Allulose is a monosaccharide sugar that has a sugar-like taste and does not impact blood glucose or insulin levels
Image: Allulose is a natural sweetener that can be used in food, beverages, dairy, bakery and confectionary products. Photo: courtesy of Bruno Glätsch from Pixabay.
Blue California, an ingredient supplier and manufacturer, is set to introduce natural rare sugar allulose by the end of this year.
The company has announced the achievement in advancing the commercialisation of next-generation allulose.
Blue California is expecting to secure a GRAS “No Question Letter” from the FDA in 2020.
Blue California’s sales and marketing VP Katie Ferren said: “Blue California is in a good position to offer a competitive price for our nature-based allulose ingredient to food and beverage manufacturers that are seeking to reduce calories, and replace sugar and sucrose.”
Allulose monosaccharide sugar for carbonated and non-carbonated food and beverages applications
The company’s allulose has been produced from natural substrates using an advanced bioconversion technology for the production of a natural and non-GMO sweetener.
Allulose is a monosaccharide sugar, which offers a sugar-like taste and texture with around one-tenth of the calories of full caloric sugar.
The formulators can use the natural sweetener in a spectrum of products, including food, beverages, dairy, bakery and confectionery.
The FDA has allowed the use of allulose in different applications such as carbonated and non-carbonated food and beverages.
Initially, allulose is detected in wheat and found in select fruits such as figs, raisins and jackfruit.
Allulose is also a better solution for diabetics and people measuring their blood sugar levels, as it will not have any impact on blood glucose or insulin levels.
Blue California is also planning to work with its customers on offering ingredient expertise, competitive pricing, and market knowledge on its allulose.
Blue California technical and regulatory affairs director Hadi Omrani said: “Our preparation to achieve a large-scale position has been incremental in research and development, and now we are ready to achieve GRAS status to offer a valuable ingredient that is truly marketable and functional commercially.”
Since 20 years, Blue California has been producing natural compounds and botanical extracts used in food products, beverages, cosmetics, the fragrance and flavour industries and nutraceuticals.