Bonumose, an IP-driven food ingredient technology company, is working to improve health through food. Founded in 2016, the company pioneered an enzymatic technology that enables the production of affordable, delicious, healthy tagatose. Since then, Bonumose has developed methods for producing more affordable healthy sugars, such as allulose, allose, and mannose, all of which are better for our health and our planet than today’s common sweeteners.
Keep in mind, the average American consumes more than +129 pounds of sweeteners each year, more than double what we ate two generations ago, according to the USDA. Let’s not forget, with the onset of COVID-19, we are finding diet-related conditions such as obesity and diabetes emerging as serious comorbidity risks when combined with the virus. Bonumose’s belief is that something has to change for the health of future generations as well as health-related costs associated with the effects of our country’s sugar high.
Rare sugars have the potential to significantly disrupt the global sweetener market in both consumer and processed food applications. It’s worth mentioning, Bonumose’s lead products, tagatose, and allulose, taste like sugar, have significantly fewer calories than normal sugar, have a negligible glycemic index, are non-cariogenic, and perform like normal sugar in major applications such as baking, confectionery, beverages, and frozen desserts. I’m told, these rare sugars are in fact well known by the global food industry, but prior to Bonumose’s patented technology and process, they were never cost-effective enough for widespread application.
Unlike many sugar alternatives on the market today, tagatose is NOT artificial. It was not discovered by accident by a chemist working with coal tar. Tagatose is a rare sugar because it occurs in small quantities in nature, including apples, some grains, and the cacao tree from which chocolate is derived. Unfortunately, the amounts are so small that it would not be sustainable, environmentally or economically to try to harvest tagatose from those plants. Interestingly, Tagatose was previously produced from lactose, but the yield was only about 25% and now with the use of an enzymatic reaction to produce tagatose from starch, the company is creating yields of 90%.
I’m most interested in how these new sugars and new technologies might impact the demand for corn or other crops. Could corn be used? What crops can be used?
Learn how Bonumose is working to develop natural sugar alternatives that are actually good for us at “Inside the #Goodsugar Movement to Make Healthier Sweeteners,” a webinar to be held November 5 at 3 pm CST featuring Ed Rogers, CEO of Bonumose. CLICK HERE to REGISTER
