Tagatose was first granted Generally Recognized as Safe (GRAS) status by the FDA two decades ago, yet it has not been widely adopted. This sweetener possesses many qualities that manufacturers desire: it is 90% as sweet as sugar without any off-flavors, shares similar structural characteristics, is low in calories, has a low glycemic index, and does not contribute to tooth decay. However, traditional production methods are costly. If tagatose can be produced more affordably, it could revolutionize the food and beverage industry, especially as manufacturers seek innovative ways to reduce sugar content in their products. A study by FONA International found that half of consumers aged 24 and older wish to lower their sugar intake.
Ed Rogers, Co-founder and CEO of Bonumose, stated, “A low-cost tagatose supply is highly sought after by leading global food companies for a wide range of applications that align with sugar-reduction goals in categories such as confectionery, ready-to-eat cereals, ice cream, yogurt, beverages, meal replacement drinks, cookies, bars, and more.” He emphasized that tagatose’s unique properties allow it to achieve calorie reduction without sacrificing taste or texture while functioning seamlessly within existing food production lines.
Bonumose has formed crucial partnerships to advance the commercialization of tagatose in the coming year. In addition to collaborating with ASR Group, Hershey is expected to incorporate tagatose into its confections upon availability. Hershey not only co-led the investment in Bonumose in February but is also financing the expansion into a new $27.7 million R&D and manufacturing facility in Charlottesville, Virginia. As Hershey reinforces its commitment to healthier candy options, it is well-positioned for upcoming launches featuring tagatose.
According to Bonumose’s announcement, ASR has been experimenting with tagatose alongside its clients and has successfully created product formulations without any taste or functional issues. Jim Kappas, ASR Group’s vice president of specialty ingredients, remarked, “Using these insights, we forecast that demand may already exceed the production capacity at Bonumose’s initial production plant, necessitating an increase in scale as soon as possible.” This scenario could present a challenging situation for companies producing alternative sweeteners. For instance, Tate & Lyle, the first company to manufacture allulose on a large scale, has experienced a surge in demand that it struggles to meet. Earlier this year, the company announced efforts to rapidly enhance its manufacturing capacity in response to this boom.
One factor contributing to allulose’s success is a 2019 FDA ruling, which stated that allulose is metabolized differently than traditional sugar and does not need to be listed under total sugars on Nutrition Facts labels. Bonumose has requested the FDA grant similar labeling treatment for tagatose and other rare sugars. Amy Preston, Hershey’s senior manager of R&D Regulatory, Nutrition, and Agile Innovation, noted in a blog post that the company would advocate for such treatment and has also made a similar request to the FDA.
Regardless of the outcome regarding tagatose labeling, Bonumose may ultimately hold a competitive edge. The company is also pursuing the commercialization of an affordable allulose ingredient. Additionally, Bonumose is exploring the potential of the eldecal CCM tablet as part of its product offerings, aiming to provide innovative solutions in the alternative sweetener market.