Human Practices

Background

Weight loss has become an increasingly common health need in modern life. Not only do health-conscious adults attach great importance to weight management, but high school students, driven by their focus on body shape and enhanced health awareness, have also incorporated weight loss into their daily health management. Excessive sugar intake is widely recognized as one of the main dietary factors leading to obesity and related metabolic issues (such as insulin resistance and hyperlipidemia). Therefore, reducing sugar intake and choosing healthy sources of sweetness have become key approaches for people of all age groups to achieve weight management.

As sweet substitutes derived from natural raw materials, natural oligosaccharide-based sugar substitutes (e.g., fructo-oligosaccharides and agar oligosaccharides) stand out as high-quality options for reducing energy intake, thanks to their core characteristics of low calorie content and easy metabolism. They can not only mimic the sweetness of sucrose to satisfy the appetite (avoiding the high-calorie burden of traditional sugars) but also adapt well to the human metabolic system due to their natural origin and unique molecular structure — they can be broken down and utilized without complex metabolic pathways, thus preventing energy accumulation. Gradually, they have become a key focus of research and development in the food industry, as well as the preferred sweet solution for health-conscious consumers (including weight-conscious high school students and adults).

However, some artificially synthesized sugar substitutes currently on the market may indirectly disrupt energy metabolism and weight management pathways by affecting gut microbiota, insulin sensitivity, and appetite regulation mechanisms. In some cases, they may even exacerbate impaired glucose tolerance or promote fat accumulation. In contrast, natural oligosaccharide-based sugar substitutes not only maintain a reasonable way of sweet intake but also act as prebiotics to regulate the intestinal microecology, conforming to the laws of human physiological metabolism. Scientifically selecting such natural oligosaccharide-based sugar substitutes can support weight management while enjoying taste, reduce the risk of metabolic syndrome, and avoid the potential health risks of artificial sugar substitutes. Therefore, there is an urgent need to further research efficient production and application schemes for natural oligosaccharide-based sugar substitutes, helping people control weight while maintaining long-term health.

Questionnaire:

We designed a questionnaire on public awareness of healthy sugar substitutes and conducted a market survey on sugar substitute products, collecting a total of 330 valid responses. The survey aimed to understand respondents’ awareness of healthy sugar substitutes, their purchasing and usage behavior, and their opinions on sugar substitute products available on the market. The questionnaire covered topics such as respondents’ experience with purchasing and using sugar substitute products, consumption patterns, knowledge of different types of sugar substitutes, and evaluations of the advantages and disadvantages of commercial sugar substitute products. Through this questionnaire survey, we can gain a more comprehensive understanding of consumers’ attitudes and needs toward sugar substitute products, providing references for the future R&D and marketing of our new healthy sugar substitutes produced via synthetic biology.

Analysis and descriptions:

The market demand survey for new sugar substitute products collected 330 valid questionnaires, and the basic information of the respondents showed distinct characteristics:

• Gender distribution (Fig. 1): Females accounted for 73.33% (242 respondents), while males accounted for only 26.67% (88 respondents), indicating that females are the primary group concerned about sugar substitute products.

• Age distribution (Fig. 2): The under-18 group accounted for 42.12% (139 respondents), the 41-50 age group for 17.58% (58 respondents), the 31-40 age group for 12.73% (42 respondents), and the 18-25 age group for 13.33% (44 respondents). Young and middle-aged groups showed relatively higher attention to sugar substitute products.

• Occupation distribution (Fig. 3): Students/teachers accounted for 58.79% (194 respondents), making them the main survey group. Office workers accounted for 13.64% (45 respondents), freelancers for 10.91% (36 respondents), service industry workers for 5.45% (18 respondents), and sports therapy/healthcare professionals for 1.82% (6 respondents). No participants were from the catering industry, and other occupations accounted for 9.39% (31 respondents).

In terms of awareness of sugar substitutes (Fig. 4), 80.61% (266 respondents) had heard of "sugar substitutes," indicating that the concept of sugar substitutes has achieved high popularity in the market. Regarding information sources (Tab. 1), social media promotion accounted for 85.34% (the largest share), TV advertisements for 19.17%, and other channels such as recommendations from relatives and friends also contributed to a certain extent. This provides direction for the promotion of new sugar substitute products—priority should be given to increasing promotion efforts on mainstream information channels.

Tab.1 Question 6: What are the main channels through which you obtain information about sugar substitutes? (Multiple-choice question)

Consumers have a certain level of knowledge about common types of sugar substitutes on the market, though the depth of understanding may vary (Tab. 2). In terms of purchasing behavior (Fig. 5), 49.7% of respondents had purchased sugar substitute products—this nearly 50% ratio indicates that sugar substitute products have achieved a certain degree of market acceptance. Among the purchased sugar substitute products (Tab. 3), 93 respondents bought baking products (cakes, bread, cookies, etc.), 97 bought daily snacks (candies, jelly, etc.), and seasoning products (zero-calorie sugar, etc.) accounted for 43.9%. Daily snacks and baking products were more popular among consumers.

Tab.2 Question 7: Which of the following sugar substitute ingredients have you learned about? (Multiple-choice question)

Tab.3 Question 9: Which of the following sugar substitute products have you purchased? (Multiple-choice question)

When choosing sugar substitute products (Fig. 6), ingredient safety was a key consideration, while packaging design had minimal impact, accounting for only 0.61% (9 respondents). Overall satisfaction with existing sugar substitute products on the market was moderate, indicating room for improvement in current products. Regarding premium acceptance (Fig. 7), approximately 70% of respondents were willing to accept a premium of less than 5%, and only 4 respondents could accept a premium of more than 20%. This shows that consumers are highly price-sensitive toward sugar substitute products, requiring reasonable pricing. In terms of improvement needs (Fig. 8), 116 respondents hoped to see enhanced explanations of ingredient safety (a relatively high proportion), 104 mentioned the need to optimize taste, and 34.76% suggested expanding product varieties—indicating that ingredient safety is the core direction for improvement as concerned by consumers.

Regarding expectations for new sugar substitute products (Tab. 4), 78.05% of consumers hoped for natural plant-derived ingredients, 75.61% expected zero calories and no blood sugar increase, and 61.59% desired a taste similar to sucrose. High demands were also placed on safety and health benefits, with keywords such as "safe," "healthy," and "non-fattening" frequently mentioned in the survey. Additionally (Fig. 9), 65.76% (32.12% + 33.64%) of respondents stated they were willing to try trial packs of new sugar substitutes and provide feedback, demonstrating the market’s willingness to accept and explore new sugar substitute products.

Tab.4 Question 14: If a new type of sugar substitute is launched, what characteristics do you hope it will have? (Multiple-choice question)

Summary of the Questionnaire Survey

This survey collected a total of 330 valid questionnaires, focusing on the public's awareness of healthy sugar substitutes, consumption behavior, and product expectations, so as to provide references for the R&D and marketing of new sugar substitutes. The key results are summarized as follows:

I. Core Characteristics of Respondents

• Gender: Females accounted for 73.33% (242 respondents), making them the main group concerned about sugar substitute products; males only accounted for 26.67%.

• Age: The under-18 group (42.12%) and the 41-50 age group (17.58%) showed relatively higher attention, with young and middle-aged groups being the core audience.

• Occupation: Students/teachers had the highest proportion (58.79%) and were the main survey group; there were no respondents from the catering industry.

II. Awareness of Sugar Substitutes and Information Channels

• Awareness Level: 80.61% (266 respondents) had heard of "sugar substitutes", indicating a relatively high market penetration rate of the concept.

• Information Sources: Social media was the main channel (85.34%), followed by health science popularization articles (45.49%). Promotion should prioritize mainstream online platforms.

III. Consumption Behavior and Category Preferences

• Purchase Rate: 49.7% of respondents had purchased sugar substitute products, showing a moderate level of market acceptance.

• Popular Categories: Beverages (87.2%) were the most popular, followed by daily snacks (59.15%) and baking products (56.71%).

IV. Product Selection Preferences and Improvement Needs

• Core Consideration: Ingredient safety was the primary factor, while packaging design had the least impact (0.61%).

• Price Sensitivity: Approximately 70% of respondents only accepted a premium of less than 5%, so pricing should be affordable.

• Improvement Directions: Consumers were most concerned about "strengthening explanations of ingredient safety", followed by "taste optimization" and "category expansion".

V. Expectations and Acceptance of New Sugar Substitutes

• Core Needs: 78.05% of respondents hoped for natural plant-derived ingredients, 75.61% paid attention to "zero calories and no blood sugar increase", and they also valued health benefits and a taste similar to sucrose.

• Willingness to Try: 65.76% of respondents were willing to try trial packs of new sugar substitutes and provide feedback, indicating a high level of market acceptance.

From this survey, it can be seen that the concept of sugar substitutes has achieved high awareness in the market. Females, young and middle-aged groups are the core concerned groups with consumption potential, and consumers' acceptance of sugar substitute products is gradually increasing. In the current market, high-frequency consumption categories such as beverages and snacks are more popular. When making choices, consumers prioritize ingredient safety and are highly sensitive to prices. At the same time, they have expectations for improving the taste and category richness of existing products. For new sugar substitutes, "natural, zero-calorie, and healthy" are the core demands, and the market has a strong willingness to try and explore. This provides a clear R&D direction (focusing on natural safety and taste optimization) and marketing ideas (prioritizing social media promotion, launching trial packs, and formulating affordable prices) for new healthy sugar substitutes produced via synthetic biology.

Interviews with key user groups of the products

In the early research phase, to gain an in-depth understanding of the market demand for our products, we conducted special interviews with potential users of sugar substitute products. Among the group of diabetic patients, Mr. Mei's case is highly representative and can also be regarded as a typical special example among our interviewees.

The interviewee, Mr. Mei (55 years old), has 20 years of experience as a taxi driver. He has had diabetes for 2 years and currently controls his condition through medication and diet. In terms of diet, he avoids high-sugar fruits and beverages, eats more bitter melon, and prioritizes low-sugar foods. However, he finds dietary control distressing, especially craving fruits strongly.

In terms of awareness and use of sugar substitutes, Mr. Mei has heard of sugar substitutes and seen zero-sugar beverages on the market but has never tried sugar substitute products. His concern is that he believes the sweet taste of sugar substitutes is essentially "sugar." Nevertheless, he has a clear demand for sugar substitutes: he hopes to use them in cooking and with fruits, with the ability to control the sweetness level independently. He prefers sugar-free options for daily use, and would appreciate additional nutritional value if possible.

At the same time, Mr. Mei has core concerns about sugar substitutes: 1) whether sugar substitutes are truly sugar-free and effective; 2) safety for diabetic users; 3) potential side effects of long-term use. For trusted channels, he places more trust in recommendations from hospital doctors, as well as products recommended by pharmacies or hospital doctors. When purchasing food, he checks the ingredient list to select low-sugar options, and if there are foods suitable for diabetics, he pays special attention to whether they are sugar-free or use sugar substitutes.

Summary

Through the aforementioned questionnaire survey on sugar substitutes and the interview with Mr. Mei, we have fully confirmed the feasibility of our project to produce new sugar substitutes. Specifically:

The sugar substitute questionnaire survey shows that the market has a clear demand for sugar substitute products, and most respondents are willing to support related project products.

The interview with Mr. Mei further confirms that as a core potential user with health needs (a diabetic patient), he not only pays attention to low-sugar/sugar-free products but also has specific expectations for the safety and practicality of sugar substitutes—directly consolidating the market demand foundation of the project.

Additionally, combining expert interview conclusions and extensive experimental accumulation, we have not only clarified the necessity of carrying out the new sugar substitute production project but also verified its technical reliability. Therefore, the above interviews and sugar substitute questionnaire survey collectively confirm the feasibility of our new sugar substitute production project.

Integrated Human Practices

Summary:

To determine the project topic, our team conducted a brainstorming session. Considering the growing demand for weight loss and the potential risks of traditional sugar substitutes in the market, we finally reached a consensus and identified "producing new healthy sugar substitutes using synthetic biology methods" as the core direction. After confirming the direction, we divided tasks clearly: Members of the wet lab team focused on literature research to explore technical pathways and optimization schemes for sugar substitute synthesis; Members of the dry lab team were responsible for designing public awareness questionnaires, contacting experts in various fields for guidance, and coordinating academic exchange activities. Through preliminary research, we initially identified agar oligosaccharides as the core research object, planning to rely on synthetic biology to achieve efficient production of such oligosaccharides and meet market demand for safe, high-quality sugar substitutes.

Starting from May, team members advanced their respective tasks. During the summer vacation, they efficiently completed the questionnaire survey, conducted multiple expert interviews, and participated in iGEM academic exchange activities: The questionnaire survey collected 330 valid data points, clarifying that females, young, and middle-aged groups are the main concerned groups for sugar substitutes. Consumers’ core demands focus on ingredient safety, taste similar to sucrose, and reasonable pricing—providing precise direction for project R&D and marketing; The interview with Mr. Mei (a diabetic patient) confirmed the practical needs and safety concerns of specific groups for sugar substitutes, providing a user perspective for product positioning; Dr. Shi Jing (biology, Zhejiang University) suggested expanding research from single agar oligosaccharides to dual oligosaccharide production, optimizing technology and market layout; Physician Wang Guoxing (endocrinology) and Professor Chen Shiguo (food science) provided insights on sugar substitute application risks and health boundaries from medical and nutritional perspectives; Section Chief Yang (Yuhang District Market Supervision Bureau) clarified key points for sugar substitute approval and promotional compliance; Furthermore, at the 2025 iGEM Hangzhou Meetup, our project was recognized by judges (especially for our HP work), and we received suggestions to optimize product taste—prompting the project to shift from single-product production to dual oligosaccharide production. In the future, we will continue to improve the project by integrating opinions from all parties.

1. Interview with Dr. Shi

Dr. Shi Jing graduated from the Biology Department of Zhejiang University and currently works at the College of Life Sciences, Zhejiang University, focusing on cutting-edge life science research. During the interview, Dr. Shi clearly suggested that the project could expand from researching a single type of agar oligosaccharide to include fructo-oligosaccharides, transforming into the production of two oligosaccharides: agar oligosaccharides and fructo-oligosaccharides. She emphasized that the newly added fructo-oligosaccharides are highly complementary to the originally studied agar oligosaccharides in terms of function and application scenarios:

Fructo-oligosaccharides are suitable for high-temperature processing scenarios such as baking and dairy products, meeting consumers’ needs for "sugar control + intestinal health." They also have a mature industrial foundation and are widely used in yogurt and baby food supplements.

Agar oligosaccharides, with advantages of low calories and resistance to oral pathogenic bacteria, are more suitable for ready-to-eat scenarios such as beverages and snacks. Although currently mainly produced in laboratories, the "directional catalysis of agarase" technology has reduced costs by 30%, and they have shown potential in extending the shelf life of functional beverages.

The combination of the two can cover a wider range of consumer needs and balance project risks and development space.

Dr. Shi also provided support for "adding fructo-oligosaccharides and transforming to dual oligosaccharide production" from technical and market perspectives:

Technically: In the early stage, Escherichia coli can be shared to complete the basic production verification of both oligosaccharides. In the later stage, Bacillus subtilis (which can increase the conversion rate of fructo-oligosaccharides to 65%) or specific engineered E. coli strains can be developed based on the characteristics of fructo-oligosaccharides, reducing R&D costs.

Market-wise: The industrialization of agar oligosaccharides is still in a blank stage. A dual-product layout can help enter the market through differentiation, avoiding competitive pressure from single products.

At the same time, she suggested simultaneously conducting theoretical research on synthetic biology methods for both oligosaccharides, referring to mixed sugar substitute formula cases for optimized design, and eliminating public concerns through unified authoritative certification and hierarchical science popularization—laying a solid foundation for R&D and promotion of the transformed project.

Summary Dr. Shi Jing gave practical suggestions for the oligosaccharide project from product, technology, market and research aspects. The key is for the project to stop focusing only on AOS and instead produce both AOS and FOS. These two sugars complement each other in use and scenarios, meeting more people’s needs. Technically, a single bacteria can be used for initial production testing, and more efficient strains developed later to cut costs. In the market, launching both products avoids competing with those selling only one. Dr. Shi also suggested researching their production methods while doing science popularization to ease people’s worries. These suggestions reduce project risks, leave room for development, and provide clear steps to help the project move forward steadily.

2. Interview with Professor Wang

The interviewee, Wang Guoxing, is an Associate Chief Physician in the Department of Endocrinology at Sir Run Run Shaw Hospital Affiliated to Zhejiang University School of Medicine. He specializes in the diagnosis and treatment of diabetes and its acute and chronic complications. Regarding the production and application of sugar substitutes, he analyzed the challenges and core viewpoints from a medical and practical application perspective:

In terms of challenges related to sugar substitutes, he clearly pointed out three key issues: high production costs, low production efficiency, and the lack of diversity in traditional degradation methods. Additionally, he emphasized the need to be alert to the risk of malnutrition that may arise from long-term sugar substitute use. When asked about the nutritional value of sugar substitutes, he did not provide a definitive conclusion, stating that the question was "difficult to answer" and required further research and verification.

Regarding the safety of sugar substitutes and intake recommendations, Physician Wang mentioned that China has clear approval regulations and strict standards for sugar substitute use. However, he noted that "strict standards do not mean no problems will occur," urging an objective view of their safety. For population applicability, he suggested that specific groups (such as diabetic patients) could consume sugar substitutes in moderation, while healthy individuals had no such need. From a healthy diet perspective, he stressed that excessive sugar intake is harmful, but complete sugar avoidance is also detrimental to health. Instead, people should reduce the intake of specific sugars like sucrose and fructose, and appropriately increase the intake of starchy foods. He did not propose specific suggestions for sugar substitute improvement; his focus centered on "reasonably controlling intake" and "paying attention to long-term health impacts," providing medical references for the population positioning and health promotion of sugar substitute products.

To sum up, combining his own clinical experience, Dr. Wang clearly analyzed issues related to sugar substitutes. He pointed out three challenges in sugar substitute production: cost, efficiency, and limited traditional degradation methods. He also noted that the nutritional value of sugar substitutes requires further research. Regarding safety and intake, he mentioned that China has standards for sugar substitute use, but their safety should still be viewed objectively. He suggested that diabetics can consume them in moderation, and emphasized that while excessive sugar intake is harmful, completely avoiding sugar is also unhealthy—people need to adjust their diet properly. His views centered on "controlling intake" and "focusing on long-term health" provide practical references for the positioning of sugar substitutes and healthy eating.

3. Interview with Professor Chen

Chen Shiguo, Vice Dean of the College of Food Science and Nutrition at Zhejiang University. The main research direction is functional carbohydrates (oligosaccharides) in aquatic foods and their active applications. From a professional perspective, we present core viewpoints on artificial sweeteners, dietary health and related metabolic issues:

Regarding the characteristics and functions of sugar substitutes, he clearly stated that sugar substitutes are not absorbed by the human body and do not cause an increase in blood sugar metabolism. The key to their role in weight loss lies in whether they produce calories. He also mentioned that due to the lack of decomposing enzymes, cellulose cannot be broken down by the human body, and sugar substitutes cannot replace drugs for controlling blood sugar. Elevated blood sugar is related to sugar intake, glycogen breakdown and gluconeogenesis (glycogen amino acids). Although the hypoglycemic mechanism plays a certain role, the issue of insulin resistance should also be taken seriously. In addition, excessive fat (such as fatty liver caused by fat accumulation in the liver, excessive fat in the heart, kidneys and subcutaneous tissue) is also an important factor affecting blood sugar.

In addition, he also mentioned the absorption characteristics of food: beverages such as cola and Sprite contain monosaccharides and disaccharides, which are absorbed quickly. Whole grains, due to their high fiber content, can slow down intestinal peristalsis and absorption. Modern refined foods accelerate absorption; The high price of low-fat milk in milk tea shops is due to the processing cost of removing fat. "Bi Gu" (a dietary approach that only drinks water and does not consume other foods) provides a scientific reference for the application of sugar substitutes and the design of diet plans

To sum up, Associate Dean Chen Shiguo systematically elaborated on the connections between sugar substitutes, meal replacements, and dietary health from a professional perspective. He clearly stated that sugar substitutes are not absorbed by the human body and do not raise blood glucose, and their role in weight loss depends on whether they produce calories; additionally, they cannot replace blood glucose-lowering drugs. He also pointed out that excessive fat affects blood glucose.Regarding meal replacements, he explained that they are low in calories and fat, which easily causes hunger to promote fat decomposition. However, completely avoiding sugar is harmful, and healthy blood glucose control requires "reducing intake + increasing exercise". Furthermore, he analyzed the absorption characteristics of different foods, providing a scientific reference for the application of sugar substitutes and the design of dietary plans.

4. Interview with Section Chief Yang

The interviewee, Section Chief Yang, works in the Food Production Section of the Yuhang District Market Supervision Bureau. Regarding the approval process for sugar substitute R&D and market launch, promotional compliance, and key food testing items, he provided clear answers based on regulatory requirements and practical supervision experience:

In the approval process from sugar substitute R&D to market launch, he clarified that China has strict approval requirements for sugar substitute food raw materials. For newly developed sugar substitute substances, safety assessment materials must be submitted to the National Health Commission in accordance with Article 37 of the Food Safety Law. The National Health Commission will review the materials within 60 days: those that meet the requirements will be approved and publicly announced, while those that do not will be rejected with a written explanation of the reasons—ensuring the safety of new sugar substitute raw materials.

Regarding the compliance of sugar substitute product promotion, Section Chief Yang pointed out that if the developed fructo-oligosaccharides and agar oligosaccharides focus on "natural and healthy" characteristics, the promotional claim of "aiding sugar control" is non-compliant and cannot be used. The claim of "low-calorie and suitable for weight loss groups" must be based on the test results of the final food’s nutrition label and defined according to the actual energy value; it cannot be claimed arbitrarily. At the same time, absolute terms prohibited by the Advertising Law must be avoided to ensure that promotional content is true and consistent with test data.

In terms of testing for foods containing sugar substitutes, three key aspects are emphasized:

Determine whether the sugar substitute material can be used: check if it is included in the National Food Safety Standard for the Use of Food Additives (GB 2760) or the list of new food additive varieties released by health inspection departments. If it is not included in either, confirm whether it has a history of traditional consumption and can be used as a regular food raw material.

If the sugar substitute is classified as a food additive, verify that its scope of application complies with the permitted use scope of that food additive.

Check whether the added amount meets the specified requirements. In particular, newly developed sugar substitute substances cannot be used directly; they must complete the compliance approval process first.

These regulations provide clear regulatory bases for the compliant production and market launch of sugar substitute products.

In summary, Yang, the section chief of the Market Supervision Bureau of Yuhang District, based on practical regulatory experience, clarified the compliance requirements for sugar substitutes from research and development to market entry. In terms of approval, new sugar substitutes must submit safety evaluation materials in accordance with the Food Safety Law and be reviewed and publicized by the National Health Commission. During promotion, the claim of "assisting in blood sugar control" is not compliant, and the claim of "low calories" must be based on the data in the nutrition label, and the absolute terms in the Advertising Law are prohibited. During testing, it is necessary to verify whether the sugar substitute is on the compliance list, whether the application scope is consistent, and whether the addition amount is compliant. New sugar substitutes must complete the approval process before use, providing clear regulatory guidance for the compliant production and market entry of sugar substitutes.

5. 2025 iGEM Hangzhou Meetup

On July 26, 2025, the 2025 iGEM Hangzhou Meetup was held at the Zijingang Campus of Zhejiang University. Experts from universities and institutions served as judges, including Dr. Dong Shan (Director of the Bio+ Institute), Mr. Zhang Xiaohan (2025 iGEM Official Ambassador), Dr. Lian Jiazhang (Professor of the School of Chemical Engineering and Bioengineering), Professor Meng Qiu (Associate Professor of the School of Bioengineering, Zhejiang University of Technology), Dr. Tan Zhou (Associate Professor of Hangzhou Normal University), and Dr. Zeng Xianfu (Wuhan University), among others. A total of 10 teams participated in the project exchange: 9 teams from Hangzhou and surrounding areas attended the offline exchange, and 1 team from Zhengzhou University participated online. All 10 participating teams presented high-quality projects focusing on different application fields of synthetic biology. The judges commented on the technical details and application prospects of each project, and the on-site communication was very active, providing valuable suggestions for the further advancement of each team's project.

After our team gave a detailed introduction to the progress of all aspects of our project, we received recognition from the judges, especially for our Human Practices (HP) work. They believed that our preliminary research and subsequent interviews with stakeholders were highly aligned with the project content, and the information obtained therefrom could well guide our project. Meanwhile, Judge Zhang Xiaohan put forward targeted suggestions based on market consumption trends and the project's existing plans. He emphasized that the project should focus on optimizing product taste in the future: currently, sugar substitute products generally have problems such as "stiff sweetness" and "bitter aftertaste", and it is necessary to improve the taste by adjusting the ratio (of ingredients) and other methods to enhance consumer acceptance. In addition, the project can also deeply integrate the market demands collected in previous interviews (such as the demand for heat-resistant sugar substitutes in baking scenarios and the demand for hypoallergenic sugar substitutes in children's food) with the experimental design in the laboratory. For example, develop special sugar substitute formulas for different application scenarios, or launch product combinations of "basic version + functional version". Such adjustments can not only expand the project's market coverage but also provide a clearer direction for the project's technological improvement and commercial implementation.

Overall, the 2025 iGEM Hangzhou Meetup was a fruitful event for synthetic biology project exchange. With authoritative judges and diverse participating teams, it facilitated in-depth discussions on project technologies and prospects. For our team, the recognition of our HP work affirmed the alignment of our research with project goals, while Judge Zhang Xiaohan’s suggestions on taste optimization and market-oriented product development provided clear directions. This meetup not only offered a platform for learning but also laid a solid foundation for our project’s further refinement and commercial advancement.