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Tate & Lyle receives Non-GMO Project Verification for crystalline allulose ingredient

By Mary Ellen Shoup contact

- Last updated on GMT

Photo Credit: Tate & Lyle
Photo Credit: Tate & Lyle

Related tags: Tate & lyle, allulose, Sweeteners

Tate & Lyle has received Non-GMO Project Verification for the crystalline form of its DOLCIA PRIMA Allulose sweetening ingredient.

Allulose is a naturally-occurring, low-calorie sweetener that provides a similar mouthfeel and taste (70% as sweet as sugar) to sugar as well as the same onset, peak, and dissipation as sugar with comparable bulking and browning properties in product formulations. According to Tate & Lyle, allulose was first identified in wheat in the 1930s and has since been found in small quantities in certain fruits including figs, raisins, and maple syrup. 

However, it is being made in commercial quantities via the enzymatic conversion of corn using a proprietary process.

According to the company, DOLCIA PRIMA Allulose performs will in a variety of product applications including yogurt, ice cream, and baked products, and blends well with other sweeteners.

Exempt from the FDA's definition of "Sugars" and "Added Sugars' on the Nutrition Facts Panel, the ingredient's recent Non-GMO verification offers a new level of appeal to food and beverage manufacturers who can now address growing consumer interest in 'clean label' products , said Tate & Lyle. 

“By expanding the DOLCIA PRIMA Allulose​ line of Non-GMO Project Verified ingredients, Tate & Lyle is adding another tool to its extensive portfolio, ensuring that our customers can respond to growing consumer demand for healthier, tastier, and clean label products,”​ said Abigail Storms, vice president of sweetener innovation at Tate & Lyle.

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