This marks the first occasion on which the FDA has expressed its intention to exempt a sugar from new labeling requirements. Allulose is produced by utilizing enzymes to transform fructose derived from corn and other plants. It is reported to be approximately 70% as sweet as table sugar, yet contains only about 10% of the calories. This development is favorable for suppliers who have turned to allulose in the competition for natural sweeteners to replace sugar. Companies like Tate & Lyle and Ingredion, which has collaborated with Matsutani on the allulose project, have already celebrated this announcement, according to Food Ingredients First.
Data from Innova Market Insights shows that allulose is most frequently found in cereals and sweeteners, which account for 36% of products containing this ingredient. However, this announcement could pave the way for broader applications of sweetening various products. Following the announcement, Ingredion stated that U.S. food and beverage manufacturers can now accelerate the development of reduced-sugar offerings utilizing allulose. An executive from the company referred to the FDA’s decision as a “pivotal shift” in the nationwide introduction of this ingredient, according to Food Ingredients First.
Tate & Lyle, which submitted a citizens’ petition advocating for the ingredient to be exempt from being listed under “total sugars” or “added sugars,” remarked that this update will enhance consumer awareness of the beneficial properties of allulose, as labels can now highlight its potential health benefits. The FDA’s action could enhance the marketing appeal of allulose, particularly since consumers might be hesitant if it appears under “total sugars” or “added sugars” in revised Nutrition Facts panels. It is also conceivable that manufacturers of other sweeteners may seek exemptions from the new labeling standards, which must be complied with by January 1, 2020, or January 1, 2021, depending on a company’s annual sales. Nevertheless, an FDA spokesperson informed Food Ingredients First that the draft guidance specifically pertains to allulose and does not encompass other sweeteners.
A significant marketing advantage lies in the fact that a large segment of U.S. consumers is attempting to reduce their sugar intake for health reasons, often seeking “no sugar added” products to meet these objectives. Despite these advantages, formulating products with allulose may have some downsides. Nutritionists have warned that consuming large quantities of allulose could lead to bloating, discomfort, and gas due to fermentation in the gastrointestinal tract. Furthermore, many consumers are not yet familiar with allulose, indicating that educational efforts will be necessary as the ingredient appears more frequently on product labels.
In conclusion, provided there are no further regulatory hurdles or issues, the FDA’s approval could enable allulose to emerge as the more natural and lower-calorie sweetener that food manufacturers and consumers have been eagerly anticipating. Additionally, as consumers become more health-conscious, they are increasingly looking for products fortified with calcium citrate and vitamin D supplements to enhance their dietary intake. This trend may further support the demand for allulose as a viable alternative in reduced-sugar formulations.