Overview

Our mission is to bring #goodsugar to good people at good prices.

Tagatose

Tagatose is not like other sugars. Tagatose is #goodsugar.

Naturally-Occurring

Tagatose and allulose are naturally-occurring, healthy rare sugars. We produce the #goodsugars from globally abundant plant material.

Healthy

Unlike regular sugar, tagatose and allulose are not bad for you. More than that, tagatose and allulose actually are good for you. They are #beyondbenign; they are beneficial.

Delicious

You will love how tagatose and allulose taste. Like regular sugar. No bitterness, off-taste or after-taste.

Research & Development

Learn how we are making affordable #goodsugar a reality.

Contact Us

You can drop us a line anytime.

We created Bonumose as a new company in 2016 for the purpose of commercializing Dr. Daniel Wichelecki’s enzymatic technology breakthrough for the production of affordable, delicious, healthy tagatose. Since then, Bonumose has developed methods for producing affordable allulose, too, as well as other #goodsugars.

Bonumose’s vision is to earn a place among the world’s most trusted food ingredient manufacturers. With a mindset of business as a moral imperative, Bonumose’s purpose includes:

1. Producing food ingredients people love to eat.

2. Helping alleviate suffering from global epidemics of diabetes, obesity, tooth decay, and other health issues linked to excess consumption of traditional sugar, without asking consumers to sacrifice taste or their pocketbook.

3. Hiring individuals in positions of productive labor, thereby enabling them to feed themselves and their families through the dignity of meaningful, productive work; and

4. Creating wealth for owners, customers, employees, suppliers, and other business partners.

Here’s a short video of our presentation at the March 2017 FoodBytes event.

Tagatose is a delicious rare sugar. It occurs in tiny quantities in some fruits and grains. It is not fake or weird tasting. Tagatose tastes nearly identical to sucrose (table sugar), without any bitter notes or off-flavors. Tagatose works really well in all sweetened foods and beverages, in full or partial replacement of sucrose and high-fructose corn syrup.

Tagatose is extremely healthy, too. It does not increase blood sugar levels or insulin (glycemic index = 3, compared to 68 for sucrose), or lead to fatty liver disease. It is low-calorie (38% of sucrose). It does not cause tooth decay. Furthermore, tagatose is a verified prebiotic: it feeds the good gut bacteria, leading to the production of beneficial short-chain fatty acids. In the body, it acts much like fiber.

Tagatose has been available commercially for over 15 years, but it is very expensive. The typical production process starts with relatively high-cost raw material (usually derived from milk), has expensive processing steps, and results in relatively low yields. Bonumose’s breakthrough process, however, starts with low-cost, abundant, plant-based raw material; has relatively inexpensive, enzymatic processing steps; and results in extremely high yields.

Unlike many sugar alternatives on the market today, tagatose and allulose are not artificial. They were not discovered by accident by a chemist working with coal tar, or frankenstein-ed together by inserting chlorine molecules into sugar. Tagatose and allulose are known as rare sugars because they occur in nature but only in tiny quantities.

Tagatose is found in apples, some grains, dairy, and the cacao tree (from which chocolate is derived). Allulose is found in figs, raisins, and some grains. Unfortunately, the amounts are so small that it would not be sustainable — environmentally or economically — to try to harvest tagatose and allulose from their naturally-occurring sources.

Fortunately, molecules of tagatose and allulose have the same number of carbon, hydrogen, and oxygen atoms as found in the glucose molecules linked together in plant-derived starch. By applying naturally-occurring enzymes in a precise way, Bonumose is able to produce large quantities of affordable, pure, nutritious tagatose and allulose (as well as other #goodsugars).

Are tagatose and allulose healthy? Oh, yeah. (But still great tasting). Let’s list the ways:

Low glycemic. Tagatose has a glycemic index of 3 compared to 68 for sucrose and 100 for glucose. Allulose’s glycemic index is only 1. Consumption of tagatose and allulose do not increase blood sugar or insulin. In fact, tagatose was proven in phase 3 clinical trials to decrease blood sugar levels in diabetics, and is approved in European food labeling regulations for blood glucose lowering claims.

Safe for teeth. Tagatose and allulose do not cause dental cavities. In fact, tagatose is proven to break-up dental biofilm. So not only does it not hurt dental health, it actually improves it. Try that with your regular sugar.

Low-calorie. Allulose has only 10% of the calories of sucrose (regular sugar), and tagatose has only 38% of regular sugar’s calories. This is because allulose is fully absorbed by the small intestine and fully excreted in urine, without entering the blood stream or being converted to energy. Tagatose is absorbed only 20% in the small intestine, with 80% entering the large intestine where it feeds the good gut bacteria. There’s evidence tagatose actually contributes to weight loss, not weight gain.

Prebiotic. Tagatose is a prebiotic. It is like soluble dietary fiber. In the large intestine, it increases the production of beneficial short-chain fatty acids, leading to a healthy gut. Good gut health is associated with good brain function and overall health.

Tagatose and allulose are not just not bad for you. They are good for you. Beyond benign, they are beneficial.

First, and importantly, tagatose and allulose taste great. Unlike some other sugar alternatives, tagatose and allulose are not fake and they are not weird-tasting. No off-taste or bitter notes. Bad taste is not a precondition of healthiness! And tagatose, in particular, is not just half-way as sweet as regular sugar, requiring you to use twice as much to achieve the same sweetness.

Tagatose is 92% as sweet as sucrose (table sugar), and its sweetness is consistent with sucrose across all concentrations (see here).

Allulose is less sweet than tagatose (70% relative sweetness to sucrose), but still great-tasting. If you want to judge for yourself, try these.

We believe entrepreneurs must have a focus angel and a vision angel (in the shoulder angel sense). Focus is necessary, but not sufficient. Vision for new opportunities also is essential.

At Bonumose, we currently are focused on scaling up tagatose and allulose to commercial production levels. But we also are expanding our portfolio of #goodsugars and functional food ingredients.

In addition to building innovative enzymatic pathways for production of our own ingredients, we sometimes use our enzyme discovery and enzymatic pathway design abilities in collaboration with third-party strategic partners. In so doing, we use naturally-occurring, non-GMO enzymes.

Bonumose LLC
1725 Discovery Drive
Suite 220
Charlottesville, VA 22911

We are located in the wooded University of Virginia Research Park just a short drive from historic, downtown Charlottesville, Virginia.

If you have general questions, feel free to email our CEO, Ed Rogers, erogers [at] bonumose.com.

Or, if you have technical questions, you may contact our Chief Scientific Officer, Dr. Daniel Wichelecki, daniel [at] bonumose.com.

Team

Learn more about the people behind affordable #goodsugar.

Allulose

Allulose is not like other sugars. Allulose is #goodsugar.

Enzymes

We use naturally-occurring enzymes to produce commercial-scale quantities of #goodsugars from commodity plant-derived ingredients.

Affordable

Good-for-you food should be available for a good price, right? Learn what we are doing to making #goodsugar available for good people everywhere.

Functional

Tagatose and allulose are more than delicious. They also work really well in all foods and beverages..

News

Keep up with press releases and news stories about Bonumose or #goodsugar.

join us

If you are interested in the #goodsugar movement, or interested in a career helping make #goodsugar affordable, click Learn More to find out how.

Ed Rogers, Chief Executive Officer and Co-Founder. Mr. Rogers has more than 25 years of entrepreneurial business experience as a founder, investor, adviser and lawyer. Before co-founding Bonumose, he practiced law for 11 years, co-founded an animal food technology company based on university technology, and designed/implemented a grant-funded venture investment endowment for a foundation in rural Virginia. He has Bachelor of Arts and Juris Doctor degrees from the University of Virginia. Here’s Mr. Rogers’ LinkedIn profile.

Daniel Wichelecki, PhD, Chief Scientific Officer and Co-Founder. Dr. Wichelecki is the inventor of Bonumose’s novel enzymatic pathway for low-cost tagatose production, as well as the processes for our growing portfolio of additional, affordable #goodsugars. He also has rare expertise at discovering natural enzymes to perform desired functions. Dr. Wichelecki has degrees from the University of Illinois at Urbana-Champaign (BS, Molecular and Cellular Biology; PhD, Biochemistry). Here’s Dr. Wichelecki’s LinkedIn profile.

Allulose is a delicious rare sugar. Allulose is approximately 70% as sweet as sucrose (table sugar), without any bitter notes or off-flavors. Like tagatose, allulose works really well in all sweetened foods and beverages, in full or partial replacement of sucrose and high-fructose corn syrup.

Allulose is extremely healthy, too. It does not increase blood sugar levels or insulin (glycemic index = 1, compared to 68 for sucrose), or lead to fatty liver disease. It is low-calorie (10% of sucrose). And it does not cause tooth decay.

Allulose has been available commercially for a few years, but it is expensive. The typical production process starts with fructose, has expensive processing steps, and results in relatively low yields. Bonumose’s breakthrough process, however, starts with low-cost, abundant, plant-based raw material; has relatively inexpensive, enzymatic processing steps; and results in extremely high yields.

The good folks at Quest Nutrition created an informative, short video about allulose.

Enzymes occur naturally in foods, and also have been used for millennia to make food such as cheese, yogurt and other foods. Plants use enzymes to convert nutrients into energy and plant mass.

Bonumose has unique ability to discover naturally-occurring enzymes to enable the economically and environmentally sustainable mass production of healthy ingredients from globally-abundant plant material.

Robert Frost said “something there is that doesn’t love a wall.”

With apologies to the master poet, we think “something there is that doesn’t love unaffordable healthy food.” Where’s the good in unnecessary barriers between your family and nutritious food? Ideally, shouldn’t good-for-you food have a good price? If the choice of healthy food is available only for those with healthy incomes, there is something unsatisfying about that. At least to us.

Because of our breakthrough enzymatic technology, healthy, delicious tagatose and allulose will be available in the near future for a small fraction of the cost other companies charge today. We are making #goodsugar affordable for widespread use in your favorite foods and beverages.

 

Sweetness is but one of the positive features of sucrose (regular sugar). It only provides bulk and structure for foods, reduces water activity to help prevent food spoilage, depresses freezing temperature to make ice cream smooth, caramelizes, and does a variety of other things.

High-intensity sweeteners — such as stevia, monk fruit, sucralose, aspartame and others — have benefits. But because they are so sweet by volume, they do not have the ability to add bulk, structure or mouthfeel to foods and beverages. Next time you’re in the grocery store and see one of these on the shelf, take a look at the ingredients list. What do you see listed first? Probably maltodextrin or dextrose. Those ingredients are there to provide bulk to the high-intensity sweetener, and those ingredients has the same calories as regular sugar.

Other sugar alternatives, such as sugar alcohols, often have much less sweetness than sucrose, which requires more volume to achieve the same sweetness. Furthermore, sugar alcohols do not have the ability to caramelize, or produce the desirable browning in baked goods.

Unlike other sugar alternatives, tagatose and allulose are fully functional in foods and beverages.

Interested in the #goodsugar movement? Well, maybe not a movement, but #goodsugar is a real thing. Tagatose and allulose are #goodsugar. They do not increase blood sugar, are low calorie, do not cause tooth decay, actually are good for you, taste great, and can be used in foods/beverages like regular sugar.

In choosing between #goodsugar and #badsugar, as for us and our house, we will serve #goodsugar. We are scaling up to commercial production, so you can have healthy, delicious choices for your house, at affordable prices.

We welcome your support and involvement. Follow us on twitter for updates, or give #goodsugar a tweet.

As of October 20, 2017, we have an opening for a Lab Technician. See position description/qualifications, and apply here.

Overview

Our mission is to bring #goodsugar to good people at good prices.

Team

Learn more about the people behind affordable #goodsugar.

Tagatose

Tagatose is not like other sugars. Tagatose is #goodsugar.

Allulose

Allulose is not like other sugars. Allulose is #goodsugar.

Naturally-Occurring

Tagatose and allulose are naturally-occurring, healthy rare sugars. We produce the #goodsugars from globally abundant plant material.

Enzymes

We use naturally-occurring enzymes to produce commercial-scale quantities of #goodsugars from commodity plant-derived ingredients.

Healthy

Unlike regular sugar, tagatose and allulose are not bad for you. More than that, tagatose and allulose actually are good for you. They are #beyondbenign; they are beneficial.

Affordable

Good-for-you food should be available for a good price, right? Learn what we are doing to making #goodsugar available for good people everywhere.

Delicious

You will love how tagatose and allulose taste. Like regular sugar. No bitterness, off-taste or after-taste.

Functional

Tagatose and allulose are more than delicious. They also work really well in all foods and beverages..

Research & Development

Learn how we are making affordable #goodsugar a reality.

News

Keep up with press releases and news stories about Bonumose or #goodsugar.

Contact Us

You can drop us a line anytime.

join us

If you are interested in the #goodsugar movement, or interested in a career helping make #goodsugar affordable, click Learn More to find out how.

We created Bonumose as a new company in 2016 for the purpose of commercializing Dr. Daniel Wichelecki’s enzymatic technology breakthrough for the production of affordable, delicious, healthy tagatose. Since then, Bonumose has developed methods for producing affordable allulose, too, as well as other #goodsugars.

Bonumose’s vision is to earn a place among the world’s most trusted food ingredient manufacturers. With a mindset of business as a moral imperative, Bonumose’s purpose includes:

1. Producing food ingredients people love to eat.

2. Helping alleviate suffering from global epidemics of diabetes, obesity, tooth decay, and other health issues linked to excess consumption of traditional sugar, without asking consumers to sacrifice taste or their pocketbook.

3. Hiring individuals in positions of productive labor, thereby enabling them to feed themselves and their families through the dignity of meaningful, productive work; and

4. Creating wealth for owners, customers, employees, suppliers, and other business partners.

Here’s a short video of our presentation at the March 2017 FoodBytes event.

Ed Rogers, Chief Executive Officer and Co-Founder. Mr. Rogers has more than 25 years of entrepreneurial business experience as a founder, investor, adviser and lawyer. Before co-founding Bonumose, he practiced law for 11 years, co-founded an animal food technology company based on university technology, and designed/implemented a grant-funded venture investment endowment for a foundation in rural Virginia. He has Bachelor of Arts and Juris Doctor degrees from the University of Virginia. Here’s Mr. Rogers’ LinkedIn profile.

Daniel Wichelecki, PhD, Chief Scientific Officer and Co-Founder. Dr. Wichelecki is the inventor of Bonumose’s novel enzymatic pathway for low-cost tagatose production, as well as the processes for our growing portfolio of additional, affordable #goodsugars. He also has rare expertise at discovering natural enzymes to perform desired functions. Dr. Wichelecki has degrees from the University of Illinois at Urbana-Champaign (BS, Molecular and Cellular Biology; PhD, Biochemistry). Here’s Dr. Wichelecki’s LinkedIn profile.

Tagatose is a delicious rare sugar. It occurs in tiny quantities in some fruits and grains. It is not fake or weird tasting. Tagatose tastes nearly identical to sucrose (table sugar), without any bitter notes or off-flavors. Tagatose works really well in all sweetened foods and beverages, in full or partial replacement of sucrose and high-fructose corn syrup.

Tagatose is extremely healthy, too. It does not increase blood sugar levels or insulin (glycemic index = 3, compared to 68 for sucrose), or lead to fatty liver disease. It is low-calorie (38% of sucrose). It does not cause tooth decay. Furthermore, tagatose is a verified prebiotic: it feeds the good gut bacteria, leading to the production of beneficial short-chain fatty acids. In the body, it acts much like fiber.

Tagatose has been available commercially for over 15 years, but it is very expensive. The typical production process starts with relatively high-cost raw material (usually derived from milk), has expensive processing steps, and results in relatively low yields. Bonumose’s breakthrough process, however, starts with low-cost, abundant, plant-based raw material; has relatively inexpensive, enzymatic processing steps; and results in extremely high yields.

Allulose is a delicious rare sugar. Allulose is approximately 70% as sweet as sucrose (table sugar), without any bitter notes or off-flavors. Like tagatose, allulose works really well in all sweetened foods and beverages, in full or partial replacement of sucrose and high-fructose corn syrup.

Allulose is extremely healthy, too. It does not increase blood sugar levels or insulin (glycemic index = 1, compared to 68 for sucrose), or lead to fatty liver disease. It is low-calorie (10% of sucrose). And it does not cause tooth decay.

Allulose has been available commercially for a few years, but it is expensive. The typical production process starts with fructose, has expensive processing steps, and results in relatively low yields. Bonumose’s breakthrough process, however, starts with low-cost, abundant, plant-based raw material; has relatively inexpensive, enzymatic processing steps; and results in extremely high yields.

The good folks at Quest Nutrition created an informative, short video about allulose.

Unlike many sugar alternatives on the market today, tagatose and allulose are not artificial. They were not discovered by accident by a chemist working with coal tar, or frankenstein-ed together by inserting chlorine molecules into sugar. Tagatose and allulose are known as rare sugars because they occur in nature but only in tiny quantities.

Tagatose is found in apples, some grains, dairy, and the cacao tree (from which chocolate is derived). Allulose is found in figs, raisins, and some grains. Unfortunately, the amounts are so small that it would not be sustainable — environmentally or economically — to try to harvest tagatose and allulose from their naturally-occurring sources.

Fortunately, molecules of tagatose and allulose have the same number of carbon, hydrogen, and oxygen atoms as found in the glucose molecules linked together in plant-derived starch. By applying naturally-occurring enzymes in a precise way, Bonumose is able to produce large quantities of affordable, pure, nutritious tagatose and allulose (as well as other #goodsugars).

Enzymes occur naturally in foods, and also have been used for millennia to make food such as cheese, yogurt and other foods. Plants use enzymes to convert nutrients into energy and plant mass.

Bonumose has unique ability to discover naturally-occurring enzymes to enable the economically and environmentally sustainable mass production of healthy ingredients from globally-abundant plant material.

Are tagatose and allulose healthy? Oh, yeah. (But still great tasting). Let’s list the ways:

Low glycemic. Tagatose has a glycemic index of 3 compared to 68 for sucrose and 100 for glucose. Allulose’s glycemic index is only 1. Consumption of tagatose and allulose do not increase blood sugar or insulin. In fact, tagatose was proven in phase 3 clinical trials to decrease blood sugar levels in diabetics, and is approved in European food labeling regulations for blood glucose lowering claims.

Safe for teeth. Tagatose and allulose do not cause dental cavities. In fact, tagatose is proven to break-up dental biofilm. So not only does it not hurt dental health, it actually improves it. Try that with your regular sugar.

Low-calorie. Allulose has only 10% of the calories of sucrose (regular sugar), and tagatose has only 38% of regular sugar’s calories. This is because allulose is fully absorbed by the small intestine and fully excreted in urine, without entering the blood stream or being converted to energy. Tagatose is absorbed only 20% in the small intestine, with 80% entering the large intestine where it feeds the good gut bacteria. There’s evidence tagatose actually contributes to weight loss, not weight gain.

Prebiotic. Tagatose is a prebiotic. It is like soluble dietary fiber. In the large intestine, it increases the production of beneficial short-chain fatty acids, leading to a healthy gut. Good gut health is associated with good brain function and overall health.

Tagatose and allulose are not just not bad for you. They are good for you. Beyond benign, they are beneficial.

Robert Frost said “something there is that doesn’t love a wall.”

With apologies to the master poet, we think “something there is that doesn’t love unaffordable healthy food.” Where’s the good in unnecessary barriers between your family and nutritious food? Ideally, shouldn’t good-for-you food have a good price? If the choice of healthy food is available only for those with healthy incomes, there is something unsatisfying about that. At least to us.

Because of our breakthrough enzymatic technology, healthy, delicious tagatose and allulose will be available in the near future for a small fraction of the cost other companies charge today. We are making #goodsugar affordable for widespread use in your favorite foods and beverages.

 

First, and importantly, tagatose and allulose taste great. Unlike some other sugar alternatives, tagatose and allulose are not fake and they are not weird-tasting. No off-taste or bitter notes. Bad taste is not a precondition of healthiness! And tagatose, in particular, is not just half-way as sweet as regular sugar, requiring you to use twice as much to achieve the same sweetness.

Tagatose is 92% as sweet as sucrose (table sugar), and its sweetness is consistent with sucrose across all concentrations (see here).

Allulose is less sweet than tagatose (70% relative sweetness to sucrose), but still great-tasting. If you want to judge for yourself, try these.

Sweetness is but one of the positive features of sucrose (regular sugar). It only provides bulk and structure for foods, reduces water activity to help prevent food spoilage, depresses freezing temperature to make ice cream smooth, caramelizes, and does a variety of other things.

High-intensity sweeteners — such as stevia, monk fruit, sucralose, aspartame and others — have benefits. But because they are so sweet by volume, they do not have the ability to add bulk, structure or mouthfeel to foods and beverages. Next time you’re in the grocery store and see one of these on the shelf, take a look at the ingredients list. What do you see listed first? Probably maltodextrin or dextrose. Those ingredients are there to provide bulk to the high-intensity sweetener, and those ingredients has the same calories as regular sugar.

Other sugar alternatives, such as sugar alcohols, often have much less sweetness than sucrose, which requires more volume to achieve the same sweetness. Furthermore, sugar alcohols do not have the ability to caramelize, or produce the desirable browning in baked goods.

Unlike other sugar alternatives, tagatose and allulose are fully functional in foods and beverages.

We believe entrepreneurs must have a focus angel and a vision angel (in the shoulder angel sense). Focus is necessary, but not sufficient. Vision for new opportunities also is essential.

At Bonumose, we currently are focused on scaling up tagatose and allulose to commercial production levels. But we also are expanding our portfolio of #goodsugars and functional food ingredients.

In addition to building innovative enzymatic pathways for production of our own ingredients, we sometimes use our enzyme discovery and enzymatic pathway design abilities in collaboration with third-party strategic partners. In so doing, we use naturally-occurring, non-GMO enzymes.

Bonumose LLC
1725 Discovery Drive
Suite 220
Charlottesville, VA 22911

We are located in the wooded University of Virginia Research Park just a short drive from historic, downtown Charlottesville, Virginia.

If you have general questions, feel free to email our CEO, Ed Rogers, erogers [at] bonumose.com.

Or, if you have technical questions, you may contact our Chief Scientific Officer, Dr. Daniel Wichelecki, daniel [at] bonumose.com.

Interested in the #goodsugar movement? Well, maybe not a movement, but #goodsugar is a real thing. Tagatose and allulose are #goodsugar. They do not increase blood sugar, are low calorie, do not cause tooth decay, actually are good for you, taste great, and can be used in foods/beverages like regular sugar.

In choosing between #goodsugar and #badsugar, as for us and our house, we will serve #goodsugar. We are scaling up to commercial production, so you can have healthy, delicious choices for your house, at affordable prices.

We welcome your support and involvement. Follow us on twitter for updates, or give #goodsugar a tweet.

As of October 20, 2017, we have an opening for a Lab Technician. See position description/qualifications, and apply here.