Environmental life cycle assessment of production of the non-nutritive sweetener sucralose (E955) derived from cane sugar produced in the United States of America: The SWEET project

Abstract

Purpose There is increasing concern about the detrimental health effects of added sugar in food and drink products. Sweeteners are seen as a viable alternative. Much work has been done on health and safety of using sweeteners as a replacement for added sugar, but very little on their sustainability. This work aims to bridge that gap with a life cycle assessment (LCA) of sucralose derived from cane sugar grown in the United States of America (USA). Methods An attributional, cradle-to-gate LCA was conducted on sucralose production in the USA. Primary data were derived from literature for the chlorination process, and all other data from background sources. Results are reported via the ReCiPe 2016 (H) method, with focus given to land use, global warming potential (GWP), marine eutrophication, mineral resource scarcity, and water consumption. Because sucralose has a much greater perceived sweetness than sugar, impacts are expressed both in absolute terms of 1 kg mass and in relative sweetness equivalence terms to 1 kg sugar. Scenario modelling explores the sensitivity of the LCA results to change in key parameters. This research was conducted as part of the EU Horizon 2020 project SWEET (Sweeteners and sweetness enhancers: Impact on health, obesity, safety and sustainability). Results and discussion GWP for 1 kg sucralose was calculated to be 71.83 kgCO2-eq/kg (sugar from sugarcane is 0.77 kgCO2-eq/kg). However, on a sweetness equivalence basis, GWP of sucralose reduces to 0.12 kgCO2-eq/kgSE. Production of reagents was the main contributor to impact across most impact categories. Sugar (starting material for sucralose production) was not a majority contributor to any impact category, and changing the source of sugar has little effect upon net impact (average 2.0% variation). Instead, uncertainty in reference data is a greater source of variability: reagent use optimization reduces average impact of sucralose production by approximately 45.4%. In general, sucralose has reduced impact compared to sugar on an equivalent sweetness basis, however, due to data uncertainty, the reduction is not significant for all impact categories. Conclusion This LCA is the first for sucralose produced from cane sugar produced in the USA. Results indicate that sucralose has the potential to reduce the environmental impact of replacing the sweet taste of sugar. However, data were derived from literature and future collaboration with industry would help in reducing identified uncertainties. Accounting for functional use of sucralose in food and drink formulations is also necessary to fully understand the entire life cycle impact.