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Purpose: There is an increasing interest in the use of non-nutritive sweeteners to replace added sugar in food and beverage products for reasons of improving consumer health. Much work has been done to understand safety of sweeteners, but very little on sustainability. To address that gap, this study presents the results of a life cycle assessment (LCA) of production of rebaudioside A 60%, 95% pure (RA60) steviol glycoside mix from Stevia rebaudiana leaf grown in Europe.Methods: An attributional cradle-to-factory-gate life cycle assessment was conducted on growing of stevia leaves and extraction of steviol glycosides in Europe. Primary data were used from a case study supply chain. Results are reported in impact categories from the ReCiPe 2016 (H) method, with focus given to global warming potential, freshwater eutrophication, water consumption, and land use. Impacts are expressed both in terms of production mass and sweetness equivalence, a common metric for understanding high intensity sweetener potency. Sweetness equivalence of RA60 is typically 200 to 300 times that of sugar. Comparison of environmental impact is made to sugar (sucrose) produced from both cane and beets. The research is part of the EU project SWEET (sweeteners and sweetness enhancers: impact on health, obesity, safety, and sustainability).Results and discussion: Global warming potential for production of RA60 was found to be 20.25 kgCO2-eq/kgRA60 on a mass basis and 0.081 kgCO2-eq/kgSE on a sweetness equivalence basis. Field production of stevia leaves was found to be the main source of impact for most impact categories, and for all four focus categories. Extraction of the RA60 was the main source of impact for the others. Leaf processing and seedling propagation were minor contributors to life cycle impact. Removal of international transport from the supply chain reduced global warming potential by 18.8%. C

Replacing added sugar with non-nutritive sweeteners and sweetness enhancers is of increasing interest due to the negative health effects of excess sugar consumption. Much has been done to understand health and safety of such sweetening additives, but little on their sustainability. This study, part of the Horizon 2020 SWEET project, presents results from the first life cycle assessment of the sweetness enhancer thaumatin, produced from Thaumatococcus daniellii fruit, from forests in West Africa and extracted in the United Kingdom. Thaumatin is used in formulations to increase perceived sweetness of added sugar, allowing some to be removed. Environmental impact is reported for multiple impact categories from the ReCiPe 2016 (H) method, focusing on global warming potential, land use, water consumption, and freshwater eutrophication. Impacts are expressed in terms of product mass and sweetness equivalence. Global warming potential for production of thaumatin is found to be 719.2 kgCO2-eq/kg. When thaumatin replaces 20% of added sugar, environmental impact for a given sweetness is found to reduce by an average of 19.4% across all impact categories. International transport is a major contributor to global warming potential, as is aril removal from the fruit to freshwater eutrophication and water use, and fruit foraging to land use. However, land use is identified as a key area of future research to improve uncertainty in the data. Results show that thaumatin can be used to reduce the environmental impact of providing sweet taste in food and beverage products.

Purpose: There is increasing concern about the detrimental health effects of added sugar in food and drink products. Sweeteners are seen as a viable alternative. Much work has been done on health and safety of using sweeteners as a replacement for added sugar, but very little on their sustainability. This work aims to bridge that gap with a life cycle assessment (LCA) of sucralose derived from cane sugar grown in the United States of America (USA). Methods: An attributional, cradle-to-gate LCA was conducted on sucralose production in the USA. Primary data were derived from literature for the chlorination process, and all other data from background sources. Results are reported via the ReCiPe 2016 (H) method, with focus given to land use, global warming potential (GWP), marine eutrophication, mineral resource scarcity, and water consumption. Because sucralose has a much greater perceived sweetness than sugar, impacts are expressed both in absolute terms of 1 kg mass and in relative sweetness equivalence terms to 1 kg sugar. Scenario modelling explores the sensitivity of the LCA results to change in key parameters. This research was conducted as part of the EU Horizon 2020 project SWEET (Sweeteners and sweetness enhancers: Impact on health, obesity, safety and sustainability). Results and discussion: GWP for 1 kg sucralose was calculated to be 71.83 kgCO2-eq/kg (sugar from sugarcane is 0.77 kgCO2-eq/kg). However, on a sweetness equivalence basis, GWP of sucralose reduces to 0.12 kgCO2-eq/kgSE. Production of reagents was the main contributor to impact across most impact categories. Sugar (starting material for sucralose production) was not a majority contributor to any impact category, and changing the source of sugar has little effect upon net impact (average 2.0% variation). Instead, uncertainty in reference data is a greater source of variability: reagent use optimization reduces average impact of sucralose production b