A lower sugar New Year? Allulose helps TungLok achieve a 25 percent reduction

Tate & Lyle scientists at its food applications labs in Singapore helped to create a new and improved range of the celebration cakes for TungLok, providing the same great taste with at least 25 percent less sugar, fewer calories and additional dietary fiber.

The new product range will incorporate one of Tate & Lyle’s latest ingredients to hit the Singapore market – DOLCIA PRIMA Allulose – a low-calorie rare sugar that provides the sensory experience (taste and texture) of sugar without the calories.

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. Tate & Lyle's DOLCIA PRIMA Allulose product is also approved for use and is available in the US, Mexico, Colombia, Chile and Costa Rice enabling food and beverage manufacturers to create healthier products with the taste, sweetness and texture that are similar to that of sugar.

Tate & Lyle first announced this ingredient in March 2017 and product activity containing allulose has been very limited so far.

Abigail Storms, Vice President, Platform Management, Sweeteners, at Tate & Lyle told 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 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 percent 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.

TungLok’s Nian Gao is recognized by the Singapore Health Promotion Board for its reduced sugar and added fiber benefits under its Healthier Choice Symbol Program.

Harry Boot, General Manager at Tate & Lyle Asia Pacific and SVP Speciality Food Ingredients, said: “Our food scientists took great care to maintain the sticky and sweet eating experience families have loved for generations while reducing the amount of sugar in TungLok’s traditional Nian Gao dessert by at least 25 percent. We are proud to have developed a solution that respects the dish’s long heritage and special characteristics while helping consumers to meet their health goals.”

Mr. Andrew Tjioe, President and CEO at TungLok Group, said: "Tate & Lyle has been generous in sharing its knowledge on their products, and in helping us develop a healthier version of one of the most challenging New Year goodies to produce – the Nian Gao. Tate & Lyle’s team is quick and professional, which enabled us to produce excellent R&D results within a short time frame. The marketing and sale of our Nian Gao have just started, and we are already receiving many inquiries and positive responses from customers. We are confident that the products will be well received in the market.”

On collaborations with food innovation companies, food and beverage establishments as well as manufacturers, Mr Chee Hong Tat, Singapore's Senior Minister of State, Ministry of Health and Ministry of Communications and Information, said: “I believe that by bringing our efforts together across the supply chain – from research, ingredient development to food manufacturing – we will grow the market for healthier products and raise consumer awareness of healthier choices. Herein lies great potential to help transform the palate of consumers in Singapore and beyond, into the region.”