Stevia’s inherent bitterness and high purification costs have long presented obstacles. In this session, we’ll explore how protein engineering can address these challenges to create a better-tasting, cost-effective sweetener, exemplified by RebM—a better-tasting, cost-effective sweetener reshaping the food industry. We’ll discuss the economic and sensory advantages this approach brings to the food industry, as well as the broader potential of protein and enzyme design to enhance flavors, improve production efficiency, and offer more sustainable choices. Come join this discussion to learn about the science behind overcoming the “stevia puzzle” and discover how these methods can be applied to a range of food and agriculture needs—showing how tailored protein and enzyme solutions can help build a more efficient and flavorful future.