As Generation X begins to approach middle age, staving off those extra pounds becomes more of a challenge. Dairy Foods reports that dairy formulators have a sophisticated range of ingredients for sugar reduction in their toolbox and Allulose is one “that deserves special mention.”
As of Jan. 1, 2020, the Food and Drug Administration mandated the listing of added sugars on the nutrition label and allulose has now joined stevia and inulin as tools in removing added sugars.
People looking to cut back on sugar may soon start seeing more of a novel ingredient: allulose, a substitute that tastes and performs much like the real thing but with a tenth of the calories and none of the cavity-causing, insulin-spiking drawbacks. Allulose, considered a “rare sugar,” got the blessing of the U.S. Food and Drug Administration to not be counted as sugar in nutrition labels because it does not produce the same physical effects.
The Institute of Food Technologists (IFT) Annual Expo highlighted the latest innovations impacting the food and beverage markets. Tate & Lyle offered a prototype of an almond milk coffee latte featuring Dolcia Prima allulose. The company expressed excitement of the recent FDA decision that when allulose is used in products, it can be excluded from the total and added sugars declaration on Nutrition Facts and Supplement Facts labels.
Allulose has 90% fewer calories than table sugar and is now attracting the attention of mainstream consumer packaged goods brands, despite the premium price tag. Allulose counted towards grams of sugar on food labels, despite the fact it contributes virtually no calories and doesn’t raise blood sugar or insulin.