ENTREPRENEURSHIP
1. Executive Summary
2. Market Analysis
3. Marketing Strategy
4. Product Development Plans
5. Skills, Capabilities and Stakeholders
6. Long-term Impacts
Erythritol is a zero-calorie sugar alcohol widely recognized for its health benefits. It occurs naturally in some fruits and fermented foods and is commonly used as a sugar substitute due to its favorable physiological properties. Consumption of erythritol has been associated with several advantages, including minimal impact on blood glucose and insulin levels, reduced caloric intake, and a lower risk of dental caries compared to conventional sugars. Moreover, erythritol offers a clean, sweet taste without the bitter or metallic aftertaste often found in other sweeteners, making it highly acceptable among consumers seeking healthier sugar alternatives.
Although erythritol is a safe and well-tolerated sugar substitute, its industrial production remains constrained by several key limitations. Conventional methods predominantly rely on starch-based feedstocks such as wheat or corn, which necessitate enzymatic saccharification to glucose—a process that adds complexity, time, and cost. The subsequent fermentation with osmotolerant yeasts demands rigorous control over parameters including osmotic pressure, ion levels, temperature, and aeration, making the system susceptible to instability and limiting scalability. In addition, significant volumes of high–organic–strength wastewater are generated during fermentation and downstream processing, creating environmental challenges and increasing waste treatment costs.
Our innovation centers on using glycerol as the primary carbon source for erythritol synthesis. This strategy effectively bridges critical gaps in existing manufacturing paradigms:
Through these advances, our glycerol-based platform establishes a new route for erythritol manufacture that is not only cost-efficient and scalable but also environmentally considerate, directly addressing the core limitations of current bioproduction frameworks.
Figure 1 Our Mission
To meet the growing market demand for healthy sweeteners, solve the challenges faced by enterprises in product upgrading and innovation, and create greater social and economic value. With the increasingly widespread application of sugar substitutes in the market, problems such as increased pollution and uneven quality have become more prominent. Solving these growing issues is the main reason we are committed to developing more affordable, safe, and environmentally friendly production solutions.
Our project uses dual substrates, glucose and glycerol, to synthesize erythritol to reduce production costs.
Figure 2 Technical Principles
To achieve cost-efficient and sustainable production of erythritol, we implement an innovative dual-substrate fermentation system utilizing both glucose and glycerol. This approach significantly lowers raw material costs by incorporating glycerol—a widely available byproduct of biodiesel production—as a complementary carbon source. The process enhances substrate utilization efficiency and reduces reliance on expensive conventional raw materials. Furthermore, this strategy improves fermentation stability and yield consistency by optimizing metabolic pathways and alleviating osmotic stress during microbial cultivation. By integrating waste-derived glycerol, we not only decrease production expenses but also advance the environmental sustainability of the manufacturing process, contributing to a circular bioeconomy.
With economic development, more people are paying attention to physical health to prevent various diseases (Question 9 of the questionnaire). At this time, sugar substitutes have become an important product for people to reduce calorie intake and pursue a healthier quality of life. Erythritol is one of many sugar substitutes, differing from others in that it has almost negligible calories and hardly participates in metabolism. Moreover, its postprandial glycemic index is very low, making it very friendly to people with diabetes. Compared with other sugar substitutes, it is absorbed more rapidly, reducing the time for intestinal bacteria to ferment, so it has high tolerance. Additionally, it has a good taste without aftertaste or metallic residue.
Nowadays, both offline food production enterprises such as HeyTea and Yeren Mufang, as well as snack products like Coca-Cola and chewing gum, have begun to use sugar substitutes on a large scale. As a leader among sugar substitutes, erythritol has great market development space. As a product with higher human tolerance and lower metabolic calories, it can occupy a larger share in the market development of these foods.
The market size of sugar substitutes reached 1.8 billion yuan in 2023. It is predicted to exceed 3.3 billion yuan by 2028. According to the Scientific Research Report on Dietary Guidelines for Chinese Residents (2021), edited by the Chinese Nutrition Society, 42.1% of the free sugar intake of urban populations comes from sugary beverages and milk drinks. Therefore, sugar-free beverages will become the main goal of the beverage industry's development. It is predicted that China’s sugar-free beverage market will reach 27.66 billion yuan by 2027, with a high growth speed and large space, and is expected to maintain double-digit growth.
The price of the local erythritol industry in Europe is high, and the demand growth rate of erythritol in the European market is 12%-15%. Therefore, it can be exported to the European market.
Government policies and public health initiatives are strongly supportive of sugar reduction and healthier food alternatives. In China, the “Healthy China Action (2019–2030)” explicitly encourages the use of natural sweeteners and sugar substitutes. Similar policies, such as Singapore’s advertising ban on high-sugar beverages and Malaysia’s sugar tax, reflect a global trend toward regulating sugar consumption. National and local programs—like the Weight Management Year and the Sugar Reduction Special Action—promote public health and create a favorable environment for erythritol as a safe, low-calorie sweetener. Additionally, environmental policies in Europe favoring carbon neutrality align with sustainable production methods for erythritol, such as the use of dual-substrate fermentation.
Cost advantage of synthetic biology over traditional fermentation might improve profit margins in the long run. In our production of erythritol, the Glycerol metabolic pathways has been added, this way, a cheap and low-purity glycerol can be utilized as the main carbon source.
Global inflation and raw materials price flactuations may affect production costs. Its production relies on corn starch (accounting for approximately 60% of the raw materials) and energy (the energy consumption in the fermentation and purification processes accounts for 30%). If inflation leads to an increase in corn prices, for example, during the global food crisis in 2022, there is over 20% increase in corn prices enterprises. Enterprise will either reduce their profits or be forced to raise prices, thereby weakening their relative price advantage over sucrose.
Nowadays, people pay more attention to health and have an increasing awareness of the hazards of high-sugar diets, such as excessive sugar intake causing obesity, diabetes, dental caries, and other problems. As a low-calorie sweetener, erythritol hardly participates in human metabolism, does not cause large blood sugar fluctuations, and has anti-caries properties, which meets the public's pursuit of a healthy diet. Its market demand also grows with the improvement of health awareness. For example, under various health science popularization propaganda, consumers tend to choose low-sugar or sugar-free products added with erythritol when purchasing food and beverages.
In addition, the “Weight Management Year” proposed by the state this year is an activity jointly carried out by the National Health Commission and 16 other departments, aiming to improve the national awareness of weight management, mobilize widespread social participation, enhance the national awareness and skills of weight management, popularize a healthy lifestyle, and promote the improvement of weight abnormalities in some populations.
In the process of an aging society, the elderly population is increasing, who have a high degree of health attention and a relatively high proportion of chronic diseases such as diabetes, creating a large demand for low-sugar and sugar-free foods, providing a broad space for the application of erythritol.
With the aggravation of China’s aging population, the prevalence of diabetes among the elderly has significantly increased. By the end of 2024, the population of people aged 60 and above in China was 310.31 million, accounting for 22.0% of the total national population; the population of people aged 65 and above was 220.23 million, accounting for 5.6% of the total population. Data from the International Diabetes Federation shows that the number of elderly diabetic patients aged 65 and above in China is about 35.5 million.
Studies have shown that reducing the intake of sweet foods can lower the incidence of diabetes. The “Healthy China” reasonable diet special action specifically proposes to encourage consumers to reduce sucrose intake and advocate for food producers and operators to use natural sweeteners and sweeteners allowed by food safety standards to replace sucrose. More and more food and beverage enterprises are replacing white sugar with sweeteners.
With the gradual advancement of action plans such as Healthy China 2030, the public’s attention to health has gradually increased, and ordinary people have become more concerned about problems such as excessive sugar intake. Data shows that in 2021, the market size of sugar-free beverages in China reached 15.9 billion yuan, with an annual growth rate of 35%, far exceeding the total growth rate of the beverage industry. The demand for sugar-free foods in China increased from 125,300 tons in 2015 to about 361,100 tons, and the output also showed an increasing trend driven by demand. By 2022, the output of sugar-free foods in China reached 395,200 tons. With the popularization of healthy consumption concepts and the rise of the Z generation, it is expected that China’s sugar-free beverage industry can maintain an annual compound growth rate of about 13.7% in the next few years, and the market size will reach 27.66 billion yuan by 2027.
Institutions such as the Institute of Nutrition and Health of the Chinese Center for Disease Control and Prevention released the Scientific Consensus on Food Sweeteners (2022), stating that sweeteners do not cause obesity or blood sugar fluctuations.
Social media, health media, etc., have promoted the development of sugar reduction and control culture. Sugar-free and low-sugar have become popular food labels, and products using erythritol are more likely to attract attention and discussion on social platforms, forming word-of-mouth communication and promoting market penetration. For example, some online celebrity drinks have attracted a large number of consumers to purchase after being shared on social media due to using erythritol.
Consumer’s demand for food and beverages is no longer limited to basic taste but pays more attention to natural, healthy, and other characteristics. Erythritol is mostly produced by fermentation and is often regarded as a "natural" sweetener, meeting consumers' preference for natural and healthy ingredients. At the same time, it can mask the bad taste and mouthfeel of high-intensity sweeteners and has a cool feeling. Its application in food and beverages can improve product taste and quality, which also conforms to the trend of consumption upgrading.
Technological innovation is thriving in the erythritol industry. Researchers have successfully optimized fermentation strains with the help of cutting-edge means such as gene editing, greatly improving their yield and tolerance. The design of new bioreactors and precise control of fermentation conditions have led to a leap in erythritol production efficiency. Meanwhile, innovative membrane separation and chromatographic purification technologies efficiently remove impurities, significantly improving product purity and providing higher-quality erythritol products for the market.
R&D activities are in full bloom in the erythritol field. Enterprises closely collaborate with universities and research institutions to establish joint laboratories and jointly tackle technical problems. Enterprises invest many funds, focus on exploring new production paths for erythritol, and strive to reduce costs and increase production capacity. In addition, applied research on erythritol in emerging fields is actively carried out, such as exploring the possibility of using it as an additive in degradable packaging materials, continuously tapping its potential value.
The pace of technological change in the erythritol industry is astonishing. In just a few years, the fermentation process has moved from traditional batch to continuous and automated, significantly shortening the production cycle and increasing production capacity geometrically. In the extraction link, new technologies emerge in an endless stream, achieving efficient and green separation. This rapid change forces enterprises to continuously update equipment and introduce talents to keep up with the pace of technological development; otherwise, they are very easy eliminated in the fierce competition.
New technologies inject strong vitality into the erythritol industry. Synthetic biology creates “super strains” with high erythritol yield by reprogramming microbial genes, greatly optimizing the production process. Big data and the Internet of Things technologies are deeply integrated into production management, real-time monitoring of equipment operation and production parameters, achieving precise control and significantly improving product quality and stability. On the product side, 3D printing technology helps develop personalized foods containing erythritol, expanding the market application boundary.
Our glucose and glycerol dual-substrate fermentation process significantly improves the conversion rate of erythritol and effectively reduces unit production costs. The product offers a pure sweet taste without any undesirable aftertaste, better meeting modern consumers' expectations for a natural and healthy sweetener. The production process generates wastewater with low organic concentration, resulting in minimal environmental pollution and aligning with green manufacturing standards, thereby enhancing the company’s eco-friendly image. Additionally, the team possesses strong R&D capabilities and a flexible market response mechanism, enabling continuous optimization of production processes and product application solutions.
Due to the use of non-conventional raw materials and still being in the initial phase of scaling up production, current costs remain significantly higher than the industry average, somewhat undermining the product's price competitiveness. There is still a considerable gap in brand influence and distribution channel development compared to established players in the erythritol industry, and both market awareness and customer loyalty need further improvement. Moreover, limited production capacity makes it difficult to meet the large-volume, stable supply demands of major food companies in the short term, restricting deeper collaboration with leading customers in the industry.
The global trend toward healthier diets continues to strengthen, with growing consumer initiative to reduce sugar intake driving robust demand for erythritol as a mainstream sugar substitute. Strong import demand from overseas markets such as Europe and North America provides broad opportunities for the company’s export business. National and local governments have successively launched specific health initiatives that explicitly encourage the use of natural sweeteners to replace sucrose, creating a generally favorable policy environment. Continuous innovation in production technology, such as the application of synthetic biology tools and the maturation of continuous fermentation processes, is expected to further reduce costs, enhance efficiency, and improve product purity. Downstream food and beverage companies are accelerating their product health upgrades, creating more potential partnership opportunities for erythritol.
Competition in the erythritol industry is intensifying, with new production capacities continuously being introduced domestically and internationally, potentially leading to price wars and compressed profit margins. Prices of raw materials such as sucrose and glucose are influenced by multiple factors including international trade, weather, and energy costs, resulting in frequent fluctuations and posing challenges to cost control. Food additive regulations are becoming increasingly stringent worldwide, and future stricter standards could raise compliance costs. Additionally, rapid technological advancements in alternative sweeteners such as allulose and mogrosides may gradually erode erythritol’s market share. Consumer skepticism toward “artificial additives” may also impact market acceptance of natural sweeteners.
Figure 3 Porter's Five Forces
In the industrial market, glycerin suppliers hold moderate bargaining power due to periodic fluctuations in supply and demand. Glucose suppliers, offering standardized industrial-grade products, face weak bargaining power as they are significantly constrained by the buyer’s market and the availability of substitutes. In contrast, gene suppliers such as Creative Enzymes possess strong bargaining power given the limited number of specialized providers in this field.
Buyers of erythritol, especially large food and beverage companies, exhibit very strong bargaining power. Their influence stems from large-volume procurement, access to alternative products, high cost transparency, and potential backward integration capabilities. In recent years, leading domestic producers including Baolingbao, Jinhe Industrial, and Sanyuan Biology have significantly expanded production capacity, shifting the market from shortage to oversupply. This allows buyers to easily compare prices, quality, and service levels among suppliers, further strengthening their negotiating position.
The threat from new entrants is driven largely by technological innovation. D-allulose, produced via biosynthetic methods using D-allulose 3-epimerase to catalyze fructose conversion, has seen its conversion rate increase from 30% to 60%, with expectations to exceed 70% in the future, posing a considerable competitive challenge to erythritol. Another emerging product, the sweet protein Sweelin, is produced through precision microbial fermentation and can reduce sugar content by 40–70% with zero calories. By integrating AI-assisted protein design, optimized fermentation, and food technology, it overcomes traditional limitations in taste and stability, presenting a moderate threat to erythritol.
Substitutes pose a medium to high threat and include other sugar alcohol sweeteners (e.g., xylitol, sorbitol, maltitol), artificial sweeteners (e.g., aspartame, sucralose, saccharin, acesulfame potassium, neotame), natural sweeteners (e.g., steviol glycosides, mogrosides, glycyrrhizin), and other low-calorie sweeteners (e.g., isomaltulose, erythritol isomers). Although erythritol maintains a dominant position in the sugar-free beverage market in the short term due to its cost and taste advantages, emerging products enabled by synthetic biology, such as allulose, may reshape the competitive landscape in the long run. Companies must reinforce their market position through continuous innovation, market segmentation, and emphasis on health benefits.
Competition is particularly intense in the erythritol segment due to overcapacity and price wars. Firms are adopting strategies such as cost reduction via dual-substrate processes, establishing long-term partnerships with major clients, and expanding into export markets. In the sucralose/acesulfame potassium market, which is highly oligopolistic, leading players rely on vertical integration, patent barriers, and blended sweetener solutions to maintain advantage. Competition is less intense for natural sweeteners like stevia and mogrosides, driven by growing consumer preference for natural products and breakthroughs in synthetic biology; companies focus on certification barriers, bio-based production, and penetration into regional markets. Xylitol and sorbitol face moderate competition influenced by application-specific demand and supply chain collaboration, with common strategies including mergers and acquisitions and product differentiation (e.g., pharmaceutical-grade sugar alcohols). Overall, the market is highly competitive, compelling firms to continually innovate and adapt strategically to a changing industry environment.
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Sugar Substitute |
Core Driving Factor |
Typical Enterprise Strategy |
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Erythritol |
Overcapacity, price war, technological differentiation |
Dual-substrate process cost reduction, binding with major clients, and export transformation |
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Sucralose/Acesulfame Potassium |
Oligopoly, cost control, policy risks |
Vertical integration, patent barriers, and compounding solutions |
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Stevia/Mogroside |
Natural health trends, breakthroughs in synthetic biology technology |
Certification barriers, synthetic biology production, and regional market penetration |
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Xylitol/Sorbitol |
Application scenario segmentation and supply chain collaboration |
Mergers and acquisitions integration, differentiated products (such as pharmaceutical-grade sugar alcohols) |
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Our Product |
Competitor |
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Market Share |
The market share is relatively small, and it is still in the initial stage of promotion. There is potential for development in the field of food health, approximately 5% |
It has a large product base, high popularity, and a wide range of consumers. For instance, in the confectionery and beverage industry, it holds a significant market share |
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Quality (Purity, etc) |
Double substrate synthesis, with high purity, fewer by-products, good product stability, sweet taste, high yield and no other harmful substances, making it safer and healthier |
Products with stable quality and price, as well as relatively high sugar sweetness and other aspects |
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Price & Specifications |
The price is relatively high because the product cost is high. It mainly focuses on the high-end market that is not sensitive to price. The product specifications are divided into different sizes to meet the needs of consumers |
The price of artificial sweeteners is relatively low, while that of natural sweeteners ranges from moderate to high. The specifications are rich and diverse, which can meet the needs of all kinds of food and beverage enterprises and household users |
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Marketing and Sales |
Market promotion is mainly carried out through cooperation promotion with health food brands, social media marketing (emphasizing natural, healthy, and side-free features, etc.), and recommendations from opinion leaders in the professional health field. The sales channels include online consumers and direct cooperation with food and beverage enterprises |
The marketing methods are diverse, market promotion is extensive, and long-term cooperative relationships have been established with large food and beverage enterprises etc. The sales channels are extensive, covering multiple channels and having strong market penetration. |
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Technology |
The synthesis of erythritol with double substrates makes more full use of substrate resources, improves the production efficiency and conversion of erythritol, and has relatively fewer by-products, which is conducive to the subsequent separation and purification processes |
There is a mature system in production technology. The chemical synthesis technology of artificial sugar substitutes has become relatively stable after years of development |
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Financial Status |
At present, it is a new type of product. The investment in the initial research and development and market promotion is relatively large, and the profit pressure is relatively high in the short term. |
The financial situation is good. The revenue of large enterprises is steadily increasing, the profits are considerable, and they have strong financial strength |
Erythritol: A natural, zero-calorie sweetener produced through fermentation, suitable for a wide range of food and beverage applications. It offers a clean sweet taste without aftertaste, aligns with clean-label trends, and is available in multiple forms such as crystalline powder and liquid syrup to meet diverse production needs.
Competitive Pricing Strategy: Offer erythritol at a price point lower than traditional sugar and some alternative sweeteners, emphasizing the cost-saving benefits from our efficient dual-substrate (glucose and glycerol) production process.
Volume-based Discounts: Provide tiered pricing for bulk purchases, encouraging large-order contracts from food and beverage manufacturers.
Value-based Pricing: Highlight erythritol’s health advantages and production sustainability to justify a premium price in specific market segments (e.g., organic, diabetic-friendly products).
Supply erythritol as a raw material directly to food and beverage manufacturers. Establish OEM partnerships with supermarket chains and private-label companies for both online and offline product lines.
Sell through major B2B platforms and company-owned digital storefronts to facilitate easy procurement by industrial clients.
Develop distribution partnerships in regions with high demand, such as Europe and North America, where health-conscious consumer trends are strong.
We actively participate in major industry exhibitions and seminars to showcase the unique advantages and practical application cases of our erythritol products. Through these platforms, we engage in in-depth exchanges and cooperation discussions with enterprises, industry experts, and purchasers.
We also provide customized solution services tailored to our client’s product features and requirements. Our team assists in developing new products with erythritol or optimizing existing ones, helping enhance both product quality and market competitiveness.
We increase brand exposure through integrated online and offline advertising campaigns. Through health science education and content marketing, we help raise public awareness and acceptance of erythritol. To attract trial and purchase, we carry out sampling activities and implement promotional strategies such as limited-time discounts. We encourage consumers to share and review their experiences on social platforms, and have established a reward mechanism to further expand reach and strengthen brand recognition.
Sugar-Free/Low-Sugar Beverages: e.g., sparkling water, tea drinks, juices, to achieve zero calories and a clean taste.
Healthy Confections & Chocolate: e.g., gum, chocolate, providing a cooling sensation and processing stability.
Dairy Products: e.g., yogurt, ice cream, providing sweetness and improving the taste of zero-sugar products.
Baked Goods: e.g., bread, biscuits, leveraging heat stability and participation in Maillard browning.
Daily Health Management: Fitness enthusiasts and weight managers choosing sugar-free products to control calorie intake.
Specific Health Needs: Diabetics and individuals with blood sugar concerns using it as a safe way to enjoy sweetness.
Parenting Families: Health-conscious parents selecting sugar-free products to prevent dental caries in children.
Quality Lifestyle: Ingredient-savvy consumers and younger demographics viewing natural sweetener products as a lifestyle choice and enjoying social sharing.
Figure 4 Business Model Canvas
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Value Proposition |
We offer erythritol produced through dual-substrate fermentation technology, characterized by low cost, high purity, high yield, and high conversion rate. The production process is environmentally friendly and aligns with sustainable principles. |
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Customer Segments |
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Channels |
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Customer Relationships |
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Revenue Streams |
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Key Resources |
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Key Activities |
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Key Partners |
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Cost Structure |
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We have planned our project into distinct phases, each with clear objectives and timelines. This structured approach helps us stay focused and measure progress effectively.
Phase 1: Strain Engineering (6 months)
Construct and optimize microbial strains capable of efficiently converting glycerol and glucose into erythritol. We will use synthetic biology tools to design robust strains and conduct repeated lab tests to ensure performance.
Phase 2: Fermentation Process Development (12 months)
Design and optimize dual-substrate fermentation protocols (glycerol + glucose).- Test parameters such as pH, aeration, and osmotic tolerance.- Scale up from laboratory (1–5 L) to pilot-scale fermenters (50–200 L).We will gradually scale up the system to identify challenges and optimize efficiency.
Phase 3: Downstream Processing & Purification (6 months)
Develop cost-effective purification methods such as crystallization and membrane separation.- Ensure food-grade product quality and stability.We aim to establish protocols that balance cost and quality.
Phase 4: Market Validation & Pilot Application (6 months)
Partner with food and beverage companies for product trials and Collect consumer feedback and refine production strategy. We will reach out to industry partners and listen closely to market feedback.
Phase 5: Commercialization (12 months)
File for patents and regulatory approvals. Scale production to industrial level (≥1,000 L). Launch product in domestic and international markets.We envision this as the stage where our innovation truly impacts the market.
Figure 5 Financial Planning
Overall, our project required considerable investment at the beginning, such as factory setup, equipment, and fixed expenses, which led to losses in the first two years. However, as production became more efficient, sales volumes grew, and unit costs gradually decreased, we started to achieve profitability from the third year. In the later years, both revenue and profit steadily increased, showing that the project not only overcame its initial challenges but also demonstrated strong potential for long-term growth.
In our project, we recognize that risks exist in every phase. As a team, we actively prepare strategies to reduce uncertainties and ensure smooth progress.
We may encounter challenges such as strain instability, low erythritol yield, or process inefficiency during scale-up. If not solved, this could delay our R&D progress and increase costs.
Mitigation: We plan to run stepwise experiments, validate strains repeatedly, and seek mentorship from university researchers to overcome technical bottlenecks.
The market for sweeteners is competitive, and consumers may hesitate to accept a biotechnology-based product. Our erythritol might not achieve wide recognition quickly.
Mitigation: We will highlight our product’s natural fermentation origin and its health and environmental advantages, while using social media to communicate with potential consumers.
As high school students, our financial resources are limited, and R&D may require more funding than we currently possess. Lack of funding could delay experiments and slow down commercialization.
Mitigation: We will actively participate in innovation competitions, apply for grants, and explore crowdfunding opportunities to secure resources for our project.
Dependence on raw material supply and stable lab access may create uncertainties. Shortages or equipment problems could stop experiments midway.
Mitigation: We plan to establish multiple material suppliers and maintain backup equipment access through school and partner institutions.
We are a group of passionate high school students who share a love for synthetic biology and a desire to solve real-world problems. As experimenters, we focused on laboratory work such as strain construction and fermentation tests. As organizers, we coordinated schedules, document results and ensure smooth communication. As communicators, we focused on outreach, engaging with mentors, potential partners, and the public. We may still be students, but with guidance from mentors and experts, we combine creativity with scientific rigor. Our teamwork is what makes this project possible.
We understand that our project connects different groups, each with their own needs and expectations. By considering their perspectives, we can build stronger partnerships.
We hope to collaborate with companies that are developing sugar-free or low-calorie products. They are key users of our erythritol.
As young people ourselves, we share the same pursuit of healthier diets. We believe our product can help people enjoy sweetness without health burdens.
We respect regulations and aim to meet safety standards from the start. Early engagement with regulators will help us avoid delays later.
We know that funding is crucial for scaling up. By demonstrating our passion, innovation, and market potential, we aim to attract investors who share our vision.
We believe our project can bring value not only to the market, but also to society and the environment.
Our erythritol provides a safe, low-calorie sweetener that can be enjoyed by diabetics and people who want to control weight. As students, we feel proud to contribute to healthier lifestyles.
Our innovation creates new business models and job opportunities in biotechnology. We are excited about the possibility of contributing to future industries.
By applying synthetic biology to food production, we demonstrate that science can solve real-world problems. This project inspires us and hopefully will inspire others to pursue scientific innovation.
Our project spreads awareness about healthier diets and sustainable technologies. We want to show that even high school students can take responsibility for future challenges.
Although we are optimistic, we also honestly recognize possible downsides of our project.
If consumed excessively, erythritol could cause mild digestive issues. We plan to communicate this clearly in product labeling and educational outreach. Some consumers may distrust food made with synthetic biology. We need to work harder to explain that our process is natural fermentation-based and safe.
Large-scale fermentation, even if improved, still produces wastewater. We acknowledge this issue and will seek greener treatment methods as we grow.
If we cannot reduce costs fast enough, or if the market shifts toward other sweeteners, our project may face financial pressure. We plan to keep innovating to stay competitive.
