) of Boulder, Colorado, developed a space cooking appliance that would allow astronauts to prepare a variety of meals from ingredients with long shelf lives.
Read the full story here on The Spoon.
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