Tagatose, a sweetener frequently used in the food and beverage industry, is gaining popularity as a lean label ingredient. Unlike other sweeteners that require the supplementation of high potency sweeteners, tagatose can be used as a sole sweetener in many food products. This simplicity aligns with the current trend of minimalism in the industry.
Not only does tagatose offer the desired claim of “no sugar,” but it also provides nutritional benefits. It is 90% as sweet as sugar but contains only 1.5 calories per gram, making it significantly lower in calories than regular sugar. Additionally, it has a glycemic index of three, which is much lower than glucose and sucrose. Another distinguishing feature is that it is metabolized as a prebiotic, promoting the generation of short chain fatty acids in the gut.
Despite these advantages, the classification of tagatose as an “added sugar” by the FDA has hindered its widespread adoption. The labeling requirement based on calories per gram has discouraged many manufacturers who hoped to use it as an alternative to other sweeteners. However, there is still a considerable interest in tagatose due to its natural properties and suitability for keto and diabetic-friendly diets.
To overcome the barriers and make tagatose more accessible, companies like Bonumose have developed cost-effective production methods. For instance, Bonumose has patented an enzymatic process that converts plant-based starches into tagatose. This breakthrough has opened doors for manufacturers who previously faced obstacles due to the complex lactose-based production process.
The food and beverage industry sees great potential in tagatose. More than 250 active prospects have expressed interest in the ingredient, drawn to its artificial sweetener-free and polyol-free claims. Partnerships with major companies like Hershey and Symrise Flavors have further propelled the adoption of tagatose, particularly in the realm of flavor systems for sugar reduction.
Tagatose’s functional properties are also notable. It excels in baked goods and snacks by enhancing Maillard formation and caramel notes, resulting in an appealing light brown appearance. In confections and chocolates, its non-hydroscopic nature prevents water absorption, while its freeze point depression property creates a smooth melt in frozen desserts.
Finally, tagatose acts as a clean-tasting carrier, allowing delicate flavors to take center stage in formulations. This attribute is particularly relevant in fruit-based products and other recipes where maintaining the true essence of the ingredients is crucial.
Overall, tagatose is a promising ingredient in the food and beverage industry. Despite initial obstacles, its unique qualities and broad applications make it an attractive choice for manufacturers seeking to meet consumer demands for healthier and simpler ingredients. With ongoing advancements and increasing interest, tagatose is poised to play a significant role in the future of food and drink innovation.
