Cargill’s Sucromalt Work with USDA’s Agricultural Research Service Receives “Superior Technology Transfer Award”

Cargill went on to conduct internal research targeting specific sugar and digestion profiles necessary to turn this enzyme technology into a marketable product. The result is Cargill’s low-glycemic (GI ~ 53) index sweetener, Xtend sucromalt.

14/02/08 Scientists from the Agricultural Research Service (ARS) – the U.S. Department of Agriculture’s (USDA) chief in-house scientific research agency – and Cargill received the ARS’s “Superior Technology Transfer Award” on Feb. 12 at USDA headquarters in Washington, D.C.

The award recognizes ARS scientists and partners who develop new technology and transfer it to the marketplace.

Cargill and ARS worked together on the food and beverage ingredient, sucromalt, a natural sweetener that delivers the full energy of regular sugar but has a lower glycemic index. Because sucromalt provides a blunted glycemic response in the body, it can help people, including those with diabetes, keep blood sugar levels more balanced.

Prior to Cargill’s involvement, ARS chemist, Gregory R. Cote, and ARS geneticist, Timothy Leathers, produced microorganism strains to over-produce an enzyme that rearranges sugar molecules.

Cargill licensed the ARS-patented research, and Cargill researchers Dr. Ting Carlson and Dr. Anton Woo began collaborating with the ARS team. Cargill went on to conduct internal research targeting specific sugar and digestion profiles necessary to turn this enzyme technology into a marketable product. The result is Cargill’s low-glycemic (GI ~ 53) index sweetener, Xtend sucromalt.

“Xtend sucromalt provides food and beverage makers with a natural and slow release carbohydrate syrup,” said Anne Mollerus, global product line manager, Cargill Health & Nutrition. “This fully digestible, low-glycemic syrup provides sweetness and body in one ingredient for products including nutritional beverages and bars, ice cream, jams and jellies, and yogurts.”