A sweet visit for MSF Sugar

Mr Monthienvichienchai and the team were at UQ to meet with scientists working with MSF Sugar to diversify its sugar products portfolio by developing a low-calorie sugar alternative.

FaBA Innovative Ingredients Program and UQ Australian Institute of Bioengineering and Nanotechnology (AIBN) researchers Dr Axayacatl (Axa) Gonzalez and Dr Qifeng (Nathan) Zhong presented research that highlights the capabilities to transform raw materials like sugarcane into high-value bio-manufactured products.

Dr Gonzalez said the team was building a microbial cell factory to efficiently produce the sugar and develop a scalable bioprocess for large-scale production.

“We will transform sugar into a new product that has the same properties as natural sugar, but with a lower calorie count,” Dr Gonzalez said.

He added that the facilities available through FaBA would allow MSF Sugar to take the product from the lab through to the supermarket shelf.

“We can design, build, test and learn, which is vital to generating any new ingredient for the market.”

Mr Monthienvichienchai anticipated the products would have wide market appeal and help tackle public health concerns.

“This marks the first collaboration between MSF Sugar, our parent company and FaBA, including UQ,” Mr Monthienvichienchai said.

The ongoing engagement with MSF Sugar is helping shape a research–industry partnership focused on real-world applications and long-term sustainability.