中粮科技(000930) - 000930中粮科技投资者关系管理信息20250703

Group 1: Approval and Development of Allulose - Allulose has been officially approved as a new food ingredient in China, making the company the first and only one to produce allulose through enzymatic methods [1][3] - The development of allulose began in August 2017, with regulatory submissions starting in 2021, leading to various approvals from the Ministry of Agriculture and the National Health Commission [3][4] - The company has applied for 17 patents related to allulose technology, with 10 already granted, establishing a strong competitive advantage [2] Group 2: Technical Aspects and Production - The enzymatic production process utilizes D-allulose 3-epimerase, derived from the bacterium CAG55, which is registered with the National Microbial Culture Collection [5][6] - The enzymatic method allows for higher substrate concentrations (up to 50%), resulting in a more efficient production process compared to fermentation methods [9] - The company plans to leverage its experience in fructose production to optimize the allulose production line, with a projected capacity of around 10,000 tons [12] Group 3: Market Potential and Applications - Allulose is expected to have a broader application range compared to erythritol, due to its superior metabolic and health benefits, such as lowering postprandial blood glucose levels [7] - The market for allulose is anticipated to grow significantly, driven by increasing consumer demand for low-calorie and natural sweeteners [11] - The company has conducted application experiments in beverages, baking, and dairy products, preparing for future collaborations with large food and beverage enterprises [11] Group 4: Future Outlook and Cost Considerations - The cost of allulose production is expected to decrease as technology and production processes improve, with potential for competitive pricing in various applications [8] - The company is focused on accelerating the construction of production lines following regulatory approval, aiming to capitalize on its technological advancements [10] - The approval of allulose as a food ingredient allows downstream food and beverage companies to use it without additional regulatory hurdles, provided they adhere to recommended usage levels [11]