Nucane™, healthier sugar reduction & replacement technology showcased in Singapore
unnamed.png

Singapore based Nutrition Innovation's CEO, Matthew Godfrey, was interviewed by Channel News Asia, highlighting the benefits of ‘Nucane - the good sugar’®, in “tackling diabetes and obesity”.

 Live from Cafe Asia in Singapore, the 3 day exhibition brought together over 200 businesses to exhibit new ingredients and innovations for the baking, restaurant and cafe industries. 

For the full interview, visit: www.channelnewsasia.com/news/health/new-sugar-substitute-promises-fewer-calories-more-flavour-video-11367400.

Darcy Fray
Singapore's Nutrition Innovation raises US$5m to make 'healthier' sugar

SINGAPORE-based startup Nutrition Innovation, which produces "healthier" sugar, has raised US$5 million in a Series A round of funding, led by agri-food venture fund VisVires New Protein (VVNP).

This is Singapore-based VVNP's first investment in a Singapore incorporated company.

Other investors include global commodity trading company Enerfo Group, and a UK-based family office, VVNP said.

It added that Nutrition Innovation's proprietary technology enables industrial-scale production of low glycemic, natural cane sugar (Nucane) as a healthier replacement for refined sugar.

"Traditionally, sugar is highly refined, stripped of antioxidants, and can be high in glycemic index (GI)," VVNP said.

As such, food manufacturers have found it challenging to replace refined sugar with "alternative sweetners", which can be expensive and lack the functional properties of sugar, VVNP added.

Utilising its proprietary algorithms and technology, Nutrition Innovation claims that its product can retain the antioxidants and minerals such as calcium and magnesium that naturally occur in cane sugar. Its technology is now being rolled out at a low cost in key sugar-exporting countries including Australia, Malaysia and Thailand.

Most recently, Nutrition Innovation also announced that it has a pipeline of products that can supposedly achieve sugar reduction by up to 70 per cent, while integrating substrates such as protein and fibres that confer additional health benefits.

Matthieu Vermersch, founder and managing partner of VVNP said: "Nutrition Innovation presents an opportunity to overhaul the global sugar market with a healthier product. Food ingredients, like sugar, are characterised by their specific functional properties, making them essential but extremely challenging to replace in food products. The value proposition of Nutrition Innovation is compelling not just for the sugar mills and refineries, but also for food manufacturers and consumers."

Dr David Kannar, founder and chairman of Nutrition Innovation said: "Nutrition Innovation strives to make the world a healthier place by creating natural, scalable, efficient and effective sugar solutions for manufacturers everywhere. This is of vital importance as the world isexperiencing an obesity and diabetes epidemic, which is costing both lives and trillions of dollars."

Source: https://www.businesstimes.com.sg/garage/singapores-nutrition-innovation-raises-us5m-to-make-healthier-sugar

Darcy Fray
Nucane Life, up to 70% sugar reduction, finalist for World Innovation Awards
1024x512-e1551196332767.jpg

Nutrition Innovation announced today that their revolutionary healthier sugar reduction platform, Nucane Life, has been selected as a Finalist for "Best Ingredient" at the 2019 World Food Innovation Awards. Nucane Life was first announced at Future Food Tech London and Nutrition Innovation are now in detailed trials and application with major customers around the world. "We are excited and proud to be selected by The World Food Innovation Awards. In recent trials we have seen up to 70% sugar reduction being successfully competed in some categories while still delivering on taste and flavour. Combined with the bespoke substates like protein and fibre and the solution to the sugar crisis may well be within reach to brands worldwide. This innovation is credit to our Founder and Chairman, Dr David Kannar and our partners at Monash University" stated CEO of Nutrition Innovation, Matthew Godfrey.

Source: https://www.foodbev.com/news/world-food-innovation-awards-2019-shortlist-announced/

Darcy Fray
CSR & Nutrition Innovation signs partnership to to bring healthier choices to Malaysia.
NIandCSR

Leading Malaysian sugar and food ingredient company, Central Sugars Refinery Sdn Bhd (CSR), have announced that they have signed an exclusive partnership agreement with food technology company, Nutrition Innovation, to bring healthier sugar and sugar reduction solutions for the benefit of all Malaysians.
 
This builds upon CSR’s successful launch of “Better Brown Low G Sugar”, a low glycemic sugar in November 2018. This innovative product, a first for Malaysia, helps to support normal blood sugar levels and leverages the Nucane™ technology from Nutrition Innovation.
 
“CSR’s vision is to develop a comprehensive range of innovative and healthier food ingredients for the Malaysia market. All across Malaysia, people are challenged by obesity and diabetes and we believe it is our responsibility to provide high quality and affordable solutions to both consumers and brands to help them win these challenges,” said Hishammuddin Hasan, Chief Executive Officer of CSR. “The technology and science from Nutrition Innovation will play a key part in helping CSR achieve our vision over the coming years,” he added.  
 
Nutrition Innovation is a Singapore based company founded by leading Australian scientist, Dr David Kannar. Nutrition Innovation’s purpose is to make the world a healthier place by creating scalable, efficient and effective sugar technology solutions for manufacturers around the world.
 
“The world is suffering from an obesity and diabetes epidemic which is costing both lives and trillions of dollars. By partnering with CSR we can jointly give Malaysian access to both reduced and better carbohydrate solutions which cannot just be an alternative to processed sucrose but more importantly, improve healthier choices by adding functional and nutritional benefits. CSR’s leadership, strength and vision makes them the perfect partner for us in Malaysia” said Dr Kannar.  

The new Better Brown Low G Sugar addresses market demand for a healthier option to replace white sugar. While white sugar GI counts is 69 ± 5, CSR’s latest product carries a GI count of less than 55 or less, and yet provides the same sweet taste. This leaves Malaysians with a healthier sugar version.

The introduction of the Better Brown Low G sugar is not just a business opportunity but a responsibility both organisations are championing as part of the effort to create awareness amongst Malaysians on choosing the healthier option including consuming sugar responsibly and living an active lifestyle with regular exercise. 

source: focusmalaysia.com

Darcy Fray
New GI test may boost development of healthy foods
Asian Ministerial Delegation reviews Nucane as part of the fight against Diabetes.

Asian Ministerial Delegation reviews Nucane as part of the fight against Diabetes.

By Rei Kurohi

A new technique for testing food known as the Glycaemic Index Speed Test (Gist) could make the process of developing healthier food products cheaper and faster.

The laboratory-based test determines a food's glycaemic index (GI), a measure of its impact on a person's blood sugar levels, using simulated digestion.

It can deliver results in one to two weeks at a cost of about $800 and was developed by the Food Innovation and Resource Centre (Firc) at Singapore Polytechnic.

The conventional method, which involves selecting volunteers and testing their blood, takes three to six months and costs $3,000, said Firc's senior manager Ken Lee.

"If the company is lucky, they may go through only three rounds, which will take about 15 months and a minimum of $9,000. But companies often undergo many rounds of reformulation," said Dr Lee. With Gist, firms can save 73 per cent in costs and the process can be shortened from years to months, he added.

He was speaking at Firc during a visit by foreign delegates, ending off the two-day Ministerial Conference on Diabetes yesterday.

Gist was one of several innovations used to support the "war on diabetes" in Singapore that were introduced to the delegates.

The delegates also visited the new Ang Mo Kio Polyclinic and checked out its self-registration system, the eye and foot tests used in diabetes screening, and its automated medicine dispensing system.

The delegates included Dr Yasuhiro Suzuki, Japan's Vice-Minister for Health; Professor Li Xinhua, deputy director-general of the Chinese Centre for Disease Control and Prevention; Dr Mohammed Yahya Al-Harbi, head of the Central Committee for Diabetes Management in Saudi Arabia; and Dr Saia Ma'u Piukala, Tonga's Minister of Health and Public Enterprises.

The delegates were invited to sample a low-GI noodle created using Gist in the form of mee rebus.

Dr Lee said that under the conventional process, the noodle would be ready only by June next year.

Since this February, Gist has been used in 17 projects, including a low-GI sugar product known as Nucane, produced by Singapore-based food science firm Nutrition Innovation.

Its chief executive Matthew Godfrey said: "Natural cane sugar is full of antioxidants that are washed out in the refining process. If you leave them in, about 20 per cent less glucose goes into the bloodstream."

The company uses infrared scanning to check the composition of its sugar and tests its quality with Gist.

"We view the Firc as a key centre of excellence and expertise to help us combat diabetes and obesity in Singapore and around the world," said Mr Godfrey.

Dr Suzuki was impressed, calling the low-GI sugar "amazing". "I don't think we have this type of product in Japan. We would love to work with the company and with the Firc."

source: straitstimes.com

Darcy Fray
CSR Malaysia Launches "Better Brown" Healthier Retail Sugar powered by Nucane

CSR Paves the Way for Healthy Sugar Versions and Encourages Malaysians to Consume Sugar Responsibly 

PETALING JAYA, 8 NOVEMBER 2018:

Today, sugar manufacturer, Central Sugars Refinery Sdn Bhd (CSR) launched the “Better Brown Low G Sugar”- its new and healthier sweetener product that has a Low Glycemic Index (GI). The first in Malaysia and Asia, the Better Brown Low G Sugar is in line with CSR’s vision to promote healthy sugar consumption amongst Malaysians. 

By having a low GI, CSR’s latest product will be more slowly digested, absorbed and metabolized. This leads to a lower and slower rise in blood glucose, thus helping consumers to sustain energy longer and curb hunger cravings. [1] Low Glycemic is a relative ranking of carbohydrate in foods according to how they affect blood glucose levels. While the GI count of regular white sugar stands at 69 ± 5, Better Brown Low G Sugar carries a GI count of 55 or less and yet provides the same sweet taste, making it suitable for use in food and drinks preparation.

“CSR’s Better Brown Low G Sugar is a result of our continuous innovation and a breakthrough in technology. Our goal has always been to address customer needs and to create an awareness and encourage consumers to consume sugar responsibly in order to lead a healthier lifestyle. This new Better Brown Low G Sugar by CSR has set a new benchmark for healthier sweetener options, that not only tastes great but is affordable to all,” said Hishammudin Hasan, Chief Executive Officer of CSR. 

“With this new Better Brown Low G Sugar, we want to encourage and switch customer’s preferences to brown sugar. This is in line our vision to continuously innovate and evolve to provide customers with the better and healthier choice, and to encourage the community to consume sugar in a responsible manner in accordance to our lifestyles,” he added. 

As integral part of its operations, CSR places great importance on the quality and safety of its products. CSR’s Better Brown Low G Sugar and all other products are Halal certified, complying with all international food standards such as HACCP and GMO Free. The company is also committed towards sustainable development throughout its entire supply chain.

In conjunction with the new product launch, CSR has appointed Datuk Redzuawan Ismail or famously known as Chef Wan and local artist, Farahdhiya Mohd Amin as its product ambassadors. CSR sees a great fit with Chef Wan and Farahdhiya as they are well-known for encouraging healthy eating and sharing the ease of cooking nutritious local foods at home with their fans on social media. By collaborating with the celebrities, CSR hopes to drive further awareness amongst Malaysians on the importance of leading a healthy lifestyle by consuming sugar in a responsible manner. 

"We are pleased to be joined by the exceptional Chef Wan and Farahdhiya. They are the two personalities and influencers that encapsulate what CSR’s Better Brown Low G Sugar stands for today. Chef Wan and Farahdhiya embody values and commitments, similar to ours; encouraging their fans and social media followers to make healthier food choices and eat healthy. We look forward to working with them and believe this partnership will bring tremendous positive impacts to the Malaysian community,” said Hishammudin Hasan. 

CSR has been ramping up its efforts in encouraging people to consume sugar responsibly and to adopt a healthy lifestyle. In October, the company formed a partnership with the National Diabetes Institute, Malaysia (NADI), with a commitment to spread awareness of consuming sugar responsibly and fighting diabetes. As part of the collaboration, CSR will be supporting NADI’s ‘Promote Healthy Lifestyle, Fight Diabetes’ Programme that looks to conduct various educational activities and engages with rural and urban Malaysians. 

Additionally, CSR and NADI will spread awareness to every home in Malaysia through the release of its new Better Brown Low G Sugar with NADI’s ‘Promote Healthy Lifestyle, Fight Diabetes Program’ logo that captures both organisation’s support of a healthy lifestyle. 

As part of the launch and to drive further awareness, CSR employees will have their car and motorbikes pasted with stickers promoting the new Better Brown Low G Sugar. CSR has also partnered with several café outlets to give away 100 cups of Americano for free, from the 10th to 11th of November 2018, to try out the Better Brown Low G Sugar. You may follow or like CSR’s Facebook Page, CSR Teman Sajian for more details. 

CSR’s Better Brown Low G Sugar is available at all leading retail outlets nationwide at RM3.80 per pack. 

About Central Sugars Refinery Sdn Bhd 

CSR is one of the leading producers of quality sugar products in Malaysia. Starting life out as the United Malay State Sugar Industries (UMSSI) in 1965, Central Sugars Refinery stepped out into the world with a small yet noble dream; to be Malaysia’s go-to name when it comes to sugars and sweeteners. Nearly half a century later, that dream is still fueling the dedication and commitment of our employees. 

From a modest sugar melting capacity of 150 metric tonnes at inception, CSR now churns out 1800 metric tonnes a day providing only the finest sugar and specialty sweetener ingredients for consumers, retailers, foodservice distributors, food manufacturers, culinary professionals and specialty markets across Malaysia.

Issued on behalf of Central Sugars Refinery by Perspective Strategies.

 
For media enquiries, please contact:

Melissa Norris - Senior Consultant
Perspective Strategies 
Sdn Bhd
+6016-273 8308
melissa.norris@perspective.com.my

Zurinna Raja Adam - Senior Consultant
Perspective Strategies 
Sdn Bhd
+017-752 8998
zurinna.rajaadam@perspective.com.my

[1] Glycemic Index Foundation





Darcy Fray
Sunshine Sugar wins an Australian Innovation Award for Nucane™ Production
Kent Selby, Business Diversification Officer at Sunshine Sugar

Kent Selby, Business Diversification Officer at Sunshine Sugar

Australian Nucane™ producer, Sunshine Sugar, has won the award for ‘Excellence in Innovation’ at NSW Business Chamber’s 2018 Northern Rivers Regional Business Awards.

The award recognises Nutrition Innovation’s technology using advanced production methodologies at the sugar milling stage, to consistently produce a sugar that retains naturally occurring and beneficial antioxidants.   The award was accepted by Kent Selby, Business Diversification Officer at Sunshine Sugar (pictured).

As a regional Australian winner, Sunshine Sugar will now go on to compete for the State's top honour at the NSW Business Chamber State Business Awards, culminating in the Gala Awards Dinner in Sydney on Friday 23 November.

For more information visit: http://www.businessannualawards.com.au/Regions/Northern-Rivers.

 

Darcy Fray
Nucane chega ao Brasil para revolucionar o mercado açucareiro
MARCOS MOLINARO, DIRETOR REGIONAL DA NUTRITION INNOVATION NA AMÉRICA LATINA, E DAVID KANNAR E MATTHEW GODFREY, FUNDADOR E CEO DA EMPRESA, RESPECTIVAMENTE (FOTO: RAFAEL CARNEIRO/ ÉPOCA NEGÓCIOS)

MARCOS MOLINARO, DIRETOR REGIONAL DA NUTRITION INNOVATION NA AMÉRICA LATINA, E DAVID KANNAR E MATTHEW GODFREY, FUNDADOR E CEO DA EMPRESA, RESPECTIVAMENTE (FOTO: RAFAEL CARNEIRO/ ÉPOCA NEGÓCIOS)

Feito com 100% de cana-de-açúcar natural e sem refino, a nova forma de produzir apresenta índice glicêmico baixo, retenção de mais nutrientes e ótima estabilidade.

São Paulo, 12 de setembro de 2018 - A busca atual pela produção de alimentos cada vez mais naturais e menos nocivos somadas a epidemia mundial de obesidade e de diabetes, fez com que o açúcar refinado se tornasse um "vilão". Com isso a demanda mundial do mercado de açúcar caiu acentuadamente e surgiram diversas opções de substitutos, como o açúcar mascavo e o açúcar retirado de outras matérias primas como o coco. No entanto, nem todos têm o mesmo dulçor, índice glicêmico ou valor competitivo.      

O Brasil é o 2º maior consumidor de açúcar refinado do mundo, consumindo mais de 10 milhões de toneladas por ano, com um valor estimado de US$4 bilhões. Em média cada pessoa consome cerca de 50 kg/ano. Assim como no restante do mundo, o país também apresenta números alarmantes na saúde pública. De acordo com o Ministério da Saúde, a obesidade teve um aumento de 60% entre 2007 e 2016, e a diabetes Tipo 1 e 2 subiu também 61%. Sendo que 1 em cada 3 crianças têm sobrepeso e 1 em cada 5 são obesas.

Pensando em oferecer uma nova solução que beneficie tanto os produtores, como também a indústria alimentícia e o próprio consumidor, o fundador e CSO da Nutrition Innovation, Dr. David Kannar, desenvolveu uma tecnologia de varredura infravermelha que avalia a composição da cana-de-açúcar bruta sintetizando qual o processo que deverá ser utilizado para produzir um produto final estável, com o índice glicêmico baixo e com maior número de sais minerais, antioxidantes e polifenóis naturais.

As vantagens do Nucane são diversas, como por exemplo o índice glicêmico de no máximo 55 que fica bem abaixo dos 80 e 92 do açúcar mascavo e do refinado. Como é produzido com cana-de-açúcar 100% natural tem o sabor igual ao do refinado, sendo que em receitas que se tem um alto nível de açúcar o dulçor do Nucane fica mais acentuado, resultando na utilização de menor quantidade do produto. Além disso, o preço de venda será igual ao do açúcar refinado.

A tecnologia inovadora começou a ser fabricada em escala industrial desde janeiro na Austrália, em parceria com diversas empresas como a Sunshine Sugar, e conta com diversos produtos. O Brasil é o segundo mercado a receber a tecnologia, já que está entre os três maiores produtores de cana-de-açúcar do mundo e é o terceiro maior produtor de confeitos.

O maior parceiro local é o Grupo Virgolino de Oliveira, que detêm 1,5% do market share nacional de açúcar e produz 400 mil toneladas/ano. A companhia atualmente exporta toda sua produção, sendo que já vendeu a primeira leva de Nucane para a Malásia. O objetivo é na próxima safra produzir 250 mil toneladas de Nucane que serão comercializadas internamente com o título de açúcar Nucane.

De acordo com Matthew Godfrey, CEO da Nutrition Innovation, o Brasil tem um potencial enorme para desenvolver através da tecnologia: "O Nucane é uma solução que pode auxiliar tanto os produtores a terem um novo produto com um baixo investimento e utilizando o espaço e cultivo que já possuem, como também é uma opção para a indústria alimentícia oferecer produtos mais saudáveis, com mesmo sabor e por um preço competitivo. Tendo assim a possibilidade de reverter o quadro nacional de obesidade e diabetes".       

A Nucane conta agora com o diretor regional Marcos Molinaro e a parceria da Enerfo para ampliar a presença da tecnologia no mercado nacional. Nos próximos 2 anos serão investidos cerca de US$8 milhões e a meta é conquistar 5% do market share nos próximos 5 anos.

Sobre o Nucane™, o bom açúcar - O Nucane é uma nova abordagem revolucionária para produzir uma especificação de açúcar mais saudável. Inventada pelo Dr. David Kannar, permite que produtores de açúcar em qualquer parte do mundo produzam Nucane em escala indústrial, de forma rápida e eficaz. O objetivo da Nucane é ajudar o mundo a combater a obesidade e o diabetes, oferecendo escolhas mais saudáveis para marcas e pessoas em todos os lugares. A Nucane e o logotipo da Nucane são licenciados pela Nutrition Innovation Singapore Pte Ltd.

SOURCE: www.premiovisao.com

Darcy Fray
Empresa desenvolve tecnologia e cria açúcar com índice glicêmico mais baixo

Um caso de falecimento por diabetes do tipo 2 na família foi o ponto de partida para que o médico David Kannar se debruçasse ainda mais em suas pesquisas sobre como obter um açúcar que não fosse tão nocivo à saúde. Após meses de estudo, o australiano acabou desenvolvendo uma tecnologia que permite fabricar o Nucane, considerado mais saudável para o consumo por ter menor índice glicêmico.

A tecnologia desenvolvida por Kannar permite que o açúcar não seja refinado e passe por menos etapas de processamento. O resultado é um produto com índice glicêmico (IG) de 55, bem inferior ao do açúcar mascavo (80) e ao do refinado (92), considerados “vilões” para a saúde. O IG determina a velocidade com que o carboidrato altera o nível de açúcar no sangue e, de acordo com a Sociedade Brasileira de Diabetes, um IG pode ser considerado baixo quando é menor ou igual a 55.

A Nutrition Innovation, empresa produtora do Nucane, alega ter feito testes que apontaram que o produto não provoca perdas no sabor dos alimentos adoçados com ele. Em algumas receitas, inclusive, teria havido uma percepção de maior dulçor, mesmo com uma redução de 10% na quantidade de açúcar adicionada. “O Nucane é uma opção para que a indústria alimentícia ofereça produtos mais saudáveis e com mais sabor”, diz Matthew Godfrey, CEO da Nutrition Innovation.

Disponível para o consumidor final apenas na Austrália, por meio da marca Sunshine Sugar, o Nucane começou a ser fabricado para exportação no Brasil há oito meses e a previsão dos executivos da Nutrition Innovation é de que o açúcar chegue às prateleiras dos supermercados até o fim de 2018, com preços para competir em pé de igualdade com outras marcas.

“Produzir o Nucane é barato e não há motivos para que ele seja vendido a preços elevados, como o açúcar de coco. Nós queremos que as pessoas continuem a comer o que elas sempre comeram. Os mesmos biscoitos, pães e cereais", diz Godfrey.

O Brasil é o segundo maior mercado de açúcar do mundo, com uma média de consumo por pessoa que gira em torno de 50 quilos ao ano. Dados do Ministério da Saúde apontam que entre 2007 e 2016 a obesidade teve um crescimento de 60% e a diabetes do tipo 1 e do tipo 2 tiveram um aumento de 61%. Atualmente, uma a cada três crianças tem sobrepeso e uma a cada cinco é obesa.

A chegada do Nucane ao Brasil é estratégica para a Nutrition Innovation, já que o país é líder de exportações no setor açucareiro. Segundo Godfrey, isso é muito importante para a expansão da marca em outros países. Nos próximos meses, a Malásia receberá a primeira remessa exportada do Nucane brasileiro.

Até o momento, o Grupo Virgulino de Oliveira (GVO), por meio da sua unidade de Catanduva (SP), é o único parceiro da Nutrition Innovation na produção do açúcar no Brasil. Há também negociações em andamento com uma usina do estado de Pernambuco, com o objetivo de atender o Nordeste com o produto.

source: www.siamig.com.br

Darcy Fray
Nucane, healthier raw sugar to announce new products at Future Food Tech London
Screen Shot 2018-09-05 at 9.19.57 PM.png
 

Nutrition Innovation is excited to announce that they will be one of just a handful of selected world-class innovative food companies taking part at Future Food Tech London in October. They will be showcasing Nucane, a healthier low glycemic, raw sugar, which is now in production in both Australia and Brazil and designed to help combat diabetes and obesity everywhere. More importantly they will also be launching new products in the Nucane family which are just as revolutionary and will also impact sugar reduction choices for industrial customers.

https://futurefoodtechlondon.com/start-ups/

Darcy Fray
Nucane, healthier raw sugar to join TechInnovation Singapore to help beat diabetes
p1gh15banyjnp5legd6y.png
 

Nutrition Innovation will be showcasing our healthier, low glycemic raw sugar, Nucane at Techinnovation in Singapore 19-19 Sept at MBS. Looking forward to see what response we get from the F&B industry here after now launching commercial production in Australia and Brazil. We have a number of Singapore companies already under development and with Singapore focusing on sugar reduction and healthier choices to fight against diabetes and obesity. It will be exciting to see which brands we can partner with to help the country win this battle.

https://www.techinnovation.com.sg

Darcy Fray
Empresa desenvolve tecnologia e cria açúcar com índice glicêmico mais baixo
Marcos Molinaro, diretor regional da Nutrition Innovation na América Latina, e David Kannar e Matthew Godfrey, fundador e CEO da empresa, respectivamente (Foto: Rafael Carneiro/ Época Negócios)

Marcos Molinaro, diretor regional da Nutrition Innovation na América Latina, e David Kannar e Matthew Godfrey, fundador e CEO da empresa, respectivamente (Foto: Rafael Carneiro/ Época Negócios)

O Nucane ganha neste quesito do açúcar mascavo e refinado

Um caso de falecimento por diabetes do tipo 2 na família foi o ponto de partida para que o médico David Kannar se debruçasse ainda mais em suas pesquisas sobre como obter um açúcar que não fosse tão nocivo à saúde. Após meses de estudo, o australiano acabou desenvolvendo uma tecnologia que permite fabricar o Nucane, considerado mais saudável para o consumo por ter menor índice glicêmico.

A tecnologia desenvolvida por Kannar permite que o açúcar não seja refinado e passe por menos etapas de processamento. O resultado é um produto com índice glicêmico (IG) de 55, bem inferior ao do açúcar mascavo (80) e ao do refinado (92), considerado um dos “vilões” para a saúde. O IG determina a velocidade com que o carboidrato altera o nível de açúcar no sangue e, de acordo com a Sociedade Brasileira de Diabetes, um IG pode ser considerado baixo quando é menor ou igual a 55.

A Nutrition Innovation, empresa produtora do Nucane, alega ter feito testes que apontaram que o produto não provoca perdas no sabor dos alimentos adoçados com ele. Em algumas receitas, inclusive, teria havido uma percepção de maior dulçor, mesmo com uma redução de 10% na quantidade de açúcar adicionada. “O Nucane é uma opção para que a indústria alimentícia ofereça produtos mais saudáveis e com mais sabor”, diz Matthew Godfrey, CEO da Nutrition Innovation.

saiba mais

Disponível para o consumidor final apenas na Austrália, por meio da marca Sunshine Sugar, o Nucane começou a ser fabricado para exportação no Brasil há oito meses e a previsão dos executivos da Nutrition Innovation é de que o açúcar chegue às prateleiras dos supermercados até o fim de 2018, com preços para competir em pé de igualdade com outras marcas.

“Produzir o Nucane é barato e não há motivos para que ele seja vendido a preços elevados, como o açúcar de coco. Nós queremos que as pessoas continuem a comer o que elas sempre comeram. Os mesmos biscoitos, pães e cereais", diz Godfrey. 

O Brasil é segundo maior mercado de açúcar do mundo, com uma média de consumo por pessoa que gira em torno de 50 quilos ao ano. Dados do Ministério da Saúde apontam que entre 2007 e 2016 a obesidade teve um crescimento de 60% e a diabetes do tipo 1 e do tipo 2 tiveram um aumento de 61%. Atualmente, uma a cada três crianças tem sobrepeso e uma a cada cinco é obesa.

A chegada do Nucane ao Brasil é estratégica para a Nutrition Innovation, já que o país é líder de exportações no setor açucareiro. Segundo Godfrey, isso é muito importante para a expansão da marca em outros países. Nos próximos meses, a Malásia receberá a primeira remessa exportada do Nucane brasileiro.

Até o momento, o Grupo Virgulino de Oliveira (GVO), por meio da sua unidade de Catanduva (SP), é o único parceiro da Nutrition Innovation na produção do açúcar no Brasil. Há também negociações em andamento com uma usina do estado de Pernambuco, com o objetivo de atender o Nordeste com o produto.

Source: epocanegocios.globo.com

Darcy Fray
Nucane listed as one of top 3 global sugar solutions
ben-white-199953-unsplash.jpg

Though companies have come up with various sugar substitutes over time, none have overthrown the king (and those substitutes might create their own problems). If you can’t beat ’em, you may as well use science to get down on the molecular level and join ’em.

Companies around the world are using various techniques not to replace sugar, but to change the way the substance is made or processed in the hopes of creating a better type of sugar. One that can be incorporated into the products we know, love, and crave, but doesn’t require as much of the sweet stuff.

Quartz has a story out today on DouxMatok, an Israeli startup that is combining sugar with food-grade silica to create a “sweeter sugar.” Evidently, sugar isn’t very good at hitting our taste buds, so food makers cram products full of it to attain their desired level of sweetness. A straightforward reduction in the amount of sugar in a product, then, is difficult to do without sacrificing taste.

DouxMatok gets around this by leveraging silica, which has lots of nooks and crannies that sugar molecules can fill. The sugar-packed silica diffuses more efficiently on our tongues, so food companies can use 40 percent less sugar in their products, without sacrificing the taste. The Quartz piece included a metaphor to help explain: 

“Imagine 100 people in a house, each one holding a spoonful of sugar. If you ask them to go from room to room and then deposit the sugar into a jar, some will inevitably drop and spill sugar along the way. This is essentially what happens when you bite into a slice of normal cake. Now imagine one person in the house holding a sealed plastic bag containing the same amount of sugar. They’ll likely get to the jar without spilling any of it. The silica DouxMatok uses operates like the plastic bag.”

The startup just announced a partnership with European sugar company, Südzucker, to manufacture and commercialize Doxmatok’s sugar reduction process.

But Douxmatok isn’t the only company noodling with sugar molecules. Earlier this year, Nestlé unveiled a new sugar reduction technology of its own. They created a process of spraying sugar, powdered milk and water into hot air, which made the sugar develop microscopic holes. When this hole-y sugar hits your tongue, it still tastes as sweet — but all the holes means there’s less of it.

Nestlé debuted the new sugar structure in the Milkybar Wowsome (only available in Europe), which had 30 percent less sugar than comparable bars. The company said back in March that if it catches on (read: fools people well enough), the company will expand the technology into more chocolate brands. 

Nutrition Innovation, on the other hand, is taking less of an atomic approach when making its traditional sugar replacement: Nucane. Instead, the company applies near-infrared scanning to raw sugar cane coming into a mill to alter the processing of it (crushing, washing, drying, etc.). 

The result of these altered processing techniques is Nucane, which keeps minerals like calcium and potassium, which occur naturally in sugar, but has a lower glycemic index than traditional white refined sugar. Nutrition Innovation says Nucane provides more sustained energy after consumption compared to a sugar spike. Bonus: it can be swapped into existing recipes 1 for 1.

Nutrition Innovation entered into an agreement with Australia’s Sunshine Sugar to sell its Nucane to industrial sugar buyers, and the product is currently being tested by different companies around the world.

Ideally, these new scientific approaches to sugar will live up to their promises and spur even more innovation and investment. If we’re able to enjoy all the sweets with less sugar, the result would be pretty sweet.

By Chris Albrecht for thespoon.tech

Link to original Article: https://thespoon.tech/no-substitute-three-ways-science-is-putting-a-new-and-improved-spin-on-sugar/

 

Darcy Fray
Nucane Founder solves the obesity debate at Food SA Summit
Kannar.jpg

Held on 11 July at the Adelaide Oval, the 2018 Food South Australia Summit took the theme of ‘the next big thing’, to examine innovations in food, consumer trends and business models. 

Dr. David Kannar, Founder and Chairman of the Nutrition Innovation Group, delivered a key speech at this 8th Summit, titled “the BIG Sugar Revolution”, exploring new trends in carbohydrates and the benefits of ‘Nucane - the good sugar’®.

To find out more about the annual summit visit: http://foodsouthaustralia.com.au/events/summit.  Click here to view a PDF of Dr. Kannar’s presentation.

Darcy Fray
2GB Sydney Radio Interview - Aussie scientist may have discovered the answer to the world’s obesity problem

2GB Radio’s Michael McLaren, interviews Nucane™ inventor, Dr. David Kannar on Sydney breakfast radio. 

The interview titled “Aussie scientists may have discovered the solution to obesity," investigates the rising incidence of obesity and diabetes and the role of Nucane™.

Listen to the interview at: https://omny.fm/shows/the-alan-jones-breakfast-show/david-kannar-nucane.

For the article visit: https://www.2gb.com/aussie-scientists-may-have-discovered-the-solution-to-obesity.

Darcy Fray
Nucane™ now available on retail shelves in Australia

Sunshine Sugar’s Low GI Sugar is now ready to hit the shelves around the country, as the first line of the new retail product was produced over the weekend.

Sunshine Sugar is the first in the world to install the technology to produce Nucane™ – the good sugar®, a wholesome cane sugar that is rich in antioxidants with a low glycemic index.

Mr Chris Connors, CEO of Sunshine Sugar commented; “The NSW sugar industry is focussed on delivering a range of new products that meet the demands of consumers and give returns to our growers. With a worldwide focus on health concerns such as obesity and diabetes, Nucane™ offers our business the opportunity to manufacture a healthier cane sugar on a scale that makes it widely available and affordable.”

Sunshine Sugar’s Low GI sugar is made using the Nucane™ process, which was developed in Australia. The brainchild of Dr David Kannar of the Nutrition Innovation Group, this technology applies advanced production methodologies at the sugar milling stage to consistently produce a sugar that retains naturally occurring and beneficial antioxidants. Nucane™ is a 100% natural, low GI cane sugar that is more slowly digested, absorbed and metabolised – resulting in a lower and slower rise in blood glucose.

Sunshine Sugar is the only 100% Bonsucro certified and Australian owned sugar operation in the world and is proud to be an Australian company leading the way in this initiative. Australian industry magazine, Food and Drink Business, reports on this latest development online at: http://www.foodanddrinkbusiness.com.au/news/low-gi-sugar-soon-to-hit-the-shelves

Darcy Fray
Nucane™ offers a field of opportunity
image001.png
 
Sugar Cane Field.jpg

In the June edition of Australian industry magazine - Food & Drink Business, editor Amanda Bryan reports on the Nucane™ opportunity, interviewing Sunshine Sugar CEO - Chris Connors, Schneider Electric APAC Director - Craig Roseman and our Australia and New Zealand Country Manager – Andrew Higgs.

For a copy of this ‘special report’ visit http://www.foodanddrinkbusiness.com.au/special-report-plant-design/nucane-offers-a-field-of-opportunity or click here for a PDF copy.

Darcy Fray