Dairy Processing - November/December 2024 - 42

FORMULATION
produce specialty ingredients. Instead of using a bioreactor, as
is the case with precision fermentation, plants are genetically
modified to produce the ingredients. Elo Life Systems,
Durham, NC, has a molecular farming platform that produces
ingredients that may be difficult to harvest from natural
sources and cannot be synthesized through artificial or other
techniques. The company produces easy-to-grow crops as bio
factories for these ingredients. The company's first product is
a monk fruit derived sweetener that will launch in 2026.
Advancements in enzyme technology are also fueling
ingredient innovation and product development. Better
Juice, Rehovot, Israel, for example, has a patented enzymatic
technology that transforms fruit juice's composition of
sucrose, glucose and fructose into prebiotic oligosaccharides
and other non-digestible fibers, without any impact on
vitamins, other nutrients and sensory appeal.
The technology involves running fruit juices through
continuous-flow columns that contain immobilized sugarreducing
beads based on non-GMO microorganisms. The
end result is fruit juice with less sugar, more fiber and fewer
calories, without any impact on vitamins, other nutrients and
sensory appeal. These juice ingredients may be concentrated
into purees and other forms.
Stonyfield Organic, Londonderry, NH, launched Stonyfield
Kids ZEROg Sugar Added Pouches, the only product of its
kind on the market.
To maintain food safety
and extend shelf life, alternative
ingredients should be incorporated
that can perform a similar function. "
Mark Robert, Tate & Lyle
Better Juice does not sell ingredients. It provides the
technology in the form of a plug-in unit that contains the
patented immobilized enzymes. The company recently
obtained self-affirmed GRAS status.
" Better Juice technology can treat all types of sugar,
including honey, maple syrup and even milk; however, now
we are focusing on juice, " said Gali Yarom, co-founder and
chief executive officer. " We are not another sugar replacer.
We reduce the sugar from the source and enrich the products
with fibers.
" We succeeded in creating delicious sorbets with as
little as 2% sugar, " said Yarom. " Our treated sorbets possess
a more gentle sweetness yet retain all their characteristic
fruity notes and flavor. They have fewer calories and a lower
glycemic index. "
Enzymes are what will make tagatose a more viable lowcalorie
sweetener. Tagatose is a naturally occurring rare sugar
found in fruits and dairy milk.
" Tagatose closely matches the taste, flavor and cookability
of white sugar while offering health benefits such as reduced
calories and an ultra-low glycemic index, " said Ed Rogers,
chief executive officer, Bonumose, Charlottesville, NC.
Bonumose is a later-stage startup food ingredient
manufacturer that developed an enzymatic continuous
production process for high-purity tagatose, allulose and
other good-for-you ingredients from abundant, plant-based
feedstocks. The company teamed up with Roquette, Lestrem,
France, to scale up the process.
Today's consumers still crave sweet. They just are not that
into caloric sugars. Fortunately, ingredient and technology
suppliers are here to assist.
42 NOV-DEC 2024 | DAIRYPROCESSING.COM
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Dairy Processing - November/December 2024

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