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Reb M is a steviol glycoside, a naturally occurring compound found in the stevia plant. Known for its exceptional sweetness, Reb M is significantly sweeter than traditional stevia extracts and boasts a clean, sugar-like taste without any bitter aftertaste. Traditionally, Reb M was extracted from the stevia leaf, but its low concentration made it a costly and inefficient process.
Fermentation Reb M is sweetest secret. Through a groundbreaking fermentation process, INGIA BIO has harnessed the power of sucrose or glucose to produce Reb M in abundance. This innovative method not only ensures a consistent supply of this exceptional sweetener but also reduces our reliance on stevia cultivation, mitigating environmental impact.
While Reb M is often compared to Reb A, another steviol glycoside, they possess distinct characteristics. Reb A is the most abundant steviol glycoside in stevia and is widely used as a sweetener. However, it can exhibit a slightly bitter aftertaste, limiting its application in certain products. Reb M, on the other hand, offers a superior taste profile with no bitter off-notes, making it the preferred choice for discerning consumers and food manufacturers alike.
Our commitment to sustainability is at the heart of our production process in the Reb M from sugar. By utilizing sucrose or glucose as a base material, we contribute to the circular economy and reduce our ecological footprint. Additionally, our fermentation process is energy-efficient and generates minimal waste, aligning with our goal of creating a more sustainable future.
Fermentation Reb M represents a significant leap forward in the world of sweeteners. Its exceptional taste, natural origin, and sustainable production make it an ideal choice for consumers seeking healthier alternatives without compromising on flavor. As we continue to innovate and refine our production process, we are excited to share the sweetness of fermentation Reb M with the world.
