Trehalose is high purity trehalose (98%)—a plant-based,
ISO22000,ISO9001,ISO14001, Kosher & Halal-certified, non-GMO*
food ingredient with the amazing natural ability to extend many
aspects of freshness.
Trehalose is a multi-functional sweetener found naturally, for
example in honey, mushrooms, lobster, shrimp and foods produced
using baker’s and brewer’s yeast. The commercial product is made
from starch by an enzymatic process.
Relative Sweetness: Trehalose is almost half as sweet as sucrose or
Metabolism: The metabolism of trehalose is similar to that of other
disaccharides. Ingested trehalose is hydrolyzed to glucose and
absorbed in the small intestine.
Assets: Trehalose has been shown to elicit a very low insulin
response and provide sustained energy. In addition, trehalose
protects and preserves cell structure in foods and may aid in the
freezing and thawing process of many food products by assisting in
the maintenance of the desired texture of the food. It is also heat
Limitations: Because trehalose is only half as sweet as sucrose it
is more likely to be used for cell preservation than for sweetness.
Applications: Trehalose may be used in beverages, including fruit
juices, purees and fillings, nutrition bars, surimi, dehydrated
fruits and vegetables, and white chocolate for cookies or chips.
Safety: Trehalose has a long history of human use. Numerous studies
have been conducted to support its safety.
Status: The US FDA has issued a letter of no objection to the
Generally Recognized As Safe (GRAS) status for trehalose. Trehalose
is approved in Japan, Taiwan and Korea. It may be used in the
preservation of freeze-dried products in the United Kingdom.
Though all food ages, trehalose helps maintain cooked, raw and
frozen food’s natural integrity longer with significant benefits to
flavor, texture, color and crispness—it even reduces freezer burn!
Reduces Freeze/Thaw Damage
Inhibits Discoloration of Fruits & Vegetables
Inhibits Denaturation of Proteins
Water Binding/Retention Properties
Inhibits Starch Retrogradation
Find out the secret to preserving freshness, enhancing flavor and
improving texture in both sweet and savory dishes across the full
range of foodservice categories.
Grab-and-Go is being driven by time-starved consumers looking for
high quality ready-to-eat foods. Versatile trehalose can help
extend freshness across the board.
Given the high demand for quick food that isn’t “fast food,” why is
it so hard to capitalize on grab-and-go? The fact is: prepared
foods fade fast. Color, crispness, moisture, texture, even aroma is
quickly compromised, so whether it’s ready-to-eat food found in the
hot food section of the grocery store or in the cold case of the
C-store, in most cases, food that’s held for any length of time is
no longer appealing, resulting in wastage and disappointed
One way to boost grab-and-go sales is to put the entire package
together so that you can have more control over the look and feel
of take-away food. And when you do, adding TREHALOSE can help
Popular grab-and-go items that benefit from TREHALOSE natural
ability to keep food looking and tasting fresher longer include:
- ・Sandwiches / Wraps
- ・Rice bowls / Sushi
- ・Pasta bowls
- ・Snack Packs / Trays
- ・Side dishes
- ・Baked goods (Breads, Danish, Muffins, Cookies, Cupcakes,
As the grab-and-go trend spreads across segments, TREHALOSE offers
you an easy way to increase moistness, crispness and creaminess
over time, reduce food switch-out, improve planning and forecasting
around food waste and set your brand apart among busy consumers in
need of a quality last-minute lunch or dinner without the hassle.
Bakery items are often thrown out if they don’t sell on the day
they’re made. Multi-functional TREHALOSE to the rescue!
Like table sugar (sucrose), TREHALOSE is a disaccharide (or “double
sugar”). All disaccharides have some ability to retain moisture and
can be used to preserve foods, but among disaccharides, TREHALOSE
is the very best at retaining moisture. That means TREHALOSE is
truly the baker’s best friend.
But not only does TREHALOSE︎ help keep baked goods moist and delicious, this multi-functional,
naturally occurring sugar has a wealth of other benefits, including
- ・Using TREHALOSE in the glaze on yeast-raised donuts more than doubles their
shelf-life, reducing waste.
- ・Replacing approximately 80% of sugar in glaze icing reduces
“weeping”—even when flavors are added.
- ・TREHALOSE stabilizes the air bubbles in meringue even when low-sugar or
high-fat ingredients like chocolate and butter are used, resulting
in lightness and increased volume.
- ・TREHALOSE︎ maintains the shape of cookie dough and the condition of cake
batter during preparation, as well as in finished products.
- ・Adding 2% TREHALOSE︎ of the weight of détrempe in puff pastry creates thick, consistent
layers, maintains crispness and inhibits fat separation.
- ・By replacing some of the sugar (sucrose) in sweet recipes with TREHALOSE︎ you can increase the volume of cake made with whipped eggs and
increase the volume and flakiness of baked snacks.
- ・For truly remarkable whipped cream, use 6% sugar (sucrose) and 6% TREHALOSE︎ of cream weight to inhibit water release, enhance milky notes and
add freezing stability.
You can work with TREHALOSE︎ like you would with table sugar, but, because it is only 45% as
sweet as sucrose, it’s suitable for both sweet and savory recipes.
No other ingredient maintains the crispness of cookies, the
flakiness of pastry dough and the light, soft moistness of cakes
while significantly extending freshness overall.
From contract management to catering and cruise ships, chefs need
their foods to stay fresh and appealing on buffet and steam tables,
and flexible TREHALOSE fits the bill.
Consumers have high expectations around food quality out of home,
and that can lead to a lot of waste when held foods dry out quickly
and lose their appeal. Fortunately, cooking with TREHALOSE︎ can help you solve many common problems related to steamtable use.
For instance, preparing your foods with TREHALOSE can help:
- ・maintain the juiciness of meat and sauces, protecting them from
- ・enable, fried foods that use batter to stay crispier longer and
resist becoming soggy
- ・maintain vibrant color in both raw and boiled veggies
- ・protect the integrity of freshly made pasta, keeping it from
drying out and becoming sticky
- ・keep eggs from coagulating
TREHALOSE︎ broadens food offerings by lengthening holding times and using
TREHALOSE︎ in your recipes helps maintain optimal appearance and texture. For
instance, TREHALOSE keeps fresh vegetables vibrant longer and
reduces discoloration when boiling brightly colored vegetables. It
enables mashed potatoes to retain their softness, so their
melt-in-your-mouth texture lasts much longer. Pasta made with
TREHALOSE keeps its fresh-made texture—even after an extended time.
On breakfast buffets, scrambled eggs made with TREHALOSE stay moist
and fluffy longer. Even fried foods, like tempura, stay light and
crispy for a much longer time.
Salad bars feature a range of foods that need to stay fresh and
appealing for hours in order to sell. Plant-based TREHALOSE︎ can help.
When consumers are looking for healthier food options, freshness is
top of mind. So, when salad bars suffer from wilting, discoloration
or coagulation, they can can get passed over, resulting in food
waste. That’s why using TREHALOSE︎ in your salad bar items can make such a difference to your bottom
Sugars are often used to preserve foods, but barely sweet TREHALOSE
(just 45% the sweetness of sucrose in a 5% solution) has
exceptional water binding/retention properties* that help keep your
food fresh and delicious. Because of its affinity for water,
TREHALOSE︎ has a remarkable ability to naturally help inhibit discoloration
and drying of fruits and vegetables. With TREHALOSE︎, fruits and vegetables stay colorful, crisp and inviting and salad
greens resist wilting and maintain their visual appeal.
- ・Soaking cut vegetables (e.g., carrots, cucumbers or radishes) for
just 30 minutes in a water bath with 3% TREHALOSE︎ enables them to stay fresh for hours on end at room temperature.
- ・Salad greens soaked in a 3% TREHALOSE water bath for 30 minutes can maintain their just-cut crispness for
days, and even dressed salads can be stored overnight in the
refrigerator and served the next day.
- ・Avocados cut and soaked in a 10% TREHALOSE solution, then stored in the refrigerator, keep their fresh color
and resist browning for many hours.
- ・Apples and other fruits soaked for 30 minutes in a water bath with
10% TREHALOSE︎ keep their color for our hours after cutting without any
With simple-to-use TREHALOSE, salad bars finally have a solution
for the persistent problem of undesirable changes to food’s color,
texture and consistency over time.
5. Grocerants are filling the void between shopping, take-out and
dine-in. TREHALOSE offers grocery stores a simple way to extend the freshness and
improve the quality of their prepared foods.
Today's time-starved consumers are looking for meal components that
they can pick up quickly and customize into breakfast, lunch or
dinner for themselves or their whole family. When making their
selections, consumers must rely on visual cues for how fresh and
desirable a pre-prepared food item is, but it can be difficult for
operators to maintain the fresh appeal of foods that are held for
some time. And, if the grocery store is also offering a
sit-down-dining experience, there is a need to maintain
ready-to-serve foods all day, day in and day out.
6. Trehalose has natural ability to improve the texture and moistness of meats makes
it ideal for use across a range of service categories.
Because it’s not very sweet, TREHALOSE can be used equally
effectively in savory recipes to improve the softness and juiciness
of cooked proteins including chicken, shrimp, pork and beef.
TREHALOSE︎ has the remarkable ability to stabilize proteins, protect aromas,
flavors and colors, and reduce freeze-thaw damage.
- ・Adding TREHALOSE︎ equivalent to 2% of chicken weight before frying, it can be held in
a hot case for several hours longer and will retain its juiciness.
- ・Including TREHALOSE︎ when brining chicken or turkey protects poultry’s natural juiciness
and preserves flavor and texture.
- ・Using TREHALOSE︎ when stewing meats helps keep the broth from separating when thawed
and preserves the meat’s moisture.
- ・Meats, such as pork or beef, that are cooked after being marinated
with TREHALOSE before freezing resist deterioration in taste and texture.
7. Largely driven by Millennials, delivery is one of the biggest
trends in the restaurant business today. Cooking with TREHALOSE︎ helps freshness carry on when food is carried out.
These days, fewer patrons are actually sitting in restaurant seats
as more and more American’s choose to have their restaurant-quality
meals delivered. This change presents a challenge for foodservice
operators: how do you maintain optimal food quality in the space
between the time the food is ready to serve and when it arrives on
your customers’ doorstep?
TREHALOSE︎ gives you a professional advantage when it comes to extending
freshness and maintaining quality, because cooking with this
plant-based, non-GMO, Kosher- and Halal-certified ingredient
protects food from dehydration, discoloration, coagulation, wilting
and other undesirable changes over time.
When it comes to foods that need to withstand some lag-time between
preparation and delivery, TREHALOSE can:
- ・Preserve fresh-made texture to deliver better mouth feel
- ・Reduce browning and preserve bright color
- ・Stave off starch retrogradation and maintain the just-cooked
integrity of rice and pasta
- ・Maintain meat’s juiciness through the cooking process, allowing it
to hold longer
- ・Extend crispiness of fried foods that use batter (such as fritters
or fried chicken)
- ・Enhance creaminess in sauces and gravies
- ・Sustain aroma
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