Summary
From an unexpected bacterial reaction in a German sugar lab in the Palatinate to a global success story in confectionery – the journey of BENEO’s Isomalt is one of scientific curiosity and innovation. Today, Isomalt is the world’s leading sugar replacer in sugar-free hard-boiled candies, but its origins date back to a discovery in the mid-1950s. Thanks to insights from Bodo Fritzsching, Executive Director Business Growth Functional Carbohydrates at BENEO, we are exploring Isomalt’s path to success.
In this article, we explore:
- How Südzucker discovered sugar replacer Isomalt
- The unique properties of Isomalt
- The history of how the ingredient was brought to market
- The future outlook for Isomalt
Where it all started
In the mid-1950s, Professor Weidenhagen, then head of the central laboratory at Südzucker, discovered the bacterium P. Aminobacter Rubrum and began to study it more closely. The bacterium releases an enzyme that helps it form a new type of sugar from sucrose molecules: isomaltulose. This naturally occurring process secures a ‘food source’ that is only available to this bacterium. At the time, developers considered this an undesirable effect, as it reduced the quality and expected sweetness of the sucrose. However, researchers quickly recognised its potential. In 1956, they patented isomaltulose as Palatinose™, anticipating its future use as a novel sugar.. It would later become another BENEO star ingredient for its low-glycaemic properties and sustained energy supply, making it particularly attractive for sports nutrition. If you want to dive deeper, check out this article.
From isomaltulose to Isomalt
Weidenhagen’s successor, Dr Hubert Schiweck, further developed isomaltulose in the 1960s. By adding a hydrogenation step after the enzymatic rearrangement of sucrose, he and his team created Isomalt. This made it the only sugar replacer derived from beet sugar.
The main properties of Isomalt
- Thanks to its unique molecular structure, Isomalt offers a sweetness profile that is very similar to sucrose – with only half the calories.
- It also has a very low-glycaemic response, thus helping to keep blood sugar levels stable, while also being tooth-friendly.
- It is low hygroscopic which means that Isomalt absorbs virtually no moisture.
- This reduces stickiness and ensures longer shelf-life, so candies do not require wrapping.
- At the same time, it benefits the crunchiness of coated applications such as chewing gums.
- Isomalt’s unique property to crystalize translucently also enables manufacturers to create brilliantly colored candies or gum coatings with innovative visual effects
The story continues: from pilot to industrial production
In 1972, Südzucker filed the first patent for Isomalt – the discovery made by the German sugar producer was now official. However, before the first commercial volumes reached the market in 1984, teams carried out extensive technical and regulatory development work. In 1979, Südzucker founded Palatinit Sweetener GmbH (later Palatinit GmbH and now part of BENEO). In 1989, the company opened its first Isomalt production plant in Offstein.
This milestone enabled significant scale-up in the following decades. By the early 1990s, production teams were already producing and selling more than 10,000 tonnes of Isomalt annually.
© BENEO.
© BENEO
Prerequisite for success: regulatory approvals
Discovering and producing a new ingredient is only the first step. Companies create real value when they successfully bring it to market. Therefore, the team focused on securing regulatory approval for Isomalt in food applications. Years of extensive regulatory groundwork followed, resulting in numerous approvals across the globe. The company’s expertise in regulatory affairs and nutrition science enabled this progress. It remains a key pillar of BENEO today. Strong collaboration with local partners further supported market access. Switzerland and Germany were the first key markets to sell Isomalt, with other European countries like UK and France following. In the mid-1990s, Palatinit opened regional branches in the US and Asia Pacific. This laid the foundation for global Isomalt sales.
Overcoming initial skepticism in the confectionery market
But a key question remains: How did confectionery manufacturers react to this new ingredient? Let’s put it this way: in the 70s and 80s, they were not particularly excited when a sugar replacer company knocked on their doors. Fear of cannibalizing their own sugar-containing candies with the introduction of sugar-free variants and Isomalt’s higher price compared to sucrose posed significant hurdles. But the Isomalt sales team had convincing arguments on their side: rather than cannibalize, sugar-free candies extend product lines, opening up not only new target groups but even new packaging formats. Why? Thanks to Isomalt’s low hygroscopic properties, manufacturers can pack sugar-free hard-boiled candies unwrapped in small paper boxes, as the products do not become sticky. Another big selling point: manufacturers could use their existing technologies and production lines for the sugar-free candies, with only minor adaptations needed. Additionally, Isomalt’s physico-chemical properties mean that hard-boiled candies dissolve more slowly in the mouth. As a result, manufacturers can produce smaller sugar-free products without affecting the overall consumption experience. Finally, manufacturers can justify the higher price of Isomalt through these functional and sensory benefits.
Making the most of technological expertise
A key success factor in the early market development was the expertise of the application technology team who worked closely with the new customers to develop convincing recipes. Today, BENEO consolidates this expertise within the BENEO-Technology Center, where it continues to support customers worldwide.
After overcoming the initial market hurdles, the team introduced additional innovations. These included liquid Isomalt variants with cost advantages. In 1999, BENEO launched the ‘Isomalt Family’ — a portfolio of specialised variants. These new different grades helped overcome previous challenges for specific applications. For instance, the variant Isomalt LM was suitable for chocolate thanks to its low moisture property. Isomalt GS offered smooth, crunchy chewing gum surfaces thanks to its good solubility. The team also launched Isomalt DC, which allows direct compression of tablets and powder blends for sachet applications.
In 2007, Palatinit and its Isomalt ingredients became part of BENEO. They continue to be a vital pillar of its portfolio.
Looking ahead: answering modern-day consumer trends
Today, Isomalt is the number one sugar replacer worldwide in hard boiled candies. And its success story is far from being finished. Consumers are increasingly aware that a healthy diet is a key pillar for staying fit and active for as long as possible. Even in indulgent food or beverage categories, almost 3 in 4 across the globe wish they had healthier options[i]. This highlights the market potential for sugar-reduced and sugar-free products. By working closely with food manufacturers not only on recipe formulation and application technology, but also attractive on-pack claim opportunities, BENEO will continue to make Isomalt a popular solution for healthier indulgence in line with modern-day consumer demand.
Key takeaways
- Isomalt is the only sugar replacer derived from sugar beet.
- Isomalt is the number one sugar replacer in hard boiled candies worldwide.
- Südzucker was the first to discover and develop Isomalt, as the result of an unexpected bacterial reaction in the sugar lab.
- Regulatory and technological expertise were key in marketing Isomalt.
- Thanks to the “Isomalt family” with different grades, Isomalt can be used in several confectionery applications to reduce sugar.
References
[i] HealthFocus International Global Trends Study 2024
Further Reading
To explore the science, functionality and market relevance of Isomalt and related ingredients in more detail, you may find the following articles helpful:
- Food & drink trends 2026: what’s shaping consumer choices?
Discover how evolving consumer expectations around health, indulgence and functionality are influencing product development: Global Key Trends 2026 - Functional carbohydrates: more than just energy
Learn how functional carbohydrates contribute to modern nutrition concepts and product innovation: Functional Carbohydrates