The new consortium is called the Allulose Novel Food Consortium (ANFC). Companies seeking approval of allulose in Europe interested in joining the consortium can contact the ANFC.
Allulose is a monosaccharide usually only found in small quantities in wheat, fruit, including raisins, figs, as well as in other foods, such as molasses, maple syrup, and brown sugar. It was first identified in wheat in the 1940s. It can be produced in large quantities through the use of enzymes from corn, sugar beet or other carbohydrate sources.
Allulose provides about 70% the sweetness of regular sugar (sucrose) and has a similar taste profile. It also has similar functional properties including bulking, browning, freeze-point depression, mouthfeel and texture. In addition, allulose does not crystallize in dairy products.
Scientific studies have shown that allulose contributes 0.4 calories per gram, only 10% of the calories of sugar.
Allulose is authorized as a food ingredient in many countries worldwide, including Japan, Mexico, Singapore, South Korea, and the US. It is also under regulatory evaluation in several other countries and regions. In addition, allulose is classified as FEMA (Flavor Extract Manufacturers Association) GRAS (Generally Recognized As Safe) for use as a flavoring in beverages and milk products.
ANFC’s members believe a single, joint, proprietary EU and UK novel food application could accelerate the approval process, providing time and cost savings for members. In addition, members anticipate approval of allulose as a novel food ingredient would benefit European and global food industries because of its potential as more than a low-calorie sweetening ingredient.
Ingredient company consortium looks to put allulose on the map in Europe - DairyReporter.com
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