Sweeteners come with benefits but supply issues as well. Research and development is taking on the supply problems, making the sweeteners — allulose along with certain steviol glycosides — more likely to be used on a commercial scale.
Allulose is 70% as sweet as sucrose while having 0.2 calories per gram, but, known as a “rare sugar,” it’s not found in large quantities in nature. Enzyme technology is increasing supply of allulose, improving its cost-effectiveness as a bulk sweetener.