Sugar Reduction or Nature's Sweetspot

Comet Bio harvests success with upcycled sweeteners

By Anthony Myers contact

- Last updated on GMT

Comet Bio’s Sweeterra syrup. Pic: Comet Bio
Comet Bio’s Sweeterra syrup. Pic: Comet Bio
Sweetener blends upcycled from crop leftovers are higher in fiber, lower in sugar and calories, and functionally equivalent to conventional sweeteners.

Comet Bio, ‘the upcycled ingredients company’ has released results from a study that it says confirms its natural ingredients perform functionally equivalent to conventional sweeteners while also being healthier and more sustainable.

The company produces healthy ingredients that are upcycled from crop leftovers for use in supplements, foods and beverages. By upcycling ingredients, the company says it helps farmers take advantage of their whole harvest and offers products that are better for the planet.

Independent application tests on its Sweeterra line of natural sweeteners included sensory evaluation, nutritional comparisons and shelf stability tests in confectionery, baked goods, fruit preparations and beverages. In all products, the tests conclude Comet Bio’s ingredients performed functionally equivalent in taste and performance to standard commercial syrups, a company spokesperson said.


In addition, Comet Bio’s Sweeterra syrups have higher fiber, lower sugar and calories, and are more sustainable because they are upcycled from crop leaves and stalks leftover after harvest.

We are very excited by these results. They show we can offer food and beverage companies healthier and more sustainable ingredients that don’t require a trade-off in terms of taste or performance​,” said Rich Troyer, CEO of Comet Bio. “Our sweeteners work great in cookies, bread, fruit chews, pies, nutrition bars, sports drinks and more, and will allow customers to strengthen their nutrition labels and sustainability claims​.”

The tests were performed by Merlin Development, a leader in science-based food product development and research, utilizing best-in-class methodology. The research examined Comet Bio’s Sweeterra 63DE and 95DE syrups and concluded the following:

  • Sweeterra 63DE performed functionally equivalent, in terms of taste, heat stability, and binding relative to corn based 63DE syrup in pie filling, taffy chews and cereal bars. 
  • By simply swapping out corn syrup for Sweeterra 63DE, calories in taffy chews were reduced by nearly 20%, while total sugar was reduced by 7% and dietary fiber increased. Similar improvements in nutritional profiles were observed in the other products as well.
  • The functionality of Sweeterra 95DE is comparable to commercial corn-based 95DE in pie crust, sugar cookies and white bread.
  • The taste of Sweeterra 95DE was indistinguishable from corn-based 95DE in terms of sweetness intensity, non-sweetness taste attributes and temporal profile.
  • In a lemon/lime sports drink formulation, a panel of sensory experts found no significant taste difference between Sweeterr 95DE and corn-based dextrose across several attributes including sweetness, sourness, bitterness, saltiness, lemon and astringency.

According to the Merlin Development, “Comet’s 63DE syrup has strong functionality in all the applications tested. Substituting Comet syrup and solids for the conventional corn syrup and sugar used in applications such as taffy chews and cereal bars reduces calories, carbohydrates and sugar, and increases fiber​.”

This year, Comet Bio has won an Institute of Food Technologist Innovation award for its Sweeterra syrups and a World Food Innovation Award for Best Ingredient Innovation.

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