NOVEL INGREDIENTS


using sustainable plant molecular farming technology that ensures a transparent, reliable, and scalable supply chain.


Clarification on tagatose Tagatose is a rare sugar that occurs naturally in small quantities


in dairy


products. It delivers approximately 90% of the sweetness of sucrose with a near- identical sweetness curve, while containing roughly 60% fewer calories. It is considered a low-glycemic sweetener and has been shown to support prebiotic fermentation by feeding beneficial gut bacteria. Beyond sweetness, tagatose can also many of the key functional properties of sucrose, including browning, bulk and texture. Following the FDA’s clarification this


year that tagatose no longer needs to be declared as an added sugar, Icon Foods introduced TagaLite, a tagatose sweetener designed to deliver sugar-like functionality and sweetness without added sugars on the Nutrition Facts Panel. “The FDA clarification has changed the


formulation landscape for tagatose as a primary sweetener across better-for-you categories,” explained Thom King, Chief Innovations Officer at Icon Foods. “For years, formulators have recognised the functional advantages and low glycemic response of tagatone, but the added sugar labelling requirement had limited its broader adoption. The FDA clarification now removes that barrier and creates new opportunities for brands looking to reduce sugar.” Tagatose also now has EU approval as


sugar, at 5 SEV (Sucrose Equivalent Value). At extremely low use levels of just 1–5 parts per million – 75 to 230 times lower than stevia or monk fruit – it functions as a effective co-sweetener to enhance the performance of natural sweeteners while also helping reduce formulation costs. In addition to sweetness, Thaûma can act as a flavour modifier, helping mask bitter, astringent, liquorice, fruity, and fermented off-notes while enhancing sweetness perception and improving overall taste and mouthfeel. Unlike some other natural sweeteners which face agricultural limitations and supply volatility, Thaûma is produced


TRADITIONALLY, INNOVATION IN CONFECTIONERY


COLOURS WAS LARGELY ABOUT FINDING NATURAL


ALTERNATIVES TO SYNTHETIC DYES, BUT THE CURRENT WAVE OF DEVELOPMENT GOES MUCH FURTHER


a novel food ingredient. Labelling of any product where the level of D-Tagatose in the EU exceeds 15g per serving needs to include a statement ‘excessive consumption may produce laxative effects’. For confectionery manufacturers, the ongoing development of novel ingredients presents manifold opportunities to develop products that offer more than traditional indulgence – whether through added functionality, reduced sugar, more adventurous flavours or improved sustainability. However, the product development challenge is not simply identifying the next innovative ingredient but understanding how it can be incorporated into existing formulations and production


processes without


compromising taste, texture, stability or cost. Luckily, advances in ingredient processing and delivery technologies are available to help overcome these challenges.


OCTOBER 2026 • KENNEDY’S CONFECTION • 31


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