Uncovering Innovation in Sugar Reduction
Closely track emerging trends, new technologies, policy changes, and more with regular bite-sized insights from industry experts.
February 3, 2024
Allulose Crystallisation
Manufacturers encounter significant hurdles in achieving uniform crystalline allulose, often resulting in caking and rapid solidification upon exposure to moisture, particularly during transportation and storage. These challenges hinder the usability of allulose as a functional sweetener in both the food and medical sectors.
Samyang Corporation's patent introduces an innovative approach to address these issues. Their method yields allulose crystals with distinctive X-ray diffraction patterns and specific physical attributes, including low hygroscopicity and enhanced flowability. By carefully controlling crystal growth through supersaturation levels and seed crystal surface area usage, the innovation produces allulose crystals with reduced tendencies to cake and solidify.
The impact of this advancement is substantial. The new allulose crystals demonstrate a 25% reduction in moisture absorption and an 85% decrease in hardness increase under pressure compared to previous forms. With improved storage stability, diminished hygroscopicity, and enhanced handling properties, these crystals expand the potential of allulose as a sugar substitute across various medical and food applications. Ultimately, they contribute to promoting healthier lifestyle choices for patients and consumers alike.
January 26, 2024
D-Tagatose Production
The industrial production of D-tagatose has long faced challenges due to the absence of efficient enzymes suitable for food manufacturing conditions. Enzymes capable of catalyzing the conversion of D-galactose to D-tagatose at moderate temperatures and pH levels have been scarce, resulting in complex and costly production processes that hinder large-scale adoption.
Jiangsu University's breakthrough introduces a gene for L-arabinose isomerase (BAAI) from Bifidobacterium adolescentis, demonstrating exceptional efficacy in converting D-galactose to D-tagatose. Operating optimally at pH 6.5 and 55℃, this enzyme seamlessly integrates with existing lactose hydrolysis methods. With a remarkable 90% conversion efficiency, BAAI streamlines the production of D-tagatose, eliminating the need for complex reactions associated with alternative approaches.
The patented BAAI enzyme represents a significant advancement, offering a 90% conversion rate from D-galactose to D-tagatose, a notable improvement over previous methods. This enzymatic innovation enhances the cost-effectiveness of D-tagatose production, mitigating issues related to byproduct formation and energy consumption while simplifying manufacturing processes. With its low caloric content and health-enhancing properties, D-tagatose produced using BAAI holds promise for various applications in food manufacturing, particularly in diabetic care, weight management, and overall health promotion, marking a noteworthy milestone in the medical food sector.
January 24, 2024
Enhancing Brazzein Sweetness
Brazzein, sourced from West African plants, boasts extraordinary sweetness akin to sucrose. However, its extraction poses challenges, with low yields hampering large-scale production.
In a breakthrough move, Qingdao Vland Biotech Group leverages protein engineering to introduce specific gene mutations into Brazzein, significantly enhancing its sweetness. This optimized version is efficiently produced in Pichia pastoris, a yeast ideal for commercial fermentation.
The engineered Brazzein mutants exhibit remarkable sweetness boosts—133%, 233%, and 300% compared to the wild-type protein. This innovation meets market demands for natural, safe, and low-calorie sweeteners, heralding a transformative era for the food and beverage industry.
January 19, 2024
Sweetener Composition
The food and beverage industry faces the challenge of delivering sweetening solutions that cut down on calories while preserving taste and functionality, a priority as consumer health awareness grows.
In response, Tate & Lyle Technology Limited presents a sweetener composition featuring 25-30% allulose, 5-30% glucose, and 40-60% fructose. This blend mirrors the sensory profile of high-fructose corn syrup (HFCS) while offering a lower-calorie option. Notably, it seamlessly replaces HFCS or sucrose in recipes.
The impact is substantial: the sweetener compositions yield about 25% fewer calories compared to HFCS or sucrose. This significant calorie reduction doesn't compromise the sensory experience of food and beverage products. It represents a significant stride in the sweetener market, meeting nutritional goals and consumer desires for healthier options.
January 14, 2024
Reduced Sugar Milk Chocolate
Confectionery manufacturers face the challenge of reducing sugar in chocolate products for health reasons while maintaining the beloved taste and texture that consumers crave. Crafting milk chocolate with lower sugar content without compromising its essence presents a significant hurdle.
Enter The Hershey Company's innovation: milk chocolate confectionery products infused with rare sugars like allulose to achieve reduced sugar levels. Their method focuses on retaining chocolate's desirable traits—like stable viscosity and texture—by fine-tuning factors such as particle size, fat content, moisture, and the use of emulsifiers.
The impact is noteworthy: these confectionery creations effectively slash sugar content while upholding chocolate's essential characteristics. This breakthrough offers a healthier option for milk chocolate enthusiasts without sacrificing the decadent taste and texture they cherish.
January 8, 2024
Innovative Beverage Sweetening Method
In the beverage industry, striking the right balance of sweetness without the added calories of sugar poses a significant challenge. While consumers crave a certain level of sweetness in their drinks, traditional high-intensity sweeteners often fall short, leaving behind unpleasant aftertastes.
Enter Suntory Holdings Ltd's innovation: a beverage formula that combines high-intensity sweeteners with amino acids or their derivatives in small, subtle doses. This unique blend amplifies the perceived sweetness beyond what the sweetener alone can achieve, all without introducing any noticeable taste from the amino acids.
The impact is palpable: the resulting beverage boasts an intensified sweetness level, where the perceived sweetness (X3) surpasses that of the high-intensity sweetener (X1) by more than 10%. This breakthrough allows beverage manufacturers to craft low-calorie drinks with the desired sweetness, minus the drawbacks associated with high-intensity sweeteners alone.
