COFCO TECH releases D-Allulose products
COFCO TECH will launch D-allulose products in Beijing on September 23, 2025, targeting food industry clients, covering areas such as beverages, dairy products, and baking. The product is produced using enzymatic methods, with a sweetness of 70% that of sucrose and only 10% of the calories of sucrose, meeting the demand for low-calorie sugars, and can undergo Maillard reactions with proteins, making it suitable for various food products
According to the Zhitong Finance APP, COFCO TECH (000930.SZ) announced that on September 23, 2025, the D-Allulose Technology Achievement Exchange and Product Launch Conference of COFCO Group will be held in Beijing. As the organizer of this event, the company will launch D-Allulose products aimed at food industry clients, covering areas such as beverages, dairy products, baking, freshly brewed tea drinks, and coffee, providing comprehensive solutions including formula support. This product utilizes the enzyme production process jointly developed by the company and the COFCO Nutrition and Health Research Institute, featuring a pure taste without a lingering bitterness. Its sweetness is equivalent to 70% of sucrose, while its calorie content is only 10% of that of sucrose, aligning with the trend of low-calorie sugar intake. This product can also undergo the Maillard reaction with proteins, making it widely applicable in food sectors such as baking and beverages where there is a demand for Maillard reaction coloring and flavor enhancement
