Xilinat

Xilinat is a biotechnology company addressing significant health and environmental issues in Mexico through the production of a sugar substitute. The company was officially founded in 2016 by Javier Larragoiti, a chemical engineer, who was motivated by his father's diabetes diagnosis in 2008. This personal experience highlighted the lack of appealing and healthy sugar alternatives on the market, prompting him to find a solution. Larragoiti, who holds an MSc in Biochemical Engineering from University College London, partnered with his former professor Lorena Pedraza, an expert in agricultural waste utilization, and food engineer Isabella Fernández, to develop the company.

The core of Xilinat's operation is a patented biotechnological fermentation process that transforms agricultural waste, specifically corn cobs, into xylitol. This method is a more sustainable and cost-effective alternative to the traditional chemical production of xylitol, which relies on wood, high temperatures, and pressure, making the final product expensive. Xilinat's process reportedly reduces production costs by as much as 40%. By purchasing corn cobs from farming communities in Mexico, Xilinat provides an additional revenue stream for farmers, many of whom live in poverty, and mitigates air pollution by preventing the common practice of burning this agricultural waste.

The company's primary product, Xilinat, is a 100% xylitol natural sweetener that mirrors the taste and texture of sugar. It serves both individual consumers and business-to-business channels, positioning itself as a healthy alternative for a wide audience, including people with diabetes, families with children, and those following low-carbohydrate or ketogenic diets. The product's key benefits include having 40% fewer calories and 75% fewer carbohydrates than sugar, a very low glycemic index of 7, and being non-cariogenic, meaning it helps protect teeth against cavities. Revenue is generated from the sale of Xilinat through online platforms, health food stores, and select supermarkets. The company has received grant funding and awards from various organizations, including the Chivas Venture, MassChallenge, and IKEA Social Entrepreneurship, to scale its production.

Keywords: Xylitol production, sugar substitute, biotechnology, agricultural waste, circular economy, sustainable food, diabetes management, food technology, natural sweetener, social enterprise, upcycling, corn cob waste, healthy ingredients, low-calorie sweetener, keto-friendly, dental health, environmental impact, sustainable agriculture, food innovation, impact investing, Mexican startup, fermentation technology