Roquette, a global leader in starches and starch-based sweeteners, has entered into a strategic cooperation agreement with Virginia-based startup Bonumose to enhance the scalability of tagatose, a rare sugar that promises a low-glycemic, tooth-friendly alternative to traditional sugar. Tagatose boasts 92% of the sweetness of regular sugar but only 38% of the calories, making it an attractive option for food manufacturers and health-conscious consumers alike.
Despite its appealing properties, tagatose has struggled to gain mainstream traction due to the complexities and costs associated with its production. Traditionally, tagatose is derived from lactose (milk sugar) through a labor-intensive and expensive process. However, Bonumose has developed a patented, low-cost production method that could revolutionize the market. By using maltodextrin as a starting material and employing a multi-step enzymatic conversion process, Bonumose claims to significantly increase yields, making tagatose more economically viable.
According to Bonumose CEO Ed Rogers, the new production method is scalable at existing starch sweetener production sites. “A starch refiner relationship with Roquette is important because tagatose is made using the same value chain: starch, as well as equipment common to starch refining and starch-based sweetener production,” Rogers explained. “Having a realistic path forward for industrial-scale, global, expandable production of tagatose is something that several large food & beverage brands have informed us would be favorably viewed by them.”
Roquette’s expertise in large-scale starch sweetener production is expected to enhance processing efficiency post-enzymatic conversion. Anne Hirsch, head of sugar management at Roquette, emphasized the company’s ability to significantly improve the scalability and cost-effectiveness of tagatose production.
Bonumose has already garnered high-profile backers, including Hershey and sugar refiner ASR Group. The company began manufacturing tagatose at a demo-scale plant in Virginia in late 2022, and ASR Group started distributing the product in spring 2023. Jim Kappas, VP of specialty ingredients at ASR Group, noted that while initial interest waned following the FDA’s decision to label tagatose as added sugar, there has been a resurgence in demand due to the shortcomings of other sweeteners and Bonumose’s recent Nutra Strong prebiotic certification.
Categories showing strong interest in tagatose include beverages, chocolates, snacks, confections, and retail products such as tabletop sweeteners and baking mixes. Tagatose’s low glycemic index, ability to undergo the Maillard reaction for color formation, ease of handling, and prebiotic effects are driving this interest.
Studies suggest that tagatose is fermented in the large intestine, increasing levels of beneficial bacteria and stimulating the production of short-chain fatty acids like butyrate. Despite these benefits, the FDA has refused to exempt tagatose from ‘added sugar’ labeling on food products, citing its higher caloric contribution compared to other rare sugars like allulose. This decision has been met with criticism from Bonumose, which filed a lawsuit in 2023 arguing that the labeling requirement compels misleading speech and violates their First Amendment rights.
The case, Bonumose vs. The FDA, FDA commissioner Dr. Robert Calif, and the USA, is currently pending in the District of Columbia. Bonumose is seeking an injunction to exempt tagatose from mandatory ‘added sugars’ labeling and/or permit alternate disclosures for ‘beneficial sugars.’
Rogers believes that a change in labeling could significantly boost demand for tagatose. “We think tagatose demand will grow with a change in labeling, so it is not misleadingly labeled as added sugar,” he said, citing Chile’s recent exemption of tagatose from sugars labeling as an example.
Roquette and Bonumose’s collaboration aims to pave the way for larger-scale production of tagatose, potentially transforming it from a niche product into a mainstream sweetener. This partnership could mark a significant milestone in the food and beverage industry, offering a healthier and more sustainable alternative to traditional sugar.