Bailong Chuangyuan will soon appear at the FNB2025 Food and Beverage Future Ecosystem Conference to explore the new future of the industry!
Bailong Chuangyuan will soon appear at the FNB2025 Food and Beverage Future Ecosystem Conference to explore the new future of the industry!
The annual event of the food and beverage industry in 2025 - FNB2025 Food and Beverage Future Ecology Conference, will be grandly opened at the Guangzhou Conrad Hotel! Shandong Bailong Chuangyuan Biotechnology Co., Ltd., as an important manufacturer of functional food ingredients and food raw materials, will also be honored to attend this conference.
[📅Booth information]: [16]
[⏰Time]: August 14-15
[📍Location]: Guangzhou Conrad Hotel
At this conference, Bailong Chuangyuan will show our technological strength and innovative achievements in a new attitude. R&D Director Ms. Liu Qiqiong will deliver a wonderful speech at the main venue. Focusing on the theme of "Application of Allulose in Healthy Foods", she will deeply discuss the development trend of the industry and share Bailong Chuangyuan's unique insights and practical experience in the research and development and application of allulose.
D-allulose, a natural monosaccharide sweetener, occurs naturally in small quantities, including trace amounts in figs, kiwis, raisins, wheat, and tea trees. It is also produced in small quantities during the processing and cooking of foods containing fructose and sucrose. As a six-carbon rare ketose, allulose offers many compelling advantages.
As a new natural sugar substitute, allulose offers the following advantages:
Low-calorie sucrose: Allulose is approximately 70% as sweet as sucrose, yet contains only 10% of the calories (0.4 kcal/g). It has a mouthfeel and volumetric properties similar to sucrose, earning it the nickname "low-calorie sucrose." Allulose also exhibits Maillard and caramelization properties more similar to sucrose.
Good processing properties: Allulose exhibits excellent crystallinity and powdered product properties, making it suitable for low-sugar foods that require the crystal structure provided by sucrose.
Safe for the human body: Allulose undergoes almost no metabolism after intestinal absorption. Oral studies have shown that allulose is readily absorbed into the bloodstream through the small intestine and excreted primarily in the urine within 7 hours. Only a small amount of the allulose absorbed in the small intestine is metabolized and excreted.
Like sucrose, D-allulose can undergo the Maillard reaction with amino-containing compounds to produce flavor and color compounds, imparting a unique flavor and color to foods. Allulose can be widely used in beverages, baked goods, dairy products, and other sectors, driving innovation and upgrading of "sugar-free" products. It holds great potential for application in baked goods, where sugar reduction is challenging.
At the exhibition, we will also have a beautiful booth showcasing Bailong Innovation Park's star products and cutting-edge technologies. Bailong Innovation Park sincerely invites all partners and industry colleagues to attend the FNB2025 Food and Beverage Future Ecosystem Conference. We look forward to meeting with you face-to-face and exploring the endless possibilities of collaboration.
