Sweeteners in focus: From allulose to stevia… in dialog with Ingredion

“We’re seeing this total world development in the direction of sugar discount pushed each by client demand and considerably by laws, whether or not it’s labeling modifications or taxes,” ​Yates informed FoodNavigator-USA.

While Ingredion is seeing sturdy demand for a spread of merchandise in its sweeteners portfolio, the uncommon sugar allulose – which has 70% of the sweetness of sugar however solely a fraction of the energy – is among the most enjoyable substances it has labored with shortly, he mentioned.

“Allulose may be very thrilling. You simply don’t have manymerchandise that come alongside which are very low calorie with the performance that allulose has, the sweetness, the bulking. We’ve seen a whole lot of curiosity in allulose for confectionery, protein bars, diet bars, dairy, and to a lesser diploma, we have seen it in drinks and in baking.”

Allulose manufacturing

However, there are solely a handful of allulose producers, together with Ingredion, which teamed up with Matsutani to start out manufacturing the sweetener in Mexico in late 2019; Tate & Lyle​​​ which manufactures allulose in Loudon, Tennessee; Korean corporations CJ CheilJedang​​​ and Samyang Corp​​​; and Chinese corporations (the place merchandise coming into the US are topic to a hefty tariff) together with Shandong Bailong Chuangyuan Bio-Tech Co., Ltd​​​ and Shandong Baolingbao Biotechnology Co., ltd​​​.

Bonumose​​​​ is engaged on various manufacturing processes it claims can eradicate some processing steps and considerably enhance yields, paving the way in which for its “mass market​​​” adoption, however has not but introduced a product to market. 

According to Yates, “There areactually others which are evaluating coming into {the marketplace} and as allulose grows in recognition I believe we completely will see extra gamers are available in. I believe there was a time frame the place there was some allocation happening inside the market, however from what we have seen, that is principally subsided, and I’d say issues are actually recovering to what the extra regular state of affairs would possibly appear to be.”

At Ingredion, he mentioned, “We reduce the ribbon on the​ [allulose] plant ​[in Mexico] in November of 2019 and we’re actually watching the market develop and taking a look at our choices to proceed to provide the market, whether or not that be from Mexico for the North American market or whether or not we take a look at different potential vegetation to fabricate from. We see this as having broad enchantment in Asia in addition to different areas.”

In Europe, he mentioned, “It continues to be not accepted, however there are a variety of energetic purposes, though we do not know the way lengthy it would take to get accepted, and positively COVID hasn’t completed us any favors because it pertains to among the timing on this stuff.”

A reasonably mainstream ingredient or a really mainstream ingredient?

Generally, the provision of crystalline allulose has been a bit of tighter than the liquid product, he mentioned: “With any new ingredient, storage of dry substances is far simpler to deal with for purchasers as liquid requires tanks, however because the product continues to develop and prospects have greater utilization charges, liquid turns into advantageous. But, within the preliminary levels, for logistics and dealing with functions, some individuals are extra fascinated with crystalline.”

Asked whether or not the value of allulose continues to be a barrier to extra widespread adoption, he mentioned: “If you take a look at erythritol, a really related priced ingredient, it has nonetheless grown considerably within the final even 12 months to 2, so there’s nonetheless a whole lot of alternative. The distinction is whether or not allulose could be a pretty mainstream ingredient versus a really mainstream ingredient.”


Allulose – which is discovered naturally in a wide range of vegetation, however is produced commercially through a multi-step course of sometimes beginning with corn starch – has gained vital traction over the previous 12 months, with some high-profile manufacturers from Chobani to Kellogg’s utilizing the low-cal uncommon sugar in new launches.​​ 

While allulose nonetheless counts as ‘carbs’ on meals labels, the tooth-friendly ingredient has 70% of the sweetness of sucrose however solely 0.4 energy per gram, with a negligible impact on blood sugar and insulin, and has garnered a whole lot of curiosity following the FDA’s resolution​​ to exclude it from the entire and added sugars declarations on the Nutrition Facts panel.

Image credit score: Chobani

Consumers and allulose

Consumers, in the meantime, don’t sometimes know precisely what allulose is, though some early adopter manufacturers have completed a very good job of training them, he mentioned.

“In a client research, we requested folks that did not learn about allulose what they thought it may be, and overwhelmingly they steered it was a sweetener of some kind, so I do assume customers, even when they’ve not heard of it, would possibly nonetheless know that it is a sweetener. We proceed to see very optimistic info on social media, and we’re seeing consciousness enhance quite quickly, and extra firms are spending time to elucidate what allulose is.”

While prospects select whether or not to label substances as ‘pure,’ a thorny situation in meals advertising and marketing, mentioned Yates, “We ask customers their views on naturalness… and we do discover that customers shopping for allulose understand it as pure, as a result of it happens in nature ​[allulose is found naturally in figs and some other fruits, but produced on a commercial basis through a complex multi-step process starting with corn].”

Stevia… from Reb A to Reb M

When it involves stevia, he mentioned, “What we have seen is the continued evolution of better-tasting steviol glycosides​ [such as Reb M] which has opened up numerous doorways as a result of you may get deeper reductions in energy in harder purposes. We additionally proceed to work on how we are able to decrease prices to drive larger adoption.”

On the formulation entrance, he added: “What you are seeing is a whole lot of mixtures of various steviol glycosides. I do not assume the marketplace for Reb A will disappear although, though it would play much less of a task as a standalone stevia sweetener.”

Sucralose… nonetheless in excessive demand

While the development is clearly in the direction of extra ‘pure’ sweeteners, demand for the bogus sweetener sucralose stays sturdy as a result of it nonetheless performs so effectively in sure purposes, he mentioned.  

“For sucralose, progress nonetheless stays very sturdy in all areas of the world.”

The sweeteners innovation pipeline

So what in regards to the innovation pipeline? With so many substances now being produced through fermentation – with microbes now producing all the pieces from steviol glycosides and dairy proteins to collagen – is Ingredion exploring new sweeteners which are present in nature, however might be produced extra effectively by microbes?

“Absolutely,” ​mentioned Yates. “We’re at all times looking out… whether or not or not it’s extra bulking sweeteners like allulose, or whether or not or not it’s excessive depth sweeteners, and we’ve got energetic packages in each.”

He added: “We have a partnership​​ with​ [synthetic biology company] Amyris ​[Ingredion, via its PureCircle subsidiary, is the exclusive global b2b commercialization partner for Amyris’s sugar reduction technology that includes fermented Reb M], and we’re taking a look at numerous completely different alternatives to proceed to broaden that by way of their fermentation know-how, and it may cowl substances that happen in nature or not.”

Supply chain blues: ‘We’re seeing ocean freight charges nonetheless at very elevated ranges’

Asked in regards to the provide chain – a difficulty shifting greater and better up the agenda in company earnings calls as of late – he mentioned: “We’ve seen total provide interruptions, which is broader than simply sweeteners from corn.

“We’re seeing ocean freight charges nonetheless at very elevated ranges and in some instances nonetheless rising and there’s been port congestion, which may be very disruptive to the provision chain. In some instances, air freight is an choice however in lots of instances it is probably not a really economically viable choice, so we have seen disruptions due to that.

“And it goes past simply ocean freight, so we’re speaking about trucking and rail and nearly any type of logistics, we’ve seen disruptions globally,

As for corn-derived sweeteners, he mentioned: “We’ve seen uncooked materials pricing rise, no doubt, and corn pricing right this moment continues to be what I’d think about traditionally greater than regular. We actually noticed costs in China, corn costs, speed up quickly final 12 months, however whereas they’re nonetheless elevated, they’ve since come off these highs.”


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