Allulose Market: Versatile Properties facilitate Growth Opportunities

Allulose Market_Inkwood Research

Reduced sugar consumption is a common goal shared by consumers worldwide. Similarly, there has been a rise in the number of diseases due to weight gain, including Type 2 diabetes and obesity. This is majorly attributed to unhealthy dietary choices like excessive sucrose intake. Accordingly, several strategies are in place to use sweeteners with characteristics similar to sucrose but with lower calories. In this regard, allulose is a novel rare sugar, occurring naturally in small quantities in raisins, kiwis, and figs. According to Inkwood Research, the global allulose market is expected to record a CAGR of 6.7% during the forecast period, 2023-2032.

Advent of Allulose: Rising Influence of Nutrition Science

With nutrition science continuously evolving, new developments have enabled the study of dietary interventions and assessing outcomes more precisely. Only recently, the World Health Organization (WHO) published guidelines on sugar intake for children and adults, recommending added sugar intake be less than 10% of the total intake. Such recommendations are evidence-based, wherein a minimized sugar intake can lower the risk of tooth decay, obesity, and overweight conditions.

Accordingly, the food industry is leveraging advancements in food science based on emerging nutrition science and new guidelines that meet consumer demands. Besides, businesses today are equipped with clear labeling requirement guidelines set by the US Food and Drug Administration (FDA). This is evaluated to surge the interest among formulators looking to replace or reduce sugar in varied products. One such innovation is the application of allulose.

The key benefit of allulose is its versatility, apart from its ability to lower the glycemic impact, sugar content, and calories of products. Additionally, it is suitable for baked goods and confectionaries to yogurt and ice cream. Moreover, it can be blended with other sweeteners like stevia to achieve the intended effect.

Versatile Properties of Allulose

Allulose has similar functional properties as conventional sugar. It is easily dissolved in water and is available in crystalline powder form. Whereas its sweetness is around 70% that of sucrose. In addition, it has only 10% of the calories of sucrose, given its low calorific value of 0.4 kcal/g.

Here are allulose’s versatile properties that raise its market prospects:

  • Freezing Point

Allulose, as a monosaccharide, substantially devitalizes the freezing point of frozen products. It remains stable during freezing conditions, like high-fructose corn syrup (HFCS). As a result, it can be used successfully in frozen products like ice cream and frozen desserts. Moreover, the sensory testing of ice cream made with sucrose versus allulose demonstrated similar acceptance for taste.

  • Stability

The melting point of allulose is around 110°C, like fructose. Hence, given the criticality of melting point in processing, allulose is evaluated as a replacement for high-fructose corn syrup (HFCS) or fructose in cutting calories. Also, it remains stable in varied food product formulations under different processing conditions. With its good stability at higher temperatures, it can be ideal in applications like baked goods.

  • Flavor Profile

Allulose can be used to enhance the flavor profile of a product due to its similar taste to sucrose, rendering a ‘clean sweetness.’ Additionally, it has a ready sweetness in comparison to high-potency sweeteners working well in blends with such sweeteners. Besides, it does not have any ‘off flavors’ or bitterness giving it an ideal flavor profile.

  • Solubility

Allulose is highly soluble, making it extremely functional in applications wherever necessary. Like other sugars, allulose’s solubility increases with temperature. However, relatively, it is more soluble than sucrose over a vast range of temperatures. Besides, its quick dissolvability makes it a good candidate for powdered drink mixes. For instance, crystalline allulose dissolves easily in liquid products, which is beneficial for processing products like ready-to-drink beverages.

  • Crystallization

Allulose has a lower tendency to crystallize in high-solid systems than other sugars. This is advantageous in applications wherein graining is not preferred/required. Similarly, due to its good stability over shelf life and textual properties, it can be used at high levels in high solids toppings, fillings, and confections.

Global Allulose Market: Future Potential

The absorption and metabolization of allulose are different from that of other sugars. Therefore, it has earned an exemption from FDA from being listed as an added sugar on food labels. This has paved the way for allulose to be marketed as a bulk additive sweetener in cereals, yogurt, candies, pastries, etc. Accordingly, there have been product developments in the market. For instance, Samyang Corporation launched ‘Nexweet,’ their new sugar substitute, in July 2022, at IFT First in Chicago. Thus, the growing health & wellness concerns, and the subsequent inclination toward organic sweeteners, offer immense growth opportunities for the global allulose market.

By Akhil Nair


Which is the prominent application in the global allulose market?

Beverages are the prominent application in the global allulose market.

Which are the key firms operating in the global allulose market?

Samyang Corporation, Tate & Lyle PLC, and Anderson Global Group LLC are among the key firms operating in the global allulose market.