Tate & Lyle Launches Crystalline Allulose, Their Latest Sugar Reduction Solution

23 Mar 2017 --- Tate & Lyle PLC have announced a line extension to DOLCIA PRIMA Allulose, a low-calorie sweetening solution that provides the full taste and enjoyment of sugar, but without all the calories. The new DOLCIA PRIMA Crystalline Allulose offers all of the same benefits as DOLCIA PRIMA Allulose Syrup, and opens up new categories and applications such as tabletop sweeteners, dry beverage and meal replacement mixes, fat-based creams and chocolate confectionery.

Product activity containing allulose has been very limited so far, however, Innova Market Insights has tracked Quest Cereal Protein Bar Waffle Flavor (pictured, below) in the US, which contains the ingredient. It features the claim: “contains all the sweet, comforting crunch of a junk food cereal bar, with all the incredible nutritional profile.” The product ingredient list includes: [protein blend (milk protein isolate, whey protein isolate), allulose, soluble corn fiber (prebiotic fiber). The company also offers Quest Click to EnlargeBeyond Cereal Protein Bar With Cinnamon Roll Flavor, which calls allulose: “a revolutionary sweetener found in nature that offers all the taste and texture of traditional sugar.”

Allulose is a rare sugar that exists in very small quantities in nature. It can be found in foods such as figs, raisins, molasses and maple syrup. DOLCIA PRIMA Allulose is approved for use and is available in the US, Mexico, Colombia and Chile, enabling food and beverage manufacturers to create healthier products with the taste, sweetness and texture that – until now – only sugar could provide.

“DOLCIA PRIMA Crystalline Allulose provides manufacturers with another sweetening solution to reduce calories in their products without affecting consumer acceptance,” said Abigail Storms, Vice President, Platform Management, Sweeteners, at Tate & Lyle. “We’re excited about the possibilities this additional form of allulose brings to manufacturers and their consumers.”

Storms spoke with FoodIngredientsFirst: “DOLCIA PRIMA Crystalline Allulose was a parallel project to our Allulose Syrup, which was launched in 2015. We’ve been working on developing the ingredient in this form for quite some time as there was an appetite in the market for a product that offered the same benefits as our syrup, but could be used in additional applications.”

“DOLCIA PRIMA Crystalline Allulose is approximately 70% as sweet as sugar, so for manufacturers to achieve the equivalent level of sweetness in their products they can either add slightly more Allulose or use it in combination with a high-intensity sweetener such as Stevia or Sucralose to give a great taste profile,” explains Storms.

“DOLCIA PRIMA Crystalline Allulose is the ideal ingredient to use in confectionary as it can reduce calories and provides the same bulk and texture that sugar usually would, giving manufacturers the opportunity to create great tasting products that consumers have come to expect. The ingredient can also be used in both hard and soft confectionary, including chocolate.” 

“There are defined usage levels by category under the US GRAS notices,” she adds. 

“The ingredient is simply labelled as ‘Allulose’ in ingredient lists. It exists in nature and is consumed every day in fruits such as raisins and figs. European approval is expected, but there’s no precise date to announce yet.”

Commitment to Helping Manufacturers Create Healthier, Tastier Products
With obesity rates climbing to more than one-third of the US population, food and beverage manufacturers have the opportunity to make a difference by offering more lower-calorie options to consumers. Allulose can play a part in empowering the industry to reduce calories and promote health and wellness.

In fact, nearly 75% of health professionals indicate an interest in recommending products made using allulose when making suggestions to reduce excess calories. They agree that their patients and clients are more likely to adhere to diet and lifestyle management if they have low-calorie options that have the same great taste and texture as full-calorie versions.

Additionally, Tate & Lyle research has shown that DOLCIA PRIMA Allulose does not raise blood glucose or insulin levels in Click to Enlargehealthy individuals and those with type 2 diabetes. This innovative ingredient provides significant possibilities for the diabetes community.

After developing numerous prototypes, Tate & Lyle understands how allulose works in combination with caloric sweeteners to effectively reduce calories in full-sugar products and when used in combination with non-caloric sweeteners it can be used to create healthier, tastier low- or reduced-calorie products. Because of its great taste and texture benefits, DOLCIA PRIMA Allulose can be an integral part of an ingredient toolbox to help manufacturers reach calorie-reduction goals without sacrificing consumer acceptance.
 
A Functional Solution for Manufacturers to Reduce Calories
DOLCIA PRIMA Allulose Syrup and DOLCIA PRIMA Crystalline Allulose can be used in a range of applications to reduce calories in full-sugar products and make existing low-calorie products taste even better. DOLCIA PRIMA Crystalline Allulose delivers a clean, sweet taste with just 5% of the calories of sugar. In fact, foods and beverages formulated with DOLCIA PRIMA ranked above or at parity with full-sugar/full-calorie versions in preference tests across a range of products.

DOLCIA PRIMA Allulose can be formulated successfully into many different food and beverage products that usually contain sugar because it delivers many of the functional benefits that sugar offers, such as browning when baking, and adding bulk and texture to products. 

It also depresses the freezing point in frozen products. Based on Tate & Lyle’s sweetening expertise and prototyping, the company knows how to make allulose work well in a wide variety of applications to efficiently bring lower-calorie products to market in the following categories:

•    Carbonated and non-carbonated beverages
•    Rolls, cakes, pies, pastries, cookies and frostings 
•    Yoghurt, both regular and frozen
•    Frozen dairy desserts, including regular ice cream, soft-serve and sorbet
•    Salad dressings
•    Jams and jellies
•    Chewing gum
•    Hard and soft candies
•    Sweet sauces and syrups
•    Gelatins, puddings and fillings
•    Fat-based cream used in modified-fat/reduced-calorie cookies, cakes and pastries
•    Coffee mix
•    Tabletop sweeteners

by Elizabeth Kenward

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