Is Allulose the Next Big Sweetener? Why Product Developers Are Betting on It

In the fast-evolving world of food formulation, sweetener innovation is at an all-time high. As consumer demand grows for healthier, low-calorie, and clean-label products, product developers are searching for alternatives that deliver sweetness without compromise. 

Enter allulose—a rare sugar that’s generating major buzz across the food and beverage industry.

Unlike sugar, allulose provides sweetness with significantly fewer calories and does not cause spikes in blood sugar or insulin levels, making it an attractive option for health-conscious consumers.

But what makes allulose stand out from the rest? And why are so many manufacturers betting on it as the sweetener of the future? Let’s take a closer look.

What Is Allulose as a Sugar Substitute?

Allulose, also known as D-psicose, is a low-calorie rare sugar that occurs naturally in small quantities in foods like figs, raisins, and maple syrup. It is a naturally occurring sugar found in wheat, molasses, and certain fruits, but only in small amounts. Though it tastes and behaves like traditional sugar, it has only about 0.4 calories per gram—around 90% fewer calories than sucrose. 

Allulose tastes similar to table sugar but contains fewer calories and does not raise blood sugar. It is a naturally occurring sugar and naturally occurs in nature, distinguishing it from artificial sweeteners and artificial sweetener products.

Chemically, allulose is classified as a monosaccharide, just like glucose and fructose, and is considered a carbohydrate, making it relevant to discussions about carbohydrates in the diet. The body absorbs allulose in the small intestine and it is mostly excreted, which is why it has a minimal impact on blood glucose and insulin levels. 

Why Product Developers Love Low-Calorie Allulose

The appeal of allulose goes far beyond calorie count. For formulators looking to match the taste, texture, and functionality of sugar, allulose checks nearly every box:

• Sugar-like sweetness: Allulose is about 70% as sweet as sugar, with no bitter or off-notes, making it ideal for replacing sugar without needing additional masking agents.
• Excellent functionality: It browns, caramelizes, and contributes bulk—making it a standout for baked goods, beverages, frozen desserts, sauces, and more. Compared to artificial sweeteners and sugar alcohols, allulose offers superior baking performance and a more authentic sugar experience.
• Low glycemic index: Because it doesn’t spike blood sugar, allulose is suitable for diabetic-friendly and low-carb formulations, supporting blood sugar regulation.
• Labeling advantage: Allulose can be listed as a carbohydrate, but the FDA does not require it to be included in total or added sugars on the nutrition label, giving brands an edge in meeting sugar-reduction targets. Unlike many artificial sweeteners, allulose does not contribute to tooth decay and is generally recognized as safe to consume in moderation.

Allulose offers product developers a unique combination of taste, functionality, and health benefits, making it a versatile choice for a wide range of applications.

What Consumers Are Looking For in Blood Sugar Regulation

Today’s shoppers are reading labels more carefully than ever. They’re seeking clean, recognizable ingredients, and often associate “low sugar” with better health. Allulose enables product developers to respond to this demand without compromising taste or quality.

• Keto-friendly? Check.
• Low-calorie? Check.
• Clean-label potential? Absolutely.

Allulose can be safely consumed in moderation, and it is advisable for consumers to consume it in small amounts to avoid potential digestive discomfort.

As more consumers reduce sugar intake due to diabetes, weight management, or overall wellness, sweeteners like allulose are positioned to dominate shelves—especially in categories like snacks, protein bars, functional beverages, and better-for-you desserts.

Regulatory Environment: Navigating Compliance & Labeling

As allulose gains traction as a popular sweetener and sugar substitute, understanding the regulatory landscape is essential for food manufacturers and product developers. 

In the United States, the Food and Drug Administration (FDA) has taken significant steps to clarify the status of allulose in food products. The FDA has classified allulose as “generally recognized as safe” for use in a variety of foods and beverages, allowing brands to incorporate it with confidence. 

Importantly, the FDA does not require allulose to be counted as part of total or added sugars on the Nutrition Facts label, setting it apart from many other sugar substitutes and sweeteners. 

However, it must still be listed as a carbohydrate, and manufacturers are responsible for ensuring that their labeling and marketing practices comply with all applicable regulations. As the regulatory environment continues to evolve, staying informed about FDA guidance and any updates is crucial for companies looking to leverage allulose in their product lines. 

Is Allulose Right for Your Next Product?

While allulose may not replace sugar in every application, it presents exciting opportunities for brands focused on innovation and health-conscious product lines. It can be used alone or in blends with other sweeteners and fibers to replicate sugar’s taste and mouthfeel.

At North Central Companies, we stay ahead of the curve so you don’t have to. With decades of experience and a reputation built on trust, our team is ready to help you identify the best ingredients for your formulation challenges—whether that’s sorbitol, corn syrup, or the next big thing in sweetening.

Allulose FAQs

Does allulose impact blood sugar or insulin levels?

No. One of the key benefits of allulose is its minimal effect on blood glucose and insulin. This makes it ideal for diabetic-friendly, keto, and low-glycemic product formulations focused on blood sugar control.

Is allulose keto-friendly?

Yes, allulose is a keto-approved sweetener due to its low-calorie content and lack of impact on blood sugar or insulin. It’s a popular option for ketogenic, low-carb, and diabetic-friendly diets.

Is allulose an artificial sweetener?

No, allulose is not an artificial sweetener. It is a naturally occurring rare sugar that offers sweetness without the synthetic compounds found in artificial sugar substitutes.

How is allulose labeled on food packaging?

Under FDA regulations, allulose must be listed as a carbohydrate, but it is excluded from the “Total Sugars” and “Added Sugars” lines on the Nutrition Facts label. This gives manufacturers a competitive edge when meeting sugar-reduction goals.

Ready to See How Allulose Can Fit into Your Product Line?

Let’s talk. Contact North Central today to learn more about our sweetener offerings and how we can support your success from ingredient sourcing to delivery.