Allulose: The Rare Sugar Gaining Attention for Sugar-Reduction Applications

Allulose, a rare sugar, is becoming an ingredient to watch in the food industry.

Swiss chocolate maker Lindt & Sprüngli has recently applied for a patent for an allulose-containing chocolate with ingredients manufacturer Savanna Ingredients, indicating the direction of travel for major brands.

The interest in allulose stems from its ability to address challenges that many high-intensity sweeteners cannot solve on their own, according to Antonella Lisella, project manager at Kline and Company's Food and Nutrition practice.

What is Allulose?

Allulose is a rare natural sugar that's 70% as sweet as sucrose. It's found naturally in very small quantities in foods such as figs, raisins, wheat, and maple syrup.

When made by ingredients companies, it's not extracted from foods. For example, Tate & Lyle convert corn kernels into starch, the starch into fructose, and from there into its allulose product, which is then marketed as a sweetening ingredient.

How Does it Act in the Body?

Allulose differs from regular sugar because it doesn't spike blood glucose or cause insulin release. It is also very low in calories at 0.4kcal per gram.

Allulose is a sugar that is minimally metabolised and does not deliver energy. "All allulose taken up in the intestine is excreted via kidneys and appears in urine," says Professor Hannelore Daniel of Technical University of Munich. "It can't affect glucose levels in blood and also does not cause a release of insulin."

Why Manufacturers are Excited About it

Other sweeteners share those benefits, but allulose doesn't have the slightly bitter aftertaste of some other sweeteners and it has similar properties to sugar, so it behaves in a similar way in food. This can help manufacturers replace regular sugar without losing the sensory qualities that consumers seek.

Does it Have Drawbacks?

Its known drawbacks are digestive. "Allulose consumed in high quantities has been shown to cause gastrointestinal issues such as bloating, gas, cramps, and diarrhoea," says Dr EJ Simpson, principal research fellow at the University of Nottingham's David Greenfield Human Physiology Unit.

And it's not without controversy. In the US, a federal appeals court recently revived a proposed class-action lawsuit against Chobani, filed by a couple who felt deceived by the company's claim of 'zero sugar' in its Greek yogurt when it contains 4g of allulose.

Where is it Currently Approved?

Allulose is approved in many countries, including the US (with Generally Recognized as Safe approval), China, Japan, Singapore, South Korea, Australia, New Zealand, and Mexico.

However, it is currently not authorised for food use in the European Union because it falls under the Novel Food framework and requires regulatory approval that is not completed.

Who are the Main Suppliers of Allulose?

The leading suppliers of allulose include: