New sugar on the block: Cellobiose receives EU authorization as novel food

20 Jun 2023 --- The European Commission has greenlit the use and sale of a new natural, vegan sugar coined cellobiose from Savanna Ingredients. The Germany-based company is the first to produce the new sugar.

Cellobiose is extracted exclusively in Germany from domestic sugar beet. It is naturally an allergen- and lactose-free sugar.

The EC recently implemented the new rule in regulation (EU) 2023/943: “Cellobiose may be placed on the market in the Union. Cellobiose is included in the Union list of novel foods in the implementing Regulation (EU) 2017/2470.”

This means that the EU Commission has granted cellobiose authorization as a new food (novel food). Cellobiose can be sold and consumed in Germany and Europe from June 2023.

A naturally occurring sugar
Cellobiose is a twofold sugar (disaccharide) occurring naturally in small quantities, such as honey or maize.

“Cellobiose is a natural sugar with special properties comparable to those of lactose but without allergens. It could be used to replace lactose for people suffering from lactose intolerance. It can also intensify flavor in product recipes and protect valuable ingredients, flavors and vitamins,” explains Savanna’s managing director, Dr. Timo Koch.

“In nature, this sugar only occurs in very small quantities. We have accessed this way of nature and developed a process to produce this rare and special sugar on a large scale from beet sugar.”

Savanna Ingredients is a company of Pfeifer & Langen, a European food group.Cellobiose has a mild sweetening power of 20% compared to sucrose. It is particularly suitable in sausage and meat products as a lactose substitute and food supplement. It has better sensory properties compared to other lactose substitutes.

Moreover, the glycaemic index is 27 and its insulin index is 13. Cellobiose is also proven to be tooth-friendly (certified) and is kosher and halal.

The Federal Ministry of Food and Agriculture funded the development of cellobiose as a research project of Savanna Ingredients within the framework of the National Reduction Strategy for Salt, Fat and Sugar.

In addition to Savanna and Pfeifer & Langen, other companies, including Krueger GmbH & Co. KG) and universities are also involved.

Edited by Elizabeth Green

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