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BIO International Convention
June 3-6, 2019
BIO World Congress on Industrial Biotechnology and Ag Tech
July 8-11, 2019
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July 8 - 11, 2019 | Des Moines, Iowa
Snack without regrets: Enzymatic in-situ fortification to simultaneously meet
the consumers’ taste expectations and health consciousness
Evolution has blessed us with a sense of taste allowing the joyful consumption of culinary delights,
wheraes especially sweet-tasting food products with high sugar content – indicating “no toxicity” -
catch our attraction. However, the resulting widely spread overconsumption of sugar has turned
indulgence into serious health concerns for the human population: more and more people are
impaired by civilization diseases such as overweight, diabetes and cardiovascular diseases.
Consequently, consumer advisors as well as politicians demand a significant reduction of sugar in
processed foods and c-LEcta as leading biotechnology company dedicated to the development of
enzyme cascades and cell-free biosynthesis approaches this issue with innovative ideas:
We have created proven concepts for the enzymatic in-situ conversion of critical sugars like fructose,
glucose and saccharose into more valuable saccharides while – most importantly - maintaining taste
and texture. By such treatment, foodstuff with added benefits including less sugar, lower calorie
count and reduced glycemic index can be produced. The methods are especially applicable for raw
materials with a naturally high content of sugar like fruit juices and thereby are not only an
alternative to high intensity sweeteners but offer a solution for a so far hardly addressable technical