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, found in tiny quantities in some fruits and grains. We use naturally-occurring enzymes to make tagatose and allulose from abundant plant-based starches.

Healthy

Unlike regular sugar, tagatose and allulose are not bad for you. More than that, tagatose and allulose actually are good for you.

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

We would love to hear from you. Click Learn More to reach us.

Bonumose was created 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.

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 (40% 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.

Rare …

Enzymes …

Plant-based starches …

Low glycemic

Safe for teeth

Low calorie

Prebiotic (like fiber)

Beyond benign –> beneficial

 

 

 

Tagatose and allulose are not fake and they do not taste weird. No off-taste or bitter notes.

 

Patents …

New product development

Enzyme discovery ability

 

Bonumose Biochem LLC
1725 Discovery Drive
Suite 220
Charlottesville, VA 22903

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 and abundant, plant-based starches to produce commercial-scale quantities of #goodsugars.

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. Or visit our twitter.

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. He has Bachelor of Arts and Juris Doctor degrees from the University of Virginia.

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 has rare expertise at discovering natural enzymes. Dr. Wichelecki has degrees from the University of Illinois at Urbana-Champaign (BS, Molecular and Cellular Biology; PhD, Biochemistry).

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 have been used for millenia to make food such as cheese and …

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 healthy food being expensive.” Good-for-you food should have a good price. If healthy food is available only for those with healthy incomes, there is something that is not satisfying about that. At least not 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.

 

Ice cream (freezing point)

Baking

Beverages

Links …

TEXT

Careers

The #goodsugar movement.

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, found in tiny quantities in some fruits and grains. We use naturally-occurring enzymes to make tagatose and allulose from abundant plant-based starches.

Enzymes

We use naturally-occurring enzymes and abundant, plant-based starches to produce commercial-scale quantities of #goodsugars.

Healthy

Unlike regular sugar, tagatose and allulose are not bad for you. More than that, tagatose and allulose actually are good for you.

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. Or visit our twitter.

Contact Us

We would love to hear from you. Click Learn More to reach us.

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.

Bonumose was created 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.

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. He has Bachelor of Arts and Juris Doctor degrees from the University of Virginia.

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 has rare expertise at discovering natural enzymes. Dr. Wichelecki has degrees from the University of Illinois at Urbana-Champaign (BS, Molecular and Cellular Biology; PhD, Biochemistry).

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 (40% 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.

Rare …

Enzymes …

Plant-based starches …

Enzymes have been used for millenia to make food such as cheese and …

Low glycemic

Safe for teeth

Low calorie

Prebiotic (like fiber)

Beyond benign –> 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 healthy food being expensive.” Good-for-you food should have a good price. If healthy food is available only for those with healthy incomes, there is something that is not satisfying about that. At least not 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.

 

Tagatose and allulose are not fake and they do not taste weird. No off-taste or bitter notes.

Ice cream (freezing point)

Baking

Beverages

Links …

 

Patents …

New product development

Enzyme discovery ability

 

TEXT

Bonumose Biochem LLC
1725 Discovery Drive
Suite 220
Charlottesville, VA 22903

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.

Careers

The #goodsugar movement.