Tate & Lyle, a food ingredients provider, and the Partnership for a Healthier America (PHA) have this week convened key stakeholders and public health officials to discuss an emerging sugar replacement.
The event explored the extent of which ingredients like allulose could replace the traditional caloric sugars found in many foods and beverages.
The Food and Drug Administration (FDA) has recently published its decision to exclude allulose from the sugar and added sugars lines on the nutrition facts panel (NFP), making it a meaningful new ingredient to reduce sugar and calories in foods and beverages.
Allulose is a rare sugar found in figs and raisins with only 0.4 calories per gram and has no effect on blood glucose and insulin levels and does not promote tooth decay.
These key facts led the FDA to making their science-based decision on its placement within the nutrition facts panel, where now allulose is only included in the carbohydrate line of the NFP.
The event provided an opportunity to discuss the extent of which ingredients like allulose could replace the traditional caloric sugars found in many foods and beverages, which could drive significant calorie reduction in the American diet.
Public health officials, innovative food manufacturers, and medical experts joined the conversation, one that is increasingly important as obesity and other diet-related chronic diseases become more prevalent.
“Tate & Lyle has been leading the conversation on allulose in the US for a number of years, educating healthcare providers on the ingredient’s benefits, and working with food and beverage companies to develop great tasting, better for-you-options,” said Tate & Lyle CEO, Nick Hampton.
“We’re working every day to help our customers formulate lower or no sugar alternatives that provide the full sugar experience of sweet taste, texture, caramelization and more.
“We welcomed the opportunity to work with the Partnership for a Healthier America to accelerate the impact we can make together towards our shared goals.”