Podcast

Episode 33: Suresh Chander from Arboreal Stevia

In this episode, Suresh Chander, R&D Lead at Arboreal Stevia, joins The Drip by AQUALAB to explore the science behind stevia and its role as a sugar substitute in food production. Suresh sheds light on common misconceptions about stevia, its benefits, and the challenges of formulating with this unique sweetener. Tune in to gain insights into how Arboreal Stevia is shaping the future of sugar alternatives.

About the guest


Suresh Chander is the R&D Lead at Arboreal Stevia, a company dedicated to developing high-quality, plant-based sweeteners for the food industry. With expertise in food science and product innovation, Suresh works to optimize the functionality of stevia in various applications while addressing taste, stability, and consumer perception. His passion for sugar alternatives drives his mission to create healthier, great-tasting solutions for modern food production.

Transcript


0:00
I'm Zachary Cartwright this is water and food today my guest is Suresh Chandler
0:05
who's the r d lead at Arbor real Stevia he is here today to discuss what Stevia
0:10
is some of the misconceptions about it and how Stevia is used in the food industry he also discusses some of the
0:17
advantages and disadvantages of using this sugar substitute let's hear what Suresh has to say on this episode of
0:24
water in food alright hey Suresh welcome to water and food thank you for being here today I know we've been talking
0:30
about having you on for a long time so I'm happy that we can finally get together uh thanks Zach thanks for
0:36
inviting me uh to this podcast and I'm sure it's going to be in very interesting discussion where we are
0:43
going to talk more about Stevia today and I appreciate you being here I know it's quite a big time difference I I
0:48
believe it's 8 P.M there and 9 30 a.m of where you're at so good morning and uh I
0:55
just want to start off by asking you what is Stevia what why are you here today to talk about this product
1:03
right so uh I represent arboreal by Innovations so we are as Stevia
1:08
manufacturing company and uh so I'm interested in educating people more
1:13
about Stevia right so t is actually a high intensity natural sweetener which
1:19
is actually extracted from Stevia leaves right the stevia leaves
1:25
comes from a plant known as Stevia robertina batoni which is actually a native to a native to South America
1:31
so it is completely zero calorie clean label and a very sustainable sweetener right so I represent India right so
1:40
India is a diabetic Capital so India as a India is a typical case study
1:46
where you know how junk Foods lifestyle based disorders can be life-threatening
1:52
one right so that's we are actually sitting on the capital of diabetes you know that's where it makes Stevia more
2:00
relevant and my company more relevant to offer such kind of you know sugar
2:06
reduced product and low calorie products particularly in India and when you first reached out and we
2:12
first started talking about doing this podcast you mentioned that there are some misconceptions about Stevia out
2:17
there what are some of those misconceptions uh so when it when it comes to Stevia
2:23
you know people often think that uh you know like any other uh ingredient you
2:28
know more pure the ingredient uh it's always better right but actually to be
2:34
frank there is not much correlation between the purity of the extract and The Taste performance in a particular
2:40
recipe right so Stevia extracts behave more like a flavor than a sweetener
2:45
right you know different Stevia glycosides present in Stevia and extracts they interact a bit differently
2:52
and according to the Target food Matrix and unique flavors they work bit
2:59
differently so for example uh there is a standard uh pure Rabbi 60 percentage
3:06
extract right it it also contains other molecules Beyond uh rabideoside a
3:13
it also contains steviocide and other components like ribsy or uh rev B right
3:19
so at what what happens is that works very good for you know Citrus based
3:24
applications right but on the other hand for tomato ketchup right
3:32
80 works so it's not always that just the pure
3:37
extracts like Rabbi 99 works really well for uh you know uh beverages or certain
3:43
applications so that's one of the biggest uh misconceptions I wanted to actually address
3:49
and the second important uh thing is many people think Stevia is
3:55
actually very expensive so uh I would say the answer is yes I don't know right
4:02
so if you on a kg basis uh Stevia is somewhere around somewhere ranks between
4:08
fifty dollars to you know it it ranges up to 250 to 300 dollars
4:13
but what happens is the concentration of stevia in the final product it's like
4:19
relatively less you are going to use somewhere between uh 0.02 to zero points
4:25
lesser than 0.05 percentage in many applications right so in some in certain
4:30
cases Stevia can also offer a cost reduction right
4:36
when I say it is more expensive yes Stevia is a naturally derived product
4:41
right so we have to extract it from the stevia leaves so comparing to other
4:46
artificial sweeteners like aspartame and Sucralose you know which are much more cheaper to synthesize
4:52
tibia takes a little bit of a back seat over there right when you compare to the uh current uh artificial sweeteners out
5:00
there because that's how you know industry people compare in terms of cost right so Stevia is not always expensive
5:07
it depends uh it depends on the use case right and what customer wants yeah and
5:14
you're working for a company that is producing Stevia why don't you tell me a little bit about your company and where
5:20
you're located and how long you've been in business right so I work for uh I work for
5:27
arboreal so arboreal Bio Innovation so arboreal is a global ingredient Solutions company right so arbolia was
5:35
actually founded in uh 2015 uh by swathi swathi Pandey
5:41
so she is an IIT graduate and an Imperial College London graduate and the
5:46
other co-founder is Manish Chauhan so he is also from London business school and
5:52
he also completed his bachelor's from bits Milani another reputed Institute from India right ever since we have
6:00
started we have 100 percentage focused on developing a uh vertically integrated
6:07
uh stevia manufacturing company right so that's that's where arboreal takes a very
6:13
unique approach where it actually curates and controls every step of stevia value chain right from
6:19
cultivation of stevia saplings to the extraction process of the sweet compounds and also to develop a ready-made
6:27
Solutions and with an affordable cost at the same time with
6:33
greater performance right and to add more about it we also have a full-fledged application center uh
6:40
Global application center situated in northern part of India which is Lucknow and then we also have an uh excellent
6:47
Center in Chennai which is just dedicated only for you know developing low calorie
6:54
products particularly based out of stevia so we have been able to make Stevia work
7:02
and we also have been able to uh you know customize Stevia Solutions where uh
7:08
you know uh where many other players were not able to do so in the past three months we have
7:14
worked closed with close to almost 55 plus Brands and we have helped them launch their product
7:20
with our Stevia and uh with through our uh you know uh dedicated formulations
7:25
program and in your role there uh sureshia and r d lead is is that correct what do you do
7:32
in your specific role and and how did you end up there what was your journey to ending up with arboreal stevia
7:40
so uh that's that's that's actually an uh very interesting uh uh discussion to
7:46
have so uh basically uh I graduated uh from uh University of Helsinki Finland
7:52
right so after so it was uh it wasn't very much an of an Awakening moment
7:59
during my masters so where I got exposed to new technologies and the you know new
8:04
age ingredients uh which which uh unfortunately I didn't uh get during my
8:11
bachelor's right because I I I'm from a biotechnology background so from biotech to a foot Tech uh it's a it's a big
8:20
transition right so uh from their honors I decided that you know I want to be in
8:27
the functional ingredient space so that that was the starting point so
8:32
then I had to return back to India and I chose an opportunity in uh product
8:37
development right so during my masters only so I was very much sure that I want
8:43
to be in product development and uh applications uh particularly in product Innovations right so that was just that
8:51
was the start and when I came back to India the
8:56
the new age companies were like lesson number back in 2014 right so uh
9:03
then the opportunities were also pretty much less comparing to uh other countries right because r d is something
9:09
that is uh r d uh drive has been much more better in the last 10 years so then
9:17
uh that's where like I chose an opportunity in r d then uh I was actually continuously looking for this
9:22
new age companies and uh companies who are creating actually functional ingredients so that's where I stumbled
9:29
upon arboreal and uh I joined arboreal right so I was one of
9:35
the early members to join arboreal because the first few years of arboreal is all about you know
9:43
farming and backward integration so then then the uh mastered uh the
9:50
manufacturing process on the verge of scaling up of the manufacturing process you know that's where they realized you
9:56
know we need to have an uh customized formulation support and that's where uh
10:01
I I came into picture right so we literally started from a small room
10:06
where you know we started with uh small small uh formulations and now we have uh now two
10:13
dedicated uh centers for r d so it's it's been a big uh journey in the last
10:19
uh four years right so that's how I ended up in this space and to be frank you know this sweetness
10:26
piece as such it's it's a very gray area right not much of knowledges out there yes there are like a lot of Publications
10:33
and Academia is aware about and Academy is already aware but what
10:39
happens is when it comes to Industrial applications more about you know commercialization and uh it should be
10:45
affordable right so that's where you know arboreal comes into place and you know we have uh you know developed a
10:51
proprietary and you know customized solutions for different mattresses
10:57
and you mentioned that you've worked with maybe 50 or more Brands and types of products generally what types of
11:04
products does your company work with where companies are replacing sugar with
11:09
stevia what what types of products are these so generally two important uh queries
11:16
comes to us right first is you know for 100 percentage sugar reduction next next
11:21
is uh you know they want to launch a low calorie product do you want to have sugar but they want to reduce the amount
11:28
of sugar maybe at 25 percentage level or 50 50 percentage level so these are the two important uh classifications of
11:34
queries we receive and with regards to product range you know we get a range of products right uh Newton protein powders
11:42
protein beverages plant-based uh applications chocolates confectionery
11:48
you know the application is we receive a very broad spectrum of requests but uh
11:56
obviously beverages are the lowest hanging fruit and when it comes to cost you know beverage manufacturers are you
12:03
know much more adaptable and that is the first thing you know any any country and any
12:10
extruded action happens from beverages right because uh many other uh
12:16
product categories have a deeper sugar reduction for example in Bakery you know there is close to 30 to 40 percentage of
12:23
sugar in in chocolates it's more than uh 30 to 40 percentage right so here these
12:28
are like very very sensitive categories so uh the
12:33
the transition for Sugar Sugar reduction in these categories are much more lesser than in you know beverages so most of
12:41
the queries in the initial days we received were from actually uh beverage companies
12:47
and you've mentioned some of the advantages of using Stevia you know maybe cost reduction or if you're trying
12:54
to make a low calorie product and so on what are some of the the cons or maybe some of the difficulties uh with working
13:00
with stevia and anything that comes to mind so uh I think uh this is also a very
13:07
important uh part of addressing uh sugar reduction right so Steve any sugar
13:13
reduction Right comes with uh lot of formulation challenges so first first is like Beyond sweetness
13:21
you know sucrose actually adds like a lot of functional properties to the
13:26
foods and beverages like you know texture mouth feel shelf life you know so substituting these unique properties
13:32
of sucrose has been always on a uh challenging thing right as a product developer uh you know you have to
13:38
possibly ask some of the key questions uh when it comes to reformulation or
13:44
developing a new product right so I I take this uh five question approach
13:50
right so which category of food product it belongs to and what are the regulatory
13:56
challenges particularly associated with that particular food product second question is
14:03
what are the physical and sensorial properties that is expected of the existing product
14:09
or existed or expected to replace when uh when replacing or when you are
14:15
you know substituting sugar third important question is uh what is the percentage of calorie reduction you
14:21
are actually expecting right uh fourth is like percentage of sucrose replacement you want to achieve you know
14:28
sometimes you know people also try to compensate they will completely eliminate sugar and they will sometimes
14:35
they replace it with fibers or other polioles right so that's where you know it's very important to understand how
14:41
much percentage of sucrose you exactly want to reduce the fifth important point is what are the parameters
14:47
that will affect the core qualities of the product like color texture and appearance right so when
14:54
you're reducing sugar like there are a lot of things that actually gets compromised right so in order to
15:01
compromise uh such uh qualities you might have to get these qualities from
15:07
other sources sometimes you might have to use a uh color sometimes you might have to use certain flavors to you know
15:14
match the same product right so these are the important challenges we
15:20
actually address on a daily basis right but when it comes to using stevia
15:26
uh yes Stevia naturally has and after taste and a lingering uh
15:34
effect but the thing is the question is whether the lingering or
15:41
the aftertaste is it desirable or not or is it Pleasant or not and how far we
15:46
want to go right so that's the that's the point it's uh so during early stage of stevia based products uh you know yes
15:54
they were like a lot of lingering and other things but with this new age Solutions and whatever the uh there is a
16:01
range of ingredients and toolbox that we have developed you know that has been helped us to reduce or completely
16:08
eliminate peace aftertaste or the lingering that you actually get from
16:13
uh stevia so I mean these are the important uh problems uh we generally address and
16:21
sometimes people also think that uh the more concentration of stevia the better the
16:29
sweetness right so here is a here is a very very important part to address so
16:34
many people think that you know uh sweeteners or like like sugar you know
16:39
when you increase the concentration this weakness increase linearly but when it comes to Stevia Beyond a certain point
16:45
you know the sweetness will not increase right so you need to understand the threshold of the
16:51
dosage and and the Matrix so then you have to optimize and customize those
16:57
molecules accordingly yeah and I really like that five uh that
17:02
five question approach I really like that because uh if you're meeting with a client and trying to help them
17:07
understand you know maybe if they want to use Stevia these are the things to keep in mind and you know it's showing
17:14
that if they're using sucrose or table sugar there's a lot of functionality there that I think a lot of people don't
17:20
think about right away when they're trying to make a sugar substitution so I really like that process and I'm sure
17:26
it's really helpful for when you meet with clients and help direct them to using your products what are some of the
17:33
challenges related to the production of stevia itself you mentioned your company
17:39
something that's really helped it to shine and maybe do better than other
17:44
companies is the ability to produce successfully but what are some of those
17:49
challenges that your team had to overcome in order to produce stevia
17:54
yeah so you know value creation is actually the Bedrock of you know any
17:59
business right so uh when it comes to addressing challenges so we have channelized our efforts
18:08
at three at three levels first is the farming and supply chain
18:13
right so when it when it comes to farming and Supply chains so that's where as I
18:18
initially mentioned like we have spent our initial year perfecting uh the agreement right so that that makes us a
18:26
vertically integrated Stevia supplier and also we have control over every step
18:32
of the value chain right from the sourcing to the extraction to the manufacturing of the final product so
18:37
this part of business is very important because it helps us to have a complete control over the product and also you
18:43
know many times due to some seasonal changes also uh in for many other companies you
18:49
know the production gets uh stuck or sometimes they might have to increase the cost so
18:55
this has helped us to have a control over the economics of the product as well the second important challenge many
19:04
when it comes to uh Stevia suppliers is the formulation expertise right it's
19:10
not just about the producing the final product I'm just selling it but uh you know many a times you know Stevia needs
19:17
to be customized according to the Target uh product right Stevia is not a
19:23
single molecule it is actually a cocktail of more than 50 molecules right based on the relative composition of
19:29
this Stevia mixture uh The Taste and the performance of the solution varies right so good understanding of the molecules
19:35
is very uh critical so you know this helps us uh designing a very Superior
19:41
yet an economical solution the third is the uh
19:46
core answer for your your question right what are the major process challenges
19:51
so journey of the ingredient and how it gets converted into a final product is
19:56
is essentially a very important aspect and it is very relevant to the current scenario where you know people are
20:03
talking about the sustainability and when customers are also very much interested in knowing how the
20:09
ingredients are getting processed and how it is going to affect their final
20:15
after consumption right so that's where like our proprietary extraction process
20:20
you know where we do not use much of harsh chemicals and our optimized process also helps to have a better
20:26
isolation of the molecule and better recovery right so uh yes so these are
20:32
the three important areas we have actually uh added more value and you
20:38
know that's where our science driven approach has helped us to get you know better performance at each levels
20:45
and do you ever run into any difficulties with with production I I know you're probably doing some type of
20:51
spray drying what does your spray dry process look like and are you measuring moisture or water activity during that
20:58
spray drying process to hit a certain Target for your production
21:04
yeah so TBI involves in aqueous extraction process right and after uh after
21:11
removing all those impurities and you know uh based on the target uh grade you wanted to manufacture so you know the
21:18
concentration of the Aqua Solution happens and then the final product is actually sprayed right
21:24
the challenge here is every time uh you know
21:29
the first level of challenge you will face in in optimizing the cocktail of TV
21:35
mixture right so uh we know that let's say we are going to produce
21:40
remember your size 60. so the revenue side 60 means 60 percentage of steviax
21:45
Stack will be uh composed by Roberto site a the remaining
21:52
40 percentage might be a cocktail of different molecules like steviocides and other uh stevial
22:00
glycosidic molecules right this is the first level challenge the second level challenge is optimizing the musher
22:08
so whenever whenever you're going to spray dry it so the moisture is going to
22:15
certainly uh differ right so let's say even if
22:20
there is one percentage more moisture also you know that is going to actually affect the sweetness and certainly that
22:26
is that will also be affecting the uh final uh concentration of the certain molecules
22:33
right so that's where you know moisture Contour is very very uh you know very
22:38
very critical component in manufacturing of uh tv app used TV extracts and when
22:44
you take a moisture measurement how does your team do it are you using a like a loss on drying method or a titration or
22:51
how do you get that moisture number so so we basically do a two-step
22:56
approach so we basically do a loss and drying method and we also adapt a titration method and what we also do is
23:05
we also collaborate with a third party laboratory to validate all
23:10
our results so by this way so uh our results are more like more robust when
23:16
it comes to the moisture management I see and and the reason that I'm asking
23:21
about this Suresh is because I see a lot of people in your industry who try to use a moisture content measurement uh
23:28
you know to control moisture and prevent clumping or or just to really understand your product and hit a consistent Target
23:34
and this actually relates to a webinar that we recently released um here where
23:40
we talk about substituting sugar and we look at some of the pros and cons of different Alternatives and including
23:47
Stevia and we talk about how they relate not only to moisture but also to water activity and then also a lot about the
23:54
functionality that you mentioned you know if you're having to reduce the amount of sugar then you do have to
24:00
think about these other things you know do you still need Browning to occur or are you still going for a certain mouth
24:05
feel or you know what about shelf life and so on and so I just wanted to take a
24:10
moment and uh you know recommend that webinar and it's something that we can add a link to this podcast to because I
24:17
do think that you even at your company me and people in your industry May really benefit from that webinar so it
24:23
it just happened to be perfect timing that your subject manner fell in line with with other things that we've been
24:30
working on so I just wanted to to make sure to mention that absolutely that is actually a spot on uh
24:36
Zach so that's what I was actually uh uh talking about in the first part of the
24:41
discussion right these things are like very very relevant when it comes to you know when it's come when it comes to
24:47
sugar right so at eating each moisture level and for at each temperature so it
24:53
it exhibits different properties right and uh the understanding of moisture
24:59
versus sweetness and particularly in in the final product the understanding has
25:04
been fairly less right so as we told still this is more in a gray area so
25:10
that's where you know these kind of discussions you know will prompt uh researchers and product developers to
25:17
think in that line and uh you know it gives a spotlight to that path
25:22
and Suresh what's next for you and what's next for your company maybe looking in into next year and down the
25:29
road what are the some of the things that you're looking forward to as your company grows right so uh you know arboreal wants to
25:38
uh you know shine as a functional ingredient company right so so we have
25:44
taken up uh more uh sustainable production processes and ingredients
25:50
that uh you know we are currently in r d pipeline so you will be you'll you guys
25:55
will be getting more news in the coming days but uh yeah so we'll be extending
26:00
our portfolio of ingredients that actually enhances the performance of the food and you know
26:07
performance of uh you know human nutrition so we are actually working on that line so you know
26:13
so this is a gist I'll be able to reveal at this part and then finally we we get a lot of
26:18
other food scientists that listen to this podcast if if there's somebody out there listening who's working on a
26:24
project and they're trying to reduce sugar or have a lower calorie version of their product and they're thinking about
26:30
using Stevia how can they get a hold of you or your company what's the best way for them to collaborate with you
26:37
so uh you know when it comes to collaboration like uh we generally uh
26:42
for example I'll share you a very classical uh example so so there was a new comp there was a
26:49
company who wanted to launch uh a protein product where they wanted to incorporate Stevia so where you know
26:57
that they have completed like you know 50 percentage of their product development where and they were stuck with uh you know the sweetener part
27:03
particularly right so you know they were trying to use artificial sweeteners but you know management was not like okay
27:10
with that so that's where they approached us so they usually we requested uh for a base of unsweetened
27:17
sample right and they're uh kind of a control product what what you know
27:23
sometimes they have a benchmark you know kind of this product or this level of sweetness they want to match right so we
27:29
we generally have a two weeks to three weeks uh you know dedicated program when
27:35
it comes to working for working with companies we uh we agree with the timelines based on the other projects
27:41
that is available and within almost like one and a half weeks we were able to turn back to the come company with a
27:48
very uh economical solution and you know the product got launched within like
27:53
within next two months right so uh that quick we are when it comes to uh you
27:59
know customized approach and when we are working with the clients so they can also reach us through me so I'll uh drop
28:06
by my email ID and uh and obviously they can also contact through our website I'll be I'll be happy to put with our uh
28:14
uh you know sales team so yeah we can see how we can work together
28:20
well perfect well I just want to thank you so much for your time Suresh I I think we live in a pretty cool world
28:26
we're a food scientist in Washington state can talk to a food scientist in in in India and we can collaborate and talk
28:32
about the things that we work on and how they relate so I hope this encourages others to also collaborate and I look
28:40
forward to seeing how your company grows and you know maybe your pass will cross again in the future as as your company
28:46
continues to grow so I again I I thank you so much for your time and I I think our listeners will really appreciate it
28:52
as well thank you thank you so much Zach actually for inviting for me for such a
28:58
you know such a nice niche discussion I would say because you know these kind of insights are going to be very uh you
29:05
know provocative and it's going to you know instill a lot of uh you know scientific thoughts when it comes to
29:11
moisture and how an ingredient and a particular parameter interact you know often when you see a certificate of
29:17
analysis uh often people think that moisture or uh is a small part but you
29:23
know it's it's not actually the thing right so what is the most fundamental thing and as a food scientist when we
29:29
have more understanding on how water works right uh I think as a food technologist or a food scientist you
29:36
know we have understood how the world works right uh so I think that's where
29:41
this podcast uh you know takes a very very uh important role and uh thanks for this initiative yeah you're welcome and
29:48
I look forward to talking to you again have a good one Trish have a great week ahead Zach
29:54
I'm Zachary Cartwright this is water in food find this podcast on Apple iTunes
30:00
Spotify or wherever you listen to podcasts

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