Natural enzymes exhibit insufficient catalytic activity and poor substrate specificity for commercial-scale production. Overcoming these kinetic bottlenecks is necessary to achieve viable yields of rare glycosides.

Limited availability of minor glycosides in native plant sources restricts flavor profile optimization. Expanding the library of accessible compounds overcomes the sensory limitations of major steviol glycosides.

The concentration of high-intensity sweeteners in raw plant material is insufficient for commercial viability. Increasing the recovery of specific glycosides from dried biomass reduces production costs and waste.