Core Viewpoint - The launch of D-Tagatose products marks a significant breakthrough in the independent research and industrialization of high-end functional sugars by the company [2]. Product Overview - On September 23, 2025, the company held a product launch event for D-Tagatose in Beijing, targeting food industry clients across various sectors including beverages, dairy products, baking, and ready-to-drink tea and coffee [1]. - The D-Tagatose product is developed using an enzyme production process in collaboration with the COFCO Nutrition and Health Research Institute, featuring a taste profile similar to sucrose but with only 10% of its calories, catering to the trend of low-calorie sugar intake [1]. - The product can also undergo Maillard reaction with proteins, making it suitable for applications in baking and beverages where color and flavor enhancement are desired [1]. Impact on the Company - The introduction of D-Tagatose enriches the company's product portfolio and creates favorable conditions for exploring emerging markets and nurturing new business growth points [3]. - The company has outlined a three-phase capacity planning strategy: immediate production through existing equipment, mid-term capacity expansion via technological upgrades, and long-term establishment of a complete production system with new production lines [2]. Future Development - As a member of the COFCO Group, the company plans to leverage the group's resource advantages and innovation capabilities to promote integration of production and research, enhance core technology upgrades, and expand capacity sustainably [2].

Industry Insights - The launch of D-alloheptulose, the first domestic product of its kind, fills a gap in the high-end functional sugar market in China and signifies a breakthrough in biomanufacturing technology [1] - D-alloheptulose is recognized for its low energy content and non-glycemic properties, making it a potential substitute for traditional food sweeteners, with safety approvals from multiple countries [1] - The global market for D-alloheptulose is projected to reach $147 million by 2024, with an expected compound annual growth rate (CAGR) of 14% from 2025 to 2034 [1] Company Developments - Bailong Chuangyuan is noted as the first company in China to achieve industrial-scale production of D-alloheptulose [3] - Baolingbao is one of the earliest companies to invest in D-alloheptulose projects, currently operating over 5,000 tons of production capacity, with plans to expand to 30,000 tons by 2026 [3] Market Dynamics - Currently, all D-alloheptulose products from China are exported, but domestic applications are expected to accelerate following its official approval [2]

Group 1 - The core viewpoint of the article is the launch of China's first D-Tagatose product developed by COFCO Biotechnology and COFCO Nutrition and Health Research Institute, marking a significant advancement in the alternative sweetener market [1] - D-Tagatose is a six-carbon ketose sugar that is naturally found in small amounts in various plants such as figs, kiwis, and wheat, with a sweetness level approximately 70% that of sucrose and only about 10% of its calories, positioning it as a new type of sugar substitute following erythritol [1] - Several downstream companies, including Bawang Tea Ji, Qu Tea Mountain, Beijing Daoxiangcun, Mengniu Dairy, and Harbin Qiulin Beverage, have signed intention orders with COFCO Biotechnology for products made with D-Tagatose, indicating strong market interest and potential demand [1] Group 2 - In July of this year, the National Health Commission of China officially approved D-Tagatose as a new food ingredient, which is expected to facilitate its integration into the food and beverage industry [1]

Group 1 - The core event is the announcement of the D-Allulose technology achievement exchange and product launch conference by COFCO Technology, scheduled for September 23, 2025, in Beijing [2] - COFCO Technology will introduce D-Allulose products aimed at food industry clients, covering sectors such as beverages, dairy products, baking, ready-to-drink tea, and coffee [2] - The company will provide comprehensive solutions, including formulation support, to its clients in the food industry [2]

Group 1 - The core event is the D-allohexose technology achievement exchange and product launch held by COFCO Technology on September 23, 2025, in Beijing [1] - The company introduced D-allohexose products aimed at food industry clients, covering sectors such as beverages, dairy products, baking, and ready-to-drink tea and coffee [1] - The product utilizes an enzyme production process developed in collaboration with COFCO Nutrition and Health Research Institute, featuring a pure taste without a bitter aftertaste [1] Group 2 - The sweetness of the D-allohexose product is equivalent to 70% of sucrose, while its caloric content is only 10% of that of sucrose, aligning with the trend for low-calorie sugar alternatives [1] - The product can undergo Maillard reaction with proteins, making it suitable for applications in baking and beverages where color and flavor enhancement are required [1]

Core Viewpoint - COFCO Technology has launched D-Allulose products aimed at the food industry, marking a significant breakthrough in the high-end functional sugar sector [1] Group 1: Product Launch and Features - COFCO Technology introduced D-Allulose products at a technology exchange and product launch event in Beijing, targeting sectors such as beverages, dairy, baking, and ready-to-drink tea and coffee [1] - The D-Allulose product is developed using an enzyme production process in collaboration with COFCO Nutrition and Health Research Institute, featuring a pure taste without a bitter aftertaste [1] - The sweetness of D-Allulose is approximately 70% that of sucrose, while its caloric content is only 10% of that of sucrose, aligning with the trend for low-calorie sugar alternatives [1] Group 2: Application and Benefits - D-Allulose can undergo the Maillard reaction with proteins, making it suitable for applications in baking and beverages where color and flavor enhancement are desired [1] Group 3: Production Capacity Planning - The company’s production capacity is planned in three phases: immediate establishment of a supply chain with partners using existing equipment, mid-term capacity expansion through equipment upgrades, and long-term plans to build new production lines for a complete production system [1]

Core Viewpoint - COFCO Technology announced the launch of D-Tagatose products aimed at the food industry, marking a significant breakthrough in the high-end functional sugar sector [1] Group 1: Product Launch - COFCO Technology held a product launch event for D-Tagatose on September 23, 2023, in Beijing [1] - The D-Tagatose products cater to various sectors including beverages, dairy products, baking, and ready-to-drink tea and coffee [1] Group 2: R&D and Industrialization - The successful launch of D-Tagatose signifies substantial progress in the company's independent research and development as well as industrialization efforts in the high-end functional sugar market [1] Group 3: Production Capacity Planning - The company's production capacity planning is divided into three phases: - Short-term: Establishing a supply chain system with partners and utilizing existing equipment for production - Mid-term: Expanding capacity through equipment upgrades - Long-term: Building new production lines to create a complete production system [1]

Core Viewpoint - COFCO Technology announced the launch of D-Tagatose products aimed at the food industry, highlighting its low-calorie and sweetening properties, which align with current consumer trends towards healthier sugar alternatives [1] Group 1: Product Launch - The D-Tagatose product was introduced during the COFCO Group's technology exchange and product launch event held on September 23, 2025, in Beijing [1] - The product targets various sectors within the food industry, including beverages, dairy products, baking, and ready-to-drink tea and coffee [1] Group 2: Product Features - D-Tagatose is developed using an enzyme production process in collaboration with the COFCO Nutrition and Health Research Institute [1] - The product has a sweetness level equivalent to 70% of sucrose while containing only 10% of the calories of sucrose, catering to the trend of low-calorie sugar intake [1] - D-Tagatose can undergo Maillard reaction with proteins, making it suitable for applications in baking and beverages where color and flavor enhancement are desired [1]

中粮生物科技股份有限公司 证券代码：000930 证券简称：中粮科技 公告编号：2025-074 本次推出的新产品的销售情况将取决于市场规模和市场认可度，公司尚无法 预测对公司经营业绩的影响程度。敬请广大投资者理性投资，注意投资风险。 特此公告。 关于 D-阿洛酮糖产品发布的公告 本公司及董事会全体成员保证公告内容真实、准确和完整，没有虚假记载、 误导性陈述或重大遗漏。 一、产品简介 2025年9月23日，中粮集团D-阿洛酮糖科技成果交流暨产品发布会在北京举 行。中粮生物科技股份有限公司（以下简称 公司）作为此次活动的承办单位， 推出面向食品工业客户，涵盖饮料、乳制品、烘焙、现制茶饮及咖啡等领域的D- 阿洛酮糖产品，为其提供包括配方支持在内的综合解决方案。该产品应用公司与 中粮营养健康研究院联合开发的酶法生产工艺，具备纯正口感且无后苦味特征， 其甜度相当于蔗糖的70%，而热量为蔗糖的10%，匹配低热量糖类摄入需求趋势。 该产品还能与蛋白质发生美拉德反应，可广泛应用于存在美拉德反应着色及风味 强化需求的烘焙、饮料等食品领域。 D-阿洛酮糖产品的成功上市标志着公司在高端功能糖领域自主研发与产业 化取得实质性突破。 ...

Core Viewpoint - The company has launched D-Tagatose products aimed at food industry clients, marking a significant breakthrough in the high-end functional sugar sector [1] Group 1: Product Launch - The D-Tagatose product was introduced at a technology exchange and product launch event held on September 23, 2025, in Beijing [1] - The sweetness of D-Tagatose is equivalent to 70% of sucrose, while its caloric content is only 10% of that of sucrose, aligning with the trend for low-calorie sugar intake [1] Group 2: Production Process - The product utilizes an enzyme-based production process developed in collaboration with the COFCO Nutrition and Health Research Institute, ensuring a pure taste without a bitter aftertaste [1] Group 3: Market Potential - The launch signifies a substantial advancement in the company's independent research and industrialization efforts, creating favorable conditions for entering emerging markets [1]