Roquette, Bonumose sign cooperation agreement to enhance tagatose production 

USA- Ingredients giant Roquette and enzymatic solutions provider Bonumose have signed a cooperation agreement to develop and encourage the utilization of the natural sweetener tagatose. 

According to the joint statement announcing the move, the two ingredient companies will combine Roquette’s starch and sweetener technology with Bonumose’s enzymatic technology to increase the production scale for the natural sweetener. 

Tagatose is a preferred natural sweetener because it does not cause an increase in blood sugar levels or cause tooth decay. It also contains healthy elements like prebiotics. The natural sweetener is currently exclusively produced by Bonumose using enzymes from cornstarch. 

The cooperation agreement is a reflection of a growing interest in more advanced sugar alternatives in the market. 

According to a recent survey by HealthFocus International, consumers are increasingly on the lookout for healthire alternatives I the food and beverage sector. The survey revealed 55% of consumers worldwide are concerned about their sugar intake, which directly influences their purchasing decisions.  

Although stevia and monk fruits are growing in popularity as sugar alternatives for food and beverage manufacturers, tagatose and other natural ingredient alternatives are also growing in popularity.  

The cooperation agreement will mark the first time the natural sweetener is produced on a large, industrial scale.  

The natural sweetener can help food companies lower the calories present in their products while retaining the same sweetness profile and intensity. According to Bonumose, tagatose contains 90% of the sweetness of sugar. 

The FDA declared the natural sweetener safe and recommends that food companies that choose to utilize it in their production process classify it as an added sugar in their ingredient listing.  

Bonumose welcomed the cooperation agreement, expressing optimism that the planned scale-up will help the ingredient reach a wide global market and alter the ingredients industry. 

Roquette also hailed the move, expressing optimism over the potential for innovation by using Bonumose’s advanced enzymatic technology.  

Anne Hirsch, Bonumose’s Head of Sugar Management, said, “Our large-scale starch sweetener production expertise can significantly enhance processing efficiency post enzymatic conversion.” 

“This partnership aligns with our long-term vision of sustainable production and meeting the growing global demand for sweetening solutions.” 

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