D-Allulose is a rare sugar that has gained attention as a natural, low-calorie sweetener with a taste and functionality very close to sugar.

Chemically, allulose is a monosaccharide (a simple sugar) that occurs in small quantities in certain fruits (e.g. figs, raisins) and fermented foods.

What makes allulose unique is that it provides about 70% of the sweetness of sucrose but contributes nearly zero calories (only ~0.4 kcal/g,

or about 90% fewer calories than sugar). The human body does not fully metabolize allulose, so it passes through with minimal impact on blood

glucose or insulin levels. This makes allulose an excellent sugar replacer for reducing calories and sugar content in foods without sacrificing

taste or texture.

Applications of Allulose: Thanks to its sugar-like behavior, allulose is extremely versatile. It is used in beverages (soft drinks, flavored waters,

energy drinks) to cut calories while maintaining sweetness and mouthfeel. In baked goods and confections, allulose can replace a portion of

sugar to reduce calories without compromising texture or browning. It is also found in ice creams, dairy desserts, jams, and sauces. Because

it doesn’t promote tooth decay, allulose is used in chewing gums and oral care products as well. In summary, allulose allows food producers to

create “reduced sugar” or “low calorie” versions of their products with minimal reformulation changes, meeting consumer demand for healthier

choices.