Market Trends and Consumer Observations More and more product formulas are starting to use allulose. According to a survey by Innova Market Insights, from 2014 to 2018, the annual growth rate of the number of food and beverage products containing allulose was 45%. According to analysis data from SPINS on traditional and natural enhancement channels, as of June 12, 2022, the sales of allulose have grown by 164.2% in the past 52 weeks, with a market value of $400 million. Although the popularity of allulose is increasing, it still has a long way to go in terms of consumer acceptance. On April 26, 2022, New Hope Network's NEXT Date and Insight team conducted a survey of 1,000 consumers with support from the Suzy survey platform. Only 16% of respondents said they recognized allulose as a natural sweetener, which is far behind stevia (46%) and monk fruit (61%). Additionally, 45% of respondents said they had never heard of allulose.
Low-Calorie Sucrose- Allulose Has Obvious Advantages
Allulose is a naturally occurring rare sugar found in figs, raisins, wheat, maple syrup, and honey. As a new natural sweetener, allulose has the following advantages:
Allulose is about 70% as sweet as sucrose, and the calorie content (0.4 kcal/g) is only 10% of sucrose. It has a taste and volume similar to sucrose and is known as "low-calorie sucrose". Allulose performs similarly to sucrose in many foods. In a study by Margaux R Mora et al. on yogurt sweeteners, using the Friedman test and Dunnett's multiple comparisons tests, the results showed that there was no significant difference in overall preference and flavor preference when comparing sucrose and trehalose, sucrose, and allulose, and trehalose and allulose. However, stevia is different. Many studies have pointed out that products sweetened with stevia have a high incidence of off-flavors, including tea, yogurt, and chocolate milk.
- Good Processing Characteristics: Allulose has very good crystallinity and is suitable for use in low-sugar foods that require crystalline structure provided by sucrose.
- Safe for Human Consumption: Allulose is almost not metabolized after being absorbed by the intestine. Oral trials have shown that allulose is easily absorbed into the bloodstream through the small intestine and is mostly excreted through urine within 7 hours, with only a small amount of allulose absorbed by the small intestine being metabolized and excreted from the body.
- Blood Sugar Regulation: Allulose can inhibit the activity of α-glucosidase in the intestine, which can protect pancreatic islet β-cells to improve insulin resistance and increase the uptake of glucose by fat and muscle tissue.
- Weight Management: Research has found that allulose can promote fat burning during exercise. A randomized, double-blind, placebo-controlled trial demonstrated that D-allulose can reduce body fat in overweight or obese subjects.
- Oral Health: Allulose is not metabolized in the mouth, so it does not cause enamel erosion and does not promote the growth of oral bacteria associated with tooth decay.
Regulations regarding allulose as a food ingredient
Allulose is a relatively new natural sweetener that has gained popularity in recent years due to its low-calorie content and other health benefits. Currently, different countries have different regulations regarding the use of allulose as a food ingredient. Here are some brief introductions to the regulations of several countries:
- United States: In the United States, allulose is generally recognized as safe (GRAS) for use as a food ingredient. The U.S. Food and Drug Administration (FDA) has issued a "no questions" letter to a company regarding the safety of allulose as a food ingredient, indicating that the agency has no objection to the use of allulose in specified food categories.
- Japan: Allulose was approved for use as a food ingredient in Japan in 2012. In Japan, allulose is classified as a low-calorie sweetener, and its use is permitted in a wide range of food and beverage products.
- South Korea: Allulose is also approved for use as a food ingredient in South Korea. In 2020, South Korea's Ministry of Food and Drug Safety approved the use of allulose in specific food categories, including beverages, bakery products, and confectionery.
- European Union: Allulose was approved for use as a food ingredient in the European Union in 2019. In the EU, allulose is considered to be a novel food, and its use is permitted in certain food categories, subject to certain conditions and labeling requirements.
- Canada: Allulose is currently under review by Health Canada as a food ingredient. However, in the meantime, allulose is still permitted for use in Canada as a food ingredient, provided that it meets certain requirements and labeling requirements.
Allulose is favored in various applications
Due to its chemical and physical properties, such as reducing water activity, lowering freezing point, browning, and texture characteristics, making it a breakthrough contributor to low-sugar and low-calorie food formulations. According to data from companies like Elsevier, downstream applications of allulose were mainly distributed in the food industry (55%), beverage industry (37%), and other industries (8%) in 2020.
1. Baked Goods
Allulose is a premium substitute for sugar in cakes, cookies, and other baked goods. It browns faster than regular sugar and doesn't crystallize easily. It creates a smooth texture and is great for cream and syrup. Unlike other alternative sugars like erythritol, doesn't produce a cooling effect, allowing it to provide the same texture and taste as regular sugar, with fewer calories.
2. Candy & Chocolate
Using allulose in candy or chocolate can improve the appearance, texture, and flavor of the product. For example, GATSBY Peanut Butter Low-Calorie Chocolate Cups wrap a generous amount of peanut butter in a square-shaped dark chocolate cup, with only 70 calories and 4g of sugar per serving. GATSBY uses ingredients like allulose and MCT oil to reduce extra calories and sugar without affecting taste or texture, making it suitable for a ketogenic diet.
3. Dairy/Frozen Desserts
Allulose has a time curve and refreshing mouthfeel similar to sugar, and it has many functional advantages of sucrose, such as the mouthfeel of liquid dairy products, sugar-like taste in yogurt, and creamy texture in ice cream and other frozen desserts. For example, Chobani's zero-sugar yogurt series, launched in the United States, is made from natural ingredients. The new product is made from milk that has been filtered to reduce natural sugar and is fermented naturally, allowing the yogurt culture to consume the remaining sugar. They also add monk fruit and allul to supplement the lost taste caused by sugar reduction.
4. Seasonings
Parker's is a company specializing in the production of maple syrup. This organic plant-based maple syrup is mixed with allulose syrup and packaged in an easy-to-use squeeze bottle. Allulose is a monosaccharide naturally present in maple syrup, and this mixture reduces both sugar and calories by 50%, while providing the same delicious maple flavor.
5. Functional Foods
The health properties of allulose, such as blood sugar reduction, weight management, and oral health, make it ideal for use in more functional products. Mitsui Chemicals has launched the first allulose functional food product, Astrea Pro, which reportedly promotes fat burning in daily life (rest and daily activity) through energy metabolism.
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