MycoTechnology developing Honey Truffle Sweetener to meet growing demand for sugar reduction

In response to a growing consumer demand for better-tasting, non-caloric sweeteners, MycoTechnology is developing Honey Truffle Sweetener.

Made from the rare honey truffle, this natural sweet protein is designed to tackle sugar reduction without the typical trade-offs in taste, affordability, or health perceptions often associated with alternative sweeteners.

MycoTechnology’s new product launch comes as sugar reduction becomes a top priority for consumers.

According to recent research commissioned by the company and conducted by the Brightfield Group, sugar is the number one item Americans want to reduce in their diets, with 75 percent of survey respondents expressing a desire for more palatable non-caloric options.

 The findings highlight a critical gap in the market, as only 31 percent of consumers currently reducing sugar intake are turning to non-caloric sweeteners, with many citing dissatisfaction with taste as a major deterrent.

“This research demonstrates clear demand in the market for new, appealing sweeteners that are derived from nature,” said Caroline Schwarzman, MycoTechnology’s Head of Business Development.

“Sugar reduction is top of mind for consumers, but many feel that achieving this goal requires sacrifice—on taste, price, or perceived health risks. This trade-off is preventing the reduced sugar market from reaching its full potential.”

Addressing the ‘top concerns of consumers’

Following the achievement of several technical and safety milestones, the food products supplier is continuing to scale production and is collaborating with food and beverage companies to bring Honey Truffle Sweetener to market.

“Innovative fermentation technologies have allowed us to target common challenges, establishing a clean sweetness profile with proven safety and digestibility performance, and low cost-in-use,” added Dr Ranjan Patnaik, MycoTechnology’s CTO.

“This new solution is designed to address the top concerns of consumers, presenting an opportunity for food and beverage innovators to meet demands and stand out on the shelf.”