I I eagerly anticipate chocolate chip cookies in the kitchen shared by a bio-based startup in San Francisco. Despite being diagnosed with pre-diabetes a few years back, I typically steer clear of sweets. However, I have a secret weapon – Monchi Monchi, a unique plant fiber-based drink mix designed to expand in the stomach like a sponge, soaking up sugar from food and preventing premature absorption.
The concept behind this product is that it can trap a significant amount of sugar, with laboratory tests showing it can absorb 6 grams of sugar per 1 gram of the mix. Various types of sugar like sucrose, glucose, fructose, and some simple starches can be sequestered. With each sachet containing just over 4 grams, the goal is to counteract the sugar in snacks and provide the gut with fiber replenishment. “How can you enjoy food without compromising your health? I believe we’ve found a solution,” shared Paolo Costa, the company’s co-founder and CEO, as he demonstrated mixing the powder with water and consuming it.
Welcome to the emerging technology of carbohydrate removal, which focuses on neutralizing carbohydrates post-consumption rather than pre-consumption. Despite the rising rates of diabetes and obesity, sugar substitutes, the main method for reducing sugar intake, fall short. They can alter the taste and texture of foods and raise safety concerns. Additionally, they do not stimulate the brain’s reward centers like sugar does. Sugar removal technology offers the enticing prospect of enjoying sugar in a healthier, guilt-free manner. John Topinka, the research and strategy director at Kraft Heinz, believes the entire food industry could benefit from such technology.
Launched in 2019, BioLumen introduced Monch Monch to the U.S. market as a supplement in November. Each granule, a unique microsponge, is composed of plant cellulose (insoluble fibers) infused with the company’s specialized hydrogel (soluble fibers) designed to soak up sugar. Priced at $150 (approximately £120) per month for two bags daily, the product is not widely available yet. However, BioLumen’s vision is to offer it as an ingredient for food manufacturers to incorporate into their products. Having already received “Generally Recognized as Safe” (GRAS) designation in the US, the company is actively working on lowering costs.
The chief medical officer and co-founders of BioLumen include Robert Lustig, a Professor Emeritus of Pediatrics at the University of California, San Francisco, known for raising awareness about the health risks of excessive sugar consumption. While presenting unpublished data from a small human trial showing reduced blood sugar spikes and insulin response with the product, Lustig emphasized the need for a larger, longer-term study to confirm the findings. Further tests, including stool studies, are necessary to determine the exact amount of excreted sugar and its overall efficacy in countering sugar intake.
a Sugar sponges are not the only solution being explored. Some are pursuing a different path by converting sugar into fiber in the intestines. This feat surpasses the digestive enzymes’ capabilities but can be achieved by integrating specific enzymes into foods in carefully measured quantities.
Researchers at Harvard University’s Wyss Institute for Bioinspired Engineering, in collaboration with Kraft Heinz, developed a method utilizing naturally occurring plant enzymes to convert sugars into fiber and encasing them in an edible coating.
The coating, made of fibers, keeps the enzymes dormant in the food while on shelves. In less acidic conditions in the intestines, the coating expands to release the enzymes that break down sugars into simpler components like glucose and fructose. Fructose is converted into soluble fiber, beneficial to the gut microbiome, producing inulin.
Most of the glucose, however, is still absorbed by the body. By encapsulating enzymes that convert glucose into fiber, the coating could potentially offer further benefits. Wyss plans to license this technology to a start-up for further testing and regulatory approval, with anticipated commercialization among US manufacturers in 2026.
Joining Wyss in the enzyme pathway is a British start-up, Zaya, formerly known as Inulox. Their product, Convero, is an enhanced version of a natural inulosucrase enzyme distinct from Wyss’s. Zya’s research shows that this substance, produced using genome-edited microorganisms, efficiently converts sugar into fiber in the intestines.
Through simulated gut models, Zya found that around 30% of carbohydrates are converted to fiber, primarily targeting fructose for conversion into inulin. This proposed change holds promise for humanity, potentially enabling impactful claims in the food industry. Initial pig studies on the natural enzyme showed no harm to the animals, with further studies planned for the enhanced version and human trials.
Requiring minimal amounts for efficacy, both Wyss’s and Zya’s enzymes are easily integrated into existing foods without significant modifications. While there may be an additional cost premium, it is deemed manageable. Zya aims to secure US regulatory approval as a food ingredient by 2026, with plans to expand into Europe and the UK.
Emphasizing functional claims over health claims, Zya focuses on the sugar-to-fiber conversion aspect. By making sugar more digestible, the company envisions a shift towards a more beneficial sugar consumption approach. “Enjoy sugar responsibly with improved digestion,” states Josh Sauer, CEO of Zya.
While these innovative techniques hold promise in mitigating sugar impact on the body, further research is necessary, notes Graham McGregor, charity chairman and professor at the Wolfson Institute of Population Health, Queen Mary University of London. Careful evaluation of clinical trials and safety considerations is crucial before widespread adoption of such products.
Despite the potential benefits, Professor Tim Spector, from King’s College London and co-founder of personal nutrition company Zoe, raises concerns about these products encouraging unhealthy food choices. Stressing the importance of whole foods and reducing ultra-processed products, Spector suggests focusing on a balanced diet. The technology offers tools to manage sugar intake but does not address other harmful food components, urging a holistic dietary approach.
While the future of sugar reduction technologies is promising, Lustig highlights the ongoing challenge of giving up sugar entirely. “We need all the tools we can get,” he concludes.
