Cassava to Glucose and Fructose

Overview

Cassava is a low value non-food source in abundant supply in Southeast Asia. ICES has knowhow to convert this into high quality food-grade glucose and fructose with simple reactors and scalable production. Process optimisation has been studied for a robust and scalable process for the high yield production of food-grade glucose or fructose.

Our Innovation

The technology is the know-how and design expertise for plant reference design. This would allow users to implement scalable production-ready processes for conversion of cassava of various regional grades into food-grade glucose and fructose.

The enzymatic conversion of cassava occurs under mild conditions with fast process times (4-6 hrs) and consistent output quality.

Potential Applications

Glucose and fructose are replacing the usual practice of using grain sugar to be melted and used in syrup form in many ready-to-serve food applications (e.g. coffee shops, soft-serve yogurt, yogurt drinks etc.) This offers advantages in handling storage as well as not having the cost and loss associated with melting the sugar to syrup form and then using it as such.

Our Value Proposition

Although the regional market for glucose and fructose is a fraction of the sugar market. There is increasing momentum to replace cane sugar with these alternatives as a more convenient lifestyle option and cost saving option. The Estimated market for this kind of solion could be in excess of US$5 Billion yearly.