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 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]