Ingredion and Japanese chemical company Matsutani Chemical Industry Co have agreed a new development partnership, which will see the companies produce and market the new Astraea Allulose sweetener in the Americas from 2019.
Astraea Allulose is 70% as sweet as sucrose, and Ingredion claims that the ingredient will allow manufacturers to reduce sucrose in their recipes and develop reduced-calorie food and beverages to meet changing consumer demands.
The sweetener will be manufactured in Mexico and can be used in a wide variety of applications, including beverages, dairy, bakery and confectionery products.
Ingredion says that the release of the ingredient will support the company’s goal to grow its specialities business to $2 billion in annual sales by 2022.
Tony DeLio, senior vice-president of corporate strategy and chief innovation officer at Ingredion said: “Reducing sucrose is an emerging global trend and can be a challenge for manufacturers, who are looking to match the sweet taste of sugar while achieving the same functional benefits in their products.
“By combining our manufacturing network and global footprint alongside Matsutani’s pioneering work in rare sugars, we will bring exciting opportunities grounded in innovation to meet the needs of the evolving food industry ahead of sugar labelling changes.”
Rob Ritchie, president and general director of Ingredion Mexico added: “We are growing our trend-connected engine of innovation by expanding our footprint in Mexico and adding allulose to our diverse portfolio of sugar reduction solutions.
“We look forward to leveraging Ingredion’s Idea Labs and applying our technical expertise to help manufacturers find the right solutions and create reduced sugar and better-for-you products with optimal texture and performance.”
Yoshinobu Matsutani, executive vice president at Matsutani said: “Matsutani spent more than 15 years developing, researching and refining the world’s first rare sugars including Astraea Allulose.
“Matsutani has also produced more clinical studies and conducted more research on rare sugars than any other allulose supplier. We are excited to see Ingredion bring Astraea Allulose to food and beverage formulators across the Americas.”
© FoodBev Media Ltd 2019
World Dairy Innovation Awards – DEADLINE EXTENDED!
Enter before 17 May to ensure you are part of the industry’s leading awards scheme. Don’t miss out on having your dairy innovations recognised.