Codexis, Inc. and Tate & Lyle have extended and deepened their relationship to enhance the production of two of Tate & Lyle’s newest sweeteners: DOLCIA PRIMA® Allulose and TASTEVA® M Stevia Sweetener. Codexis’ latest novel enzyme products, generated in close collaboration with Tate & Lyle’s experts, will enable additional production efficiencies and further enhance Tate & Lyle’s ability to accelerate sugar and calorie reduction with best tasting, cost effective sweeteners. The new enzyme variants, which replace existing Codexis enzymes, are expected to allow Tate & Lyle to convert raw material into more finished stevia and allulose, reducing the already highly competitive cost of goods on the two products. TASTEVA® M Stevia Sweetener is a high-potency stevia sweetener which is more than 200 times sweeter than sugar, and is stable in processing and storage conditions over a wide pH range, making it ideal for use in low-pH systems such as beverages. The enzyme-enabled processing of stevia leaf extract gives TASTEVA® M a competitive cost-in-use for food and beverage product formulators, providing strong end-market potential for the clean-label, sugar-replacement product. DOLCIA PRIMA® Allulose is a rare sugar which offers the sweet taste and functionality of sugar, but with only a fraction of the calories of sucrose and without the glycemic impact. Allulose behaves like sugar; it brings texture, browning and bulk to baking and mouthfeel to beverages and ice cream, making formulation easier for food and beverage manufacturers looking for sugar reduction solutions. Given the sugar-like functionality that allulose provides, without the calories, its use is expected to accelerate in practically any food and beverage category that conventionally employs nutritive and non-nutritive sweeteners.