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AMBROSIA differentiates itself from other allulose manufacturers in two ways. First, by utilization of its technological platform for the design of (synthetic) superior enzymes. These patents protected enzymes are designated for the conversion of obesity-promoting industrial sugars into minimal-calorie rare sugars. To date, AMBROSIA’s enzymes demonstrate improved activity (X10) and stability under neutral & acidic pH compared to the top competitor. Second, by its technological ability to convert in situ the endogenous sugar naturally present for example in fruits and vegetables, to rare sugars such as allulose. As stated before, the biggest advantage of AMBROSIA’s approach is that this in-situ conversion allows the company to gain access to new market segments that would otherwise not be able to incorporate sugar reduction into their products (e.g., natural juices, condiments, jams, dairy, etc.).

Global F&B companies – mainly, natural juices, condiments, jams, dairy, etc. Sugar manufacturers, and sugar refinery owners,.

Ziv Zwighaft - CEO & Co-Founder