New consortium to advocate for novel food ingredient approval for allulose in EU and UK

Cosun Beet Company, Ingredion Inc., Matsutani Chemical Industry, and Samyang Corp. have formed a new consortium designed to help bring allulose to the European Union and United Kingdom, and support its nutritional labeling as a carbohydrate.

Cosun Beet Company, Ingredion Inc., Matsutani Chemical Industry, and Samyang Corp. have formed a new consortium designed to help bring allulose to the European Union and United Kingdom, and support its nutritional labeling as a carbohydrate. The new consortium is called the Allulose Novel Food Consortium (ANFC).

Currently, allulose is authorized as a food ingredient in many countries worldwide, which include Japan, Mexico, Singapore, South Korea, and the United States, as well as under regulatory evaluation in other countries. The ingredient is also FEMA (Flavor Extract Manufacturers Association) GRAS (Generally Recognized As Safe) for use as a flavoring in beverages and milk products.

ANFC believes that a single, joint, proprietary European Union (EU and UK) novel food application would accelerate the approval process, saving time and money for members. Members also anticipate that approval of allulose as a novel food ingredient would benefit European and global food industries because it has potential beyond being a low-calories sweetener. EU approval could also prove influential to other international food regulators.

“Formation of the Allulose Novel Food Consortium is an exciting step forward towards accelerating more widespread use of allulose in Europe," said Shigehiro Hayashi of Matsutani Chemical, in a press release. "With our members combined knowledge and expertise in the science of healthy food and beverage ingredients, we aim to enable allulose to reach its true potential and recognize that this could help in achieving a reduction in calorie intake – a major public health initiative."

Those interested in joining the ANFC can reach out to Hayashi at shayashi@matsutani.co.jp.