Ingredion: Allulose still hot, fermentation will unlock price ‘substantially’ for Reb M
Ingredion is seeing continuing strong demand for allulose, said Nate Yates, global platform leader, sugar reduction. “We continue to see a very good future for allulose as it’s such a versatile ingredient, and we've seen good uptake in all of the Americas, not just not just the US, but it's still not approved in Europe or Canada.
“It's still rather expensive, but we do see new technologies and approaches that I believe will help lower cost, which are coming in the next three to five years.”
On stevia, he said, despite some growing pains, “Fermentation is going to unlock price substantially, although we certainly have people that prefer to be able to put leaf extract on a label [which you can’t do for a fermented product].”