Canadian Biomass Magazine

Comet Bio wins best ingredient innovation at World Food Innovation Awards

March 21, 2019
By Comet Bio

March 21, 2019 – Comet Bio, a manufacturer of healthy and sustainable ingredients, has been named the winner of this year’s World Food Innovation Awards for Best Ingredient Innovation. The award recognizes the company’s Arabinoxylan prebiotic dietary fibre extract and Sweeterra syrup blends, which are functionally equivalent alternatives to corn syrup but with up to 35 per cent less calories, lower sugar, and higher dietary fibre.

“We are honoured to be named a winner at this year’s World Food Innovation Awards for our healthy, sustainable ingredients,” said Comet Bio’s CEO Rich Troyer. “Today’s consumers expect products that address their health concerns while also tasting great and being sustainably produced. Our ingredients provide companies in the nutraceutical, food and beverage industries with ingredients that support gut health, reduce calories, and lower sugar levels without compromising the quality of their end products.”
Comet Bio upcycles food and farm leftovers – such as wheat stems and corn stalks – into healthy, sustainable, and natural ingredients for use in supplements, foods, and beverages. The company’s Arabinoxylan dietary fibre is a prebiotic dietary fibre that can be used to improve the health profile of gummies, bars, drinks, and supplements. The company’s Sweeterra syrup blends are a natural, functionally equivalent alternative to corn syrup giving companies a healthier sweetener option. The Sweeterra 63DE blend has up to 35 per cent less calories, lower sugar, and higher dietary fibre content than traditional corn syrup, while the Sweeterra 95DE syrup is highly pure and non-GMO. According to an independent Lifecycle Carbon Emissions Assessment (LCEA), Comet’s ingredients reduce greenhouse gases by up to 60 per cent compared to traditional corn syrup.
Comet Bio’s manufacturing process closes the loop on the food system, and helps turn food and farm leftovers into an economic opportunity for farmers and food and beverage producers alike.

Print this page


Stories continue below