P9716 Cost Reduction in Fermentation and Sweetening

The purpose of this study was to assist the client in effecting cost savings by modifying the purchase or use of carbohydrates in fermentation and in sweetening.

The project was able to assist the client in respect of the following areas of cost savings:

Cost saving opportunities in fermentation and post fermentation sweetening

Cost implications in the supply of glucose

The features that drive, constrain and motivate the producers

Methods for optimisation of the use of glucoseĀ 

Cost-effective post-fermentation sweetening with non- nutritive sweeteners

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