Allulose

Low Calorie Sugar

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You are here: Home / News / Finding the Sweet Spot: Reducing Calories Without Sacrificing Consumer Acceptance — Natural Product Insider

Finding the Sweet Spot: Reducing Calories Without Sacrificing Consumer Acceptance — Natural Product Insider

April 24, 2017 by Stan Samples

As obesity rates continue to climb in the United States, the food and beverage industry is actively creating more choices for consumers to meet their health goals of reducing sugar and calorie intake. While many Americans claim to want healthier foods and beverages, they will not trade taste for calorie reduction. Among the consumers who say they are consuming foods and beverages with low-calorie sweeteners, nearly half (48 percent) do so to help reduce overall calorie consumption. However, when asked what factors impact their food purchase decisions, 84 percent agree taste is at the top of their list, followed by price and healthfulness, respectively.

Allulose, a low-calorie sweetening ingredient, provides the full taste and enjoyment of sugar but without all the calories. Unlike stevia and monk fruit or artificial sweeteners, allulose is not a high-potency sweetener. Allulose is 70 percent as sweet as sucrose and has the same temporal profile as sucrose, unlike other zero- or low-calorie alternatives available. Formulating with allulose makes it easier for food and beverage manufacturers because it delivers many of the benefits that sucrose offers beyond just sweetness.

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The Calorie Control Council, a non-profit association established in 1966, seeks to provide an objective channel of scientific-based communications about low-calorie foods and beverages, to assure that scientific and consumer research and information is made available to all interested parties.

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