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]