(LONDON) – 22 March 2017 – Tate & Lyle PLC (“Tate & Lyle”), a leading global provider of food ingredients and solutions, announces a line extension to DOLCIA PRIMA® Allulose, a low-calorie sweetening solution that provides the full taste and enjoyment of sugar, but without all the calories. The new DOLCIA PRIMA® Crystalline Allulose offers all of the same benefits as DOLCIA PRIMA® Allulose Syrup, and opens up new categories and applications such as tabletop sweeteners, dry beverage and meal replacement mixes, fat-based creams and chocolate confectionery.
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. DOLCIA PRIMA® Allulose is approved for use and is available in the US, Mexico, Colombia and Chile, enabling food and beverage manufacturers to create healthier products with the taste, sweetness and texture that – until now – only sugar could provide.
“DOLCIA PRIMA® Crystalline Allulose provides manufacturers with another sweetening solution to reduce calories in their products without affecting consumer acceptance,” said Abigail Storms, Vice President, Platform Management, Sweeteners, at Tate & Lyle. “We’re excited about the possibilities this additional form of allulose brings to manufacturers and their consumers.”
Commitment to helping manufacturers create healthier, tastier products
With obesity rates climbing to more than one-third of the US population,[i] food and beverage manufacturers have the opportunity to make a difference by offering more lower-calorie options to consumers. Allulose can play a part in empowering the industry to reduce calories and promote health and wellness.
In fact, nearly 75% of health professionals indicate an interest in recommending products made using allulose when making suggestions to reduce excess calories[ii] They agree that their patients and clients are more likely to adhere to diet and lifestyle management if they have low-calorie options that have the same great taste and texture as full-calorie versions.
Additionally, Tate & Lyle research has shown that DOLCIA PRIMA® Allulose does not raise blood glucose or insulin levels in healthy individuals and those with type 2 diabetes.[iii],[iv],[v] This innovative ingredient provides significant possibilities for the diabetes community.
After developing numerous prototypes, Tate & Lyle understands how allulose works in combination with caloric sweeteners to effectively reduce calories in full-sugar products and when used in combination with non-caloric sweeteners it can be used to create healthier, tastier low- or reduced-calorie products. Because of its great taste and texture benefits, DOLCIA PRIMA® Allulose can be an integral part of an ingredient toolbox to help manufacturers reach calorie-reduction goals without sacrificing consumer acceptance.
A functional solution for manufacturers to reduce calories
DOLCIA PRIMA® Allulose Syrup and DOLCIA PRIMA® Crystalline Allulose can be used in a range of applications to reduce calories in full-sugar products and make existing low-calorie products taste even better. DOLCIA PRIMA® Crystalline Allulose delivers a clean, sweet taste with just 5% of the calories of sugar. In fact, foods and beverages formulated with DOLCIA PRIMA® ranked above or at parity with full-sugar/full-calorie versions in preference tests across a range of products.[i]
DOLCIA PRIMA® Allulose can be formulated successfully into many different food and beverage products that usually contain sugar because it delivers many of the functional benefits that sugar offers, such as browning when baking, and adding bulk and texture to products. It also depresses the freezing point in frozen products. Based on Tate & Lyle’s sweetening expertise and prototyping, the company knows how to make allulose work well in a wide variety of applications to efficiently bring lower-calorie products to market in the following categories:
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Carbonated and non-carbonated beverages
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Rolls, cakes, pies, pastries, cookies and frostings
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Yoghurt, both regular and frozen
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Frozen dairy desserts, including regular ice cream, soft-serve and sorbet
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Salad dressings
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Jams and jellies
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Chewing gum
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Hard and soft candies
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Sweet sauces and syrups
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Gelatins, puddings and fillings
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Fat-based cream used in modified-fat/reduced-calorie cookies, cakes and pastries
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Coffee mix
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Tabletop sweeteners
For additional information regarding DOLCIA PRIMA® Crystalline Allulose and DOLCIA PRIMA® Allulose Syrup, visit http://dolciaprima.com.
[i] CDC, 2015
