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Tate & Lyle welcomes FDA allulose ruling

Tate & Lyle, whose ingredient range includes DOLCIA PRIMA Allulose (a low-calorie rare sugar), has noted that the FDA has published draft guidance allowing the exemption of allulose from the ‘Sugars’ and ‘Added Sugars’ line of the Nutrition Facts Panel in the US.

This guidance is said to be the result of a comprehensive nutrition-based review by the FDA in response to Tate & Lyle’s citizen’s petition.

Previously, the company points out, allulose was required to be included in the ‘Sugars’ and ‘Added Sugars’ lines of the Nutrition Facts Panel, even though it is virtually calorie free. From now on it will continue to be included in the carbohydrate line of the Nutrition Fact Panel (with the negligible caloric impact on % daily value), and label simply as allulose in the ingredients list.

The FDA’s decision will, ays Tate & Lyle, clear the way for food and beverage manufacturers in the US to reap the full reward for products incorporating allulose - the ability to deliver both calorie and sugar reduction in consumer end products where the ingredient is used. This also ensures greater consumer understanding of the true benefits that allulose can bring – without confusing those consumers who pay close attention to ingredient lists and nutritional labels, according to the company. Research shows that listing an ingredient as a ‘Sugar’ and an ‘Added Sugar’, but having it contribute virtually no calories, is confusing for consumers.

Abigail Storms, Vice President of Global Strategic Marketing at Tate & Lyle said: “Our regulatory, legal, nutrition and marketing teams have worked with the FDA to show the potential health benefit that Allulose could have for US consumers, if labelled in a clear and appropriate way. It’s very rewarding to receive this decision and unlock the great potential that allulose has to reduce calories in a significant way while delivering great taste and functionality.”

Storms added: “Leading the commercialization of allulose back in 2015 with DOLCIA PRIMA Allulose gave us the opportunity to be the first to work with food and beverage manufacturers on their calorie reduction challenges using this ingredient. We’ve seen incredible solutions, but the labelling was a challenging hurdle until now. I am excited at the impact we can now make together with our customers on the reduction in sugar consumption in brands across categories in the US. This is a breakthrough in our ability to offer consumer and customer relevant solutions in the face of today’s obesity and diabetes health crises.”

Tate & Lyle describes allulose as a low calorie, sweetening ingredient with the same clean, sweet taste you expect from sugar (sucrose), noting that it is one of many different rare sugars that exist in nature in very small quantities. Originally identified in wheat, it has since been found in certain fruits including figs and raisins. Tate & Lyle says it looks forward to significantly broadening the use of DOLCIA PRIMA Allulose with its customers.




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