A recent innovation that has also been used in baked goods to successfully help brands maintain some of the functional attributes of sucrose is allulose.* Allulose, a low-calorie sweetening solution, was formally introduced to the U.S. food and beverage manufacturing market in February 2015. It can impart the similar structure and texture of sucrose, increase the shelf life or humectancy over time, and be combined with high-potency sweeteners to create an ideal sweetness profile.