Ingredient giant Ingredion has partnered with Matsutani Chemical Industry Co. to bring the rare sugar allulose to the Americas and aid sugar reduction efforts for food and beverage manufacturers. The rare sugar, which will maintain Matsutani’s Astraea brand, will be manufactured by Ingredion in Mexico and will be marketed across the Americas in 2019. Allulose, also known as psicose, is a monosaccharide and contains virtually no calories. It has the bulk, texture and taste of regular sugar, and 70% of the sweetness.
Tate & Lyle submits allulose clinical trial in support of FDA labeling petition — Food Chemical News
Tate & Lyle Ingredients Americas LLC says a clinical trial that shows allulose does not operate as a sugar and lead to tooth decay is another reason why FDA should exempt the low-calorie sweetener from being included as a carbohydrate, sugar or added sugar on the Nutrition Facts label.
German startup planning to scale up production of allulose — Candy Industry Magazine
German startup Savanna Ingredients GmbH has begun producing initial quantities of allulose with the goal of producing the natural, virtually calorie-free sugar on a larger scale.
The sugar’s calorie content is 0.2 kcal, which would fall under the European Union’s “without calories” classification. Savanna plans to apply for approval to classify the product as a foodstuff in Europe.
Allulose’s taste and functional characteristics make it suitable for different applications, including soft drinks and bakery items, among others. Production capabilities are being expanded at Savanna’s Elsdorf site to accommodate future demand.
“Enormous potential for the nutrition of millions”: Savanna Ingredients develops natural sugar without calories — Food Navigator
Germany’s Savanna Ingredients has developed a process to produce allulose – “real sugar without calories” – on a mass scale. Savanna Ingredients is a German start-up that came out of the Innovation Centre of the sugar producer Pfeifer & Langen. For years, the group has been working on a project to develop large-scale production of a zero calorie, natural sugar, allulose.
Icon Foods CEO: “Out of all the projects that are in the R&D que, allulose is dominating” — Food Navigator
Allulose is generating a lot of discussion and exposure within food and beverage companies, but some are waiting to see how the FDA rules regarding whether it has to be listed as a sugar, since it is not metabolized like a sugar.
An ultra low-calorie sugar found naturally in jackfruit and figs that Tate & Lyle, Matsutani and CJ CheilJedang are making in commercial quantities from corn using enzymes, allulose has the clean taste, bulk and functionality of regular sugar (sucrose) and about 70% of its sweeteners.
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