Transforming fruit cores into sweetener

As many of us are aware, sweeteners aren’t the healthiest thing on the planet to consume. With many containing aspartame and other artificial additives, it’s likely better for your body in the long run to simply ingest regular sugar as opposed to Splenda, but that’s just my opinion.

Things are looking up in terms of the quality of sweeteners available to us, though. According to an article from The Good News Network, “a Dutch company aptly-called Fooditive, is turning pear and apple cores, as well as bruised and discarded fruit from producers and suppliers into a chemical-free, calorie-free, sugar substitute.”

As for what has prompted this innovative development?

“Artificial sweeteners like sucralose and aspartame, though legal for use in food and beverages for decades in the United States and elsewhere, are now not only emerging as a potential genotoxin (a poisonous substance which damages DNA), but also as an environmental pollutant since it is not entirely absorbed by our bodies and can travel all the way through our water treatment systems and back into groundwater sources,” says the article.

Moayad Abushokhedim, a Dutch scientist responsible for developing this healthier and more environmentally conscious alternative to artificial sweeteners, “uses a natural fermentation process to extract fructose from third-rate fruits collected from suppliers and turns it into a calorie-free sweetener that contributes to Rotterdam’s goal of a circular economy by 2030,” the article explains.

The company’s website provides a complete ingredient list, and Abushokhedim is aiming to make his sweetener available in syrup, powder, and liquid formulas.

And he isn’t stopping there.

“Apart from their sweetener, Fooditive also has a solution for artificial preservatives, creating natural ones from carrot waste, and he counters harmful emulsifiers with potato extracts. Right now, the company is in the process of expanding their operations to try and get Fooditive products like their sweeteners and preservatives into commercial Dutch foodstuffs.”

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