Sugar is a problem for all people involved. Those who farm it are unfairly paid and, in Mexico, often live in extreme poverty. For those who consume it, sugar exacerbates health challenges such as diabetes and obesity, and existing substitutes are expensive, bad-tasting, unhealthy in other ways—or all three.
Xilinat patented a biotechnological fermentation process to transform agricultural waste into xylitol, a natural, low-calorie sugar substitute. It looks and tastes like sugar, while protecting teeth against cavities—making it an ideal product for consumers with sugar-related health issues, such as diabetes or obesity.
Though xylitol production has historically involved an expensive series of chemical reactions, Xilinat’s approach is far cheaper. Because its production uses waste that would otherwise accumulate or be incinerated, Xilinat’s xylitol is also a sustainable and completely natural product. Additionally, buying agricultural waste from impoverished Mexican farmers enhances their local economies and reduces carbon-heavy incineration practices.
Mexico City, Mexico
- Javier Larragoiti Co-Founder, Xilinat