Shoolini varsity scientist creates eco-friendly sugar substitute

In a breakthrough, Dr Srishti Mathur of Shoolini University has developed the first biotechnological method to produce xylitol — a natural, low-calorie sweetener with a glycaemic index of just 7, compared with sugar’s 68.

The diabetic-friendly alternative is produced by converting brewer’s spent grain (BSG), the main byproduct of beer production, into a high-value, eco-friendly sugar substitute. The innovation not only transforms industrial waste into a valuable resource but also helps address the growing challenge of diabetes while advancing environmental sustainability.

The research was conducted under the supervision of Prof Dinesh Kumar, Head, School of Bioengineering and Food Technology, Shoolini University. The process has resulted in four patents and represents a significant advancement over conventional xylitol production methods.

The Food Safety and Standards Authority of India (FSSAI) has approved xylitol for use and is recognised as Generally Recognised as Safe (GRAS) by the US Food and Drug Administration. The sweetener can be used in sugar-free chocolates, chewing gums, beverages and diabetic-friendly desserts, making it suitable for everyday consumption.