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.
An ultra low-calorie sugar found naturally in jackfruit and figs that Tate & Lyle, Matsutani and CJ CheilJedang are making in commercial quantities from corn using enzymes, allulose has the clean taste, bulk and functionality of regular sugar (sucrose) and about 70% of its sweeteners.