SAVANNA Ingredients GmbH

Functional carbohydrates – our healthy contribution to a better quality of life for all people.

We focus on naturally occurring, functional carbohydrates with individual added value for the consumer. We get the best out of them by using, among other things, sugar beet as a source of raw materials due to its sustainable properties. With our holistic approach to customer care and our focus on efficient & safe processes, we ensure high quality, product safety, and good taste in the final product.
 

The production of natural, high-quality ingredients.

We extract only the best.
The highest product quality is a matter of course at SAVANNA Ingredients. With this claim on our work, we offer our customers first-class products every day. Our aim is to ensure a high level of customer satisfaction.
 
Our high-quality and natural products are the answer to the growing desire for good and healthy nutrition. Aspects such as well-being, health, fitness, and performance enhancement are incorporated into the development of our products. With excellent raw materials and ingredients, as well as forward-looking processing, we meet all quality requirements.

What is the idea behind SAVANNA?

SAVANNA Ingredients GmbH is a spin-off company of Pfeifer & Langen GmbH & Co. KG. SAVANNA develops, produces, and sells functional carbohydrates. Functional carbohydrates are sugars and other carbohydrates that exhibit a wide spectrum of special properties. The SAVANNA product portfolio currently comprises crystalline and liquid allulose.

Allulose is a simple sugar with a calorific value between 0.2 and 0.4 kcal/g. In addition, allulose features similar properties to those found in conventional household sugar (sucrose). Therefore, Allulose can be used in a range of applications and offers a low-calorie sugar alternative.

How is allulose produced?

We obtain allulose through an enzymatic reaction of fructose. This reaction is reversible – simultaneous conversion of fructose into allulose and allulose into fructose. Therefore, both sugars are present in the enzymatic balance. Afterward, allulose needs to be separated from fructose. The fructose-rich stream obtained from this process is concentrated and returned to the enzymatic reaction; the allulose-rich stream is also brought to the desired concentration and then either crystallized or purified to the desired quality with an additional step.

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