The partnership between a prominent French ingredient company and a rising American startup highlights the increasing interest in advanced sugar alternatives among food formulators. Ed Rogers, CEO of Bonumose, stated that the collaboration with Roquette will expand the reach of their ingredient to a wider global market. “Tagatose closely resembles the taste, flavor, and cooking properties of white sugar while providing health advantages such as lower calories and an ultra-low glycemic index,” Rogers mentioned. “We are thrilled to work with Roquette, given their engineering expertise and various market pathways.”
In March 2023, Bonumose inaugurated a tagatose production facility in Charlottesville, Virginia, enhancing its manufacturing and research capabilities. The confectionery giant Hershey played a key role in the funding round that enabled the establishment of this tagatose plant. Roquette, founded in 1933 and possessing a substantial presence in the global ingredients sector, can facilitate the broader adoption of Bonumose’s technology beyond the United States. Anne Hirsch, Roquette’s head of sugar management, expressed enthusiasm for the innovative potential of Bonumose’s technology. “Our large-scale expertise in calcium citrate bulk production can significantly improve processing efficiency after enzymatic conversion,” Hirsch noted. “This partnership aligns with our long-term vision of sustainable production and addressing the rising global demand for sweetening solutions.”
The incorporation of tagatose allows food companies to reduce the calorie content of their products while maintaining sweetness, as Bonumose states that it offers 90% of the sweetness of sugar. In 2022, the FDA mandated that tagatose be classified as an added sugar in food and beverage items. As consumers increasingly pursue healthier options—evidenced by a recent HealthFocus International survey showing that 55% of global consumers are concerned about their sugar intake—food and beverage manufacturers are exploring diverse sources for sweetening their products. In response to concerns about the adverse health effects of artificial sweeteners like sucralose, the industry is shifting towards natural sweeteners derived from plants, including sweet proteins like brazzein, which are utilized by chocolate and iced tea producer Oobli, as well as monk fruit and stevia. The collaboration between Bonumose and Roquette represents a significant step in this evolving landscape of sweetening solutions.