We are honored that Sweethoven Biotech was featured in the recent ZDF documentary “Zuckeralternativen – Genuss mit Beigeschmack”, broadcast on May 25, 2025. We sincerely thank the ZDF editorial team for including our vision of sweet-tasting dietary fibers as part of the public conversation on healthier sugar alternatives. The documentary presented a valuable overview of today’s sweetener landscape, including its technological, nutritional, and political dimensions.
However, as a science-driven company committed to transparency and evidence-based innovation, we feel the need to expand on certain aspects where the documentary offered an incomplete or potentially misleading picture.
1. The Fossil Origin of Most Synthetic Sweeteners
One important aspect that received little attention in the documentary is the origin of most synthetic sweeteners used in “light” and “zero” products. These compounds are predominantly manufactured from fossil-based raw materials — in contrast to the plant-based, enzymatically produced sweet fibers we focus on at Sweethoven Biotech.
Here are a few examples:
- Acesulfame K is made via sulfonation of acetoacetic acid derivatives, starting from petrochemical intermediates such as acetoacetic esters and sulfamic acid [Ager et al. (1998), Angewandte Chemie International Edition, 37(13‐14), 1802-1817; Link].
- Sucralose, though derived from sugar, undergoes chlorination reactions involving organochlorine intermediates, many of which are petrochemically derived [Jenner et al. (1982), U.S. Patent No. 4,362,869. Washington, DC: U.S. Patent and Trademark Office, Link].
These production routes stand in contrast to our own approach: the development of fermentable dietary fibers with natural sweetness, derived through enzymatic transformation of renewable carbohydrates. This is not just a health decision, but a climate-conscious one.
2. On the Health Impact of Sugar: Evidence from Independent Scientific Research
In the documentary, the following statement is made regarding the risk assessment of sugars:
“We are not aware of any studies that indicate that sugar somehow causes health issues.”
This claim contradicts a vast body of scientific evidence published by independent researchers from institutions such as Harvard, Oxford, and Johns Hopkins. Since the interviewee cited negates the WHO’s risk assessment of sugar, we have compiled a number of non-WHO, independent, and peer-reviewed studies that demonstrate the harmful effects of sugar on health:
Obesity & Weight Gain
- Lustig et al. (2012) described mechanistic and epidemiological links between sugar, particularly fructose, and metabolic disease [Nature, 482(7383): 27–29; Link].
- Ruanpeng et al. (2017) showed that sugar-sweetened beverage (SSB) consumption is strongly associated with obesity in adults and children [An International Journal of Medicine, 110(8), 513-520; Link].
Type 2 Diabetes
- Schulze et al. (2004) found that higher SSB intake significantly increased the risk of developing type 2 diabetes in a large cohort of U.S. nurses [JAMA, 292(8): 927–934; Link].
- Imamura et al. (2015) reviewed 17 cohort studies (310,000+ individuals) and found a 13% higher risk of type 2 diabetes per daily SSB serving, even after adjusting for body weight [BMJ, 351: h3576; Link].
Cardiovascular Disease
- Yang et al. (2014) analyzed U.S. data showing that individuals with high added sugar intake had a significantly increased risk of dying from cardiovascular disease [JAMA Intern Med, 174(4): 516–524; Link].
Liver Disease & Insulin Resistance
- Jensen et al. (2018) highlighted the role of excessive fructose in developing non-alcoholic fatty liver disease [Journal of hepatology, 68(5), 1063-1075; Link].
Dental Health
- Moynihan & Kelly (2014) demonstrated a strong correlation between sugar consumption and dental caries in their systematic review [Journal of Dental Research, 93(1): 8–18; Link].
The scientific consensus is clear: frequent and excessive sugar consumption increases the risk of multiple non-communicable diseases. To suggest there are no studies supporting this link is not only inaccurate — it misinforms public discourse and policy.
Our Mission: Sweetness without Fossil Carbon or Health Risks
At Sweethoven Biotech, we use natural enzymes to transform plant-based sugars into health-promoting, gut-friendly sugar alternatives. Our solutions are:
- Free from synthetic additives
- Not digested as caloric sugars
- Derived from renewable resources
- Scientifically backed for safety and functionality
We aim to support a food transition that reduces not only sugar but also the climate and health footprint of sweeteners — including those marketed as “zero calorie.”
Thank You, ZDF – Let’s Keep the Dialogue Going
We once again thank the ZDF team for showcasing our work and starting this important public discussion. We hope future contributions will delve even deeper into the origin, production, and systemic implications of sweetener alternatives.
We at Sweethoven Biotech remain committed to advancing both scientific understanding and practical solutions — and we welcome further dialogue with media, researchers, policymakers, and consumers alike.