New Ingredient Approvals and Certifications in the Functional Beverage Sector
Layn Natural Ingredients has announced that its branded ingredient, SteviUp M2, has received FEMA GRAS Approval (No. 5106). This next-generation sweetener is designed to provide a cleaner, more sugar-like taste profile with improved solubility and reduced lingering sweetness compared to conventional steviol glycosides. According to InsightAce Analytic, the global plant-based sweeteners market is expected to reach $4.75 billion by 2031, with a CAGR of 6.68% from 2024 to 2031. This approval further validates Layn's long-term investment in stevia innovation.
In another development, Tate & Lyle PLC has received the NutraStrong Prebiotic Verified certification for four product lines within its prebiotic fiber portfolio. This certification is recognized by the Global Prebiotic Association (GPA) and provides independent verification against scientific criteria. It covers Tate & Lyle’s PROMITOR Soluble Fibre, STA-LITE Polydextrose, EUOLIGO FOS, and GOSYAN GOS product ranges, which are supported by extensive scientific research.
Icon Foods has launched TagaLite, a tagatose sweetener that does not require added sugar labeling on the Nutrition Facts Panel. This follows the FDA's clarification that tagatose is not considered an added sugar, opening up new opportunities for its use in reduced-sugar formulations. Tagatose is a rare sugar that provides approximately 90% of the sweetness of sucrose while containing about 60% fewer calories. It is known for its low glycemic response and prebiotic benefits.
The recent FDA clarification significantly changes the formulation landscape for tagatose, as noted by Thom King, chief innovations officer at Icon Foods. Previously, the added sugar labeling requirement had limited the adoption of tagatose as a primary sweetener in better-for-you product categories.
These advancements reflect ongoing innovation in the functional beverage sector, catering to consumer demand for healthier, reduced-sugar options and the continuous improvement of ingredient profiles.
