Tate & Lyle Ingredients Americas LLC says a clinical trial that shows allulose does not operate as a sugar and lead to tooth decay is another reason why FDA should exempt the low-calorie sweetener from being included as a carbohydrate, sugar or added sugar on the Nutrition Facts label.
A company based in Germany plans on manufacturing allulose on a mass scale. Savanna Ingredients is using sugar beets as its source.
Allulose is generating a lot of discussion and exposure within food and beverage companies, but some are waiting to see how the FDA rules regarding whether it has to be listed as a sugar, since it is not metabolized like a sugar.
Allulose, or D-allulose, is an up-and-coming ingredient in the sweetening world. This low-calorie sweetener, which naturally occurs in sources like wheat, figs, raisins, and jackfruit, is molecularly similar to fructose and glucose, but it has an outstanding quality: because it is not rapidly digested, metabolized, and absorbed by the body like fructose and glucose are, it does not impact blood sugar and insulin levels and thus is safe for use by those controlling blood sugar levels, such as those with diabetes, in addition to being attractive to people following low-sugar/low-carb or ketogenic diets.
While allulose is only 70% sweet when used alone, one company, Icon Foods (formerly Steviva Ingredients; Portland, OR), is combining allulose with high-intensity sweeteners stevia and monk fruit. The resulting blends can be used to replace sugar as a sweetener, while being lower calorie and blood sugar friendly. The company is supplying the ingredients under the brand name KetoseSweet. (The purely-allulose ingredient is called KetoseSweet, while versions including monk fruit, stevia, or both are called KetoseSweet+.)