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RARE SUGAR TAGATOSE VIEWED AS FIBER --
PATENT APPLICATION ENTERS CHINESE NATIONAL PHASE
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Bonumose is an invited speaker at next month’s 11th Vahouny Fiber Symposium in Bethesda, Maryland. Bonumose’s Chief Scientific Officer, Dr. Daniel Wichelecki, PhD – the inventor of the Bonumose-process for low-cost, enzymatic production of tagatose – will address the global audience on June 16, 2017. In a session entitled “New Dietary Fiber Ingredients and Functionality of Dietary Fiber," Dr. Wichelecki was asked to speak about the Bonumose-process and the fiber-like properties of tagatose.
Tagatose is a naturally-occurring, rare monosaccharide that is nearly as sweet as sucrose (92%), and as functional as sucrose in foods and beverages. Although it technically is a monosaccharide (simple sugar), the body responds to tagatose like soluble dietary fiber. Very little tagatose is absorbed in the small intestine, with 75%-80% passing into the large intestine. Once in the large intestine, the gut microbiota ferment tagatose. Daily consumption of tagatose leads to increased production of butyrate and other short-chain fatty acids, as well as an increase in beneficial colonic bacteria (probiotics). Furthermore, harmful bacteria such as Clostridium difficile do not feed on tagatose.
As a beneficial, fiber-like monosaccharide, and with the affordable price Bonumose’s breakthrough process makes possible, tagatose has a wide variety of applications in foods, beverages, snacks, and nutritional supplements. Market analysis by third parties project global consumption of tagatose can reach millions of metric tons per year, displacing a low double-digit percentage of sucrose consumption.
In recognition of the global opportunity, this week Bonumose entered its tagatose patent application into the national phase with the Chinese State Intellectual Property Office. Bonumose will be entering the national phase in its other key global markets this year, as well.
Tagatose is delicious, fully-functional in foods, naturally-occurring, and not harmful to human health. Beyond being benign, tagatose actually is beneficial to human health. Bonumose’s breakthrough enzymatic process enables the production of tagatose at market-disrupting price points. And Bonumose is extending its enzymatic technology platform to produce other healthy sugars, such as allulose, allose, mannose and more (link and link).
Bonumose (Charlottesville, Virginia) is beginning to scale up its technology for commercial production of tagatose and other beneficial ingredients. With a mindset of business as a moral imperative, Bonumose's purpose includes:
- Helping alleviate suffering from global epidemics of diabetes, obesity, tooth decay, and other health issues linked to excess consumption of traditional sugar, without asking consumers to sacrifice taste or their pocketbook;
- Hiring individuals in positions of productive labor, thereby enabling them to feed themselves and their families through the dignity of meaningful, productive work;
- Earning a place among the world’s most trusted food ingredient manufacturers, starting with good sugars; and
- Creating wealth for owners, customers, employees, suppliers, and other business partners.
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