Why TM2?
The rise of zero sugar, the rise of new problems
Consumers want drinks that taste great and help them reduce sugar.
Moving to high-intensity sweeteners such as stevia, sucralose, aspartame and Ace-K brings challenges that R&D teams know only too well.
Taste issues
High-intensity sweeteners often introduce bitter – or metallic – off-notes, a slow, unbalanced sweetness curve, or loss of mouthfeel.
These effects intensify in carbonated and acidic environments and can worsen over shelf-life.
Carbonation issues
Carbonation interacts with sweeteners in unwanted ways. Adding CO2 highlights bitterness, fizz drops off too quickly, and consumers describe drinks as “flat” or “chemical” towards the end of their beverage. PET lightweighting makes carbonation retention even harder.
These challenges increase complexity, cost and risk for formulation teams, often stretching R&D timelines and limiting innovation.
Production issues
During filling, some sweetener systems, especially stevia, create problematic foam for carbonated drinks. This leads to slower line speeds, inconsistent fills, and more restarts.
Not only does this affect beverage production, but can be detrimental to pouring, too.
View our brochure!
It’s bursting with information about how and why we do what we do. Take a look at our new brochure to learn more about TM2 from CO2Sustain®.
Read the brochure
