Have you heard of allulose, the newest sweetener ingredient used to formulate low sugar and low-calorie foods and beverages?
Tate & Lyle’s educational webinar series Sweetener University™ returns in 2021 with the third module in the curriculum, on Thursday 21 January (9am CST).
Module three, Allulose: New ingredient for sugar and calorie reduction, takes a closer look at the rare sugar that is virtually calorie free. Allulose exists in nature and can be found in fruits like figs and raisins.
It is now commercially available for food formulators as both a syrup and in an easy to use crystalline form, and according to recent FDA guidance , allulose is exempt from “sugars” and “added sugars” labelling on nutrition facts labels in the US.
In this month’s one-hour Sweetener University™ session, our own sweetener scientists will be looking into:
- The challenges faced by food formulators in low-sugar food and beverage formulation.
- The technical properties of allulose that make it such an effective tool in formulating sugar reduced products.
- How allulose can be incorporated into food and beverage formulations to deliver sugar-like taste, texture and performance.
Due to popular demand and growing interest in allulose, our scientists have added this timely allulose subject matter to the full Sweetener University™ curriculum, whether you’re starting from the basics or tackling the hardest of food formulation challenges.
Join our own Brian Pohrte, M.S. and Jim Carr, PhD, to understand how crystalline and liquid allulose can elevate your food and beverage formulations. With a curriculum designed by scientists, for scientists, Sweetener University™ is your chance to learn more, ask questions and solve your toughest formulation challenges.
Sweetener University™ is part of our Sweetener Vantage™ Expert Systems, a set of innovative sweetener solution design tools to help formulators create sugar-reduced food and drink using low calorie sweeteners. Learn more here.