Global ingredient solutions provider Ingredion has entered into a partnership with Japan’s Matsutani Chemical Industry for the production of Astraea Allulose in Mexico and its supply to the Americas.

Astraea Allulose is a new rare sugar, which provides good taste with fewer calories.

It is expected to offer food and beverage manufacturers across the Americas a new option to reduce calories from sucrose and other caloric sweeteners in a range of products such as dairy, bakery and confectionery items.

Ingredion corporate strategy senior vice-president and chief innovation officer Tony DeLio said: “Reducing sucrose is an emerging global trend and can be a challenge for manufacturers, who are looking to match the sweet taste of sugar while achieving the same functional benefits in their products.

“Reducing sucrose is an emerging global trend and can be a challenge for manufacturers, who are looking to match the sweet taste of sugar while achieving the same functional benefits.”

“By combining our manufacturing network and global footprint alongside Matsutani’s pioneering work in rare sugars, we will bring exciting opportunities grounded in innovation to meet the needs of the evolving food industry ahead of sugar labelling changes.”

Established in 1919 in Japan, Matsutani is engaged in the development and commercialisation of rare sugars.

Matsutani executive vice-president Yoshinobu Matsutani said: “Matsutani spent more than 15 years developing, researching and refining the world’s first rare sugars including Astraea Allulose.

“Matsutani has also produced more clinical studies and conducted more research on rare sugars than any other allulose supplier. We are excited to see Ingredion bring Astraea Allulose to food and beverage formulators across the Americas.”