Exciting Partnership Between Roquette and Bonumose to Accelerate Tagatose Growth
- Leading ingredients companies Roquette and Bonumose have recently announced a collaboration to propel the development of tagatose, a natural sweetener with promising health benefits. This partnership aims to leverage Roquette’s expertise in starch and sweetener operations with Bonumose’s innovative enzymatic technology to enhance the production scale of tagatose.
- Tagatose, produced by Bonumose using enzymes in maltodextrin from cornstarch, offers a range of advantages such as not spiking blood sugar levels, promoting dental health, and containing prebiotics.
The Implications of this Collaboration
The strategic alliance between Roquette and Bonumose, representing a French industry leader and an American innovator, reflects the increasing demand for advanced sugar alternatives in the food sector. Ed Rogers, CEO of Bonumose, expressed optimism about expanding the global reach of tagatose through this partnership.
Rogers highlighted the unique attributes of tagatose, including its resemblance to white sugar in taste and texture, along with its health benefits such as reduced calories and a low glycemic index. The collaboration with Roquette, known for its engineering capabilities and diverse market channels, is expected to drive innovation and market growth.
In a significant development, Bonumose inaugurated a tagatose production facility in Charlottesville, Virginia, in March 2023, strengthening its manufacturing and research capabilities. The funding for this facility was supported by industry giant Hershey, underscoring the potential of tagatose in the market.
Roquette, with a rich history dating back to 1933 and a global presence in the ingredients sector, is poised to enhance Bonumose’s technology reach beyond the U.S. Anne Hirsch, Head of Sugar Management at Roquette, emphasized the potential for innovation by integrating Bonumose’s technology with Roquette’s expertise in starch sweetener production.
The Rise of Tagatose and the Shift Towards Healthier Sweetening Solutions
Tagatose offers food manufacturers an opportunity to reduce product calories without compromising on sweetness, given its high sweetness level compared to sugar. Despite being classified as an added sugar by the FDA in 2022, tagatose is gaining traction as a natural sweetener option.
With a growing concern among consumers worldwide regarding sugar intake, food and beverage companies are exploring alternative sweetening sources. Natural sweeteners derived from plants, such as tagatose, monk fruit, and stevia, are becoming popular choices amid the shift away from artificial sweeteners.