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