The Safety Certification of Trehalose attracts more Consumers and Provides more Opportunities for Industry Participants, Which is Conducive to the Healthy Development of the Industry

Trehalose is a non-reducing disaccharide consisting of two glucose molecules linked by an α, α-1,1 bond. In nature, trehalose is a natural substance that stabilizes proteins, lipids, and carbohydrates during freeze-thaw or dehydration-rehydration cycles. Trehalose can mask unpleasant tastes and odors, improving the quality and acceptability of finished pharmaceuticals (dry syrups, liquid preparations, tablets and chewables). Trehalose enhances the stability of minerals (particularly magnesium and calcium) and increases their solubility. Due to its non-reducing end, trehalose does not react with amino acids and therefore contributes to their stability.

Authoritative Certification of Health Attributes Help the Stable Development of the Industry

Trehalose has been reviewed by all of the major regulatory agencies in the world and found to be safe for use in foods. Trehalose is approved as a Novel Food in the European Union,provides more opportunities for industry participants, which is conducive to the healthy development of the industry. The internationally authoritative "Nature" magazine published a special article for evaluating trehalose in July 2000. The article states: "For many living things, the presence or absence of trehalose means life or death." Trehalose has about 45% the sweetness of sucrose at concentrations above 22%, but when the concentration is reduced, its sweetness decreases more quickly than that of sucrose, so that a 2.3% solution tastes 6.5 times less sweet as the equivalent sugar solution. It is a mild sweet and high-quality sugariness. Its mild sweetness is more durable than sugar, which improves the sweetness of high-sweet sugar foods.

Source: Market Monitor

The trehalose industry concentrate rate is relatively high. The top three companies are Hayashibara, Sinozyme Biotechnology, Meihua Group with the revenue market share of 20.03%, 6.19%, 5.09% in 2020.

Founded as a starch syrup manufacture in 1883, Hayashibara has grown into a company with strong research and development expertise, engaging in original and creative research. Utilizing our technological background in biotechnology and functional dyes, Hayashibara is developing a wide range of products in many areas of business. In 2012, Hayashibara joined NAGASE Group, which enable them to globally expand using NAGASE’s expertise of market knowledge, market expansion strategies, sales and distribution channels. Hayashibara’s next goal is to become an important force in new fields such as the environment and energy.

Hayashibara Outlook
Company Name	Hayashibara
Website	www.hayashibara.co.jp
Establish Date	1883
Manufacturing Bases	Worldwide
Sales Regions	Sinozyme Biotechnology, Meihua Group
Competitors	SinozymeBiotechnology, Meihua Group
Company news	In May, a new functional product "Nalimbid" was released, a highly water-soluble taste enhancing ingredient that uses Hayabara\'s original enzyme technology to make citrus-derived naringin, a food material that combines glucose from starch to increase water solubility. Compared with traditional naringin, its solubility in water is 6 times higher, even at low temperatures will not precipitate crystals, and the solubility is stable