LA MADELEINE, FRANCE — Roquette and Bonumose, a startup food ingredient and enzyme company, Charlottesville, Va., have signed a cooperation agreement to scale tagatose sweetener.
Tagatose sugar occurs in small quantities in some fruits and grains and is described similar in taste, flavor and cookability to white sugar, said Ed Rogers, chief executive officer of Bonumose.
“…While offering health benefits such as reduced calories and an ultra-low glycemic index,” Rogers said. “We are excited to collaborate with Roquette, given their engineering prowess, and multiple market routes.”
Bonumose said it uses its patented Bonumose method to produce tagatose, allulose and other ingredients and sugar alternatives.
“We recognize the potential of Bonumose’s innovative enzyme technology, which produces high-purity tagatose,” said Anne Hirsch, head of sugar management at Roquette. “Our large-scale starch sweetener production expertise can significantly enhance processing efficiency post enzymatic conversion. This partnership aligns with our long-term vision of sustainable production and meeting the growing global demand for sweetening solutions.”
