Although allulose has been available for some time, recent regulatory changes have given it a competitive edge in the market. In April, the FDA determined that this sweetener is exempt from labeling as “total sugars” and “added sugars,” making it an appealing choice for manufacturers aiming to reduce sugar content and incorporate more natural alternatives. A survey by Label Insight found that 22% of U.S. consumers wish to limit their sugar intake, fueling a growing alternative sugar market valued between $16 billion and $20 billion. While stevia and monk fruit are well-known alternative sweeteners, they each have drawbacks related to their aftertaste, which allulose does not share.
Allulose boasts numerous benefits, including a similar mouthfeel to sugar and the ability to participate in the Maillard reaction, which is the chemical process that browns and caramelizes food while aiding in leavening. In contrast, the other two major alternative sweeteners lack this capability. Furthermore, allulose is more cost-effective than both stevia and monk fruit. According to Food Business News, this sweetener has only one-tenth the calories of sugar. Although it is approximately 70% as sweet as sugar, it is not metabolized like sucrose, making it an excellent option for those looking to avoid blood sugar spikes, such as diabetics or individuals on a Keto diet.
At the same time, the production of lab-derived sugar substitutes is a relatively new concept, which may lead to consumer hesitation. Blue California’s allulose is produced from natural substrates using proprietary technology. Naturally, allulose is found in certain fruits like figs, raisins, and jackfruit; however, there is limited research on the long-term effects of consuming this ingredient. With the recent classification of allulose as a carbohydrate rather than a sugar, and the FDA permitting its use in both carbonated and non-carbonated food and beverages, it is likely that companies will increase their experimentation with this ingredient. In light of the anticipated demand, Blue California is scaling up commercial production.
However, other companies have been exploring the sweet potential of allulose for several years, meaning Blue California will face significant competition. For instance, in 2015, Tate & Lyle developed Dolcia Prima, an allulose derived from corn, beet, and sugar cane. Major brands such as Fuze Meyer Lemon Black Tea, Fuze Tropical Mango Green Tea, the Quest Hero Bar, and the Know Better Cookie are already incorporating allulose as a sweetener. This rising demand illustrates a broad interest in a sugar-like sweetener that offers low-calorie, healthier benefits that consumers desire.
As an added note, for those looking to enhance their overall health, combining allulose with supplements like calcium citrate malate, vitamin D3, and magnesium tablets can be beneficial. This combination can support a balanced diet while enjoying the benefits of a sweetener that doesn’t compromise on health goals.