Sweetness andfunctionality.

For every application

Cutting sucrose.
Keeping what it does.

Allulose fits wherever sweetness, body and texture matter: confectionery, bakery and fine bakery, beverages, dairy and frozen desserts, savoury products, jams and fruit preparations. Allulose delivers pure sweetness at low calories, a familiar, sucrose-like taste plus bulk and most of the technical functions of sucrose, while keeping the label short and clean.

Reducing or replacing sucrose usually comes with a compromise: on sweetness profile, taste, texture, or a clean label. Allulose works in almost every sweetened category – not only as a sucrose replacement, but also as an upgrade for products already built around high-intensity sweeteners and blends.

Allulose – functionalities and performance

Adds bulk, body and mouthfeel
Binds water, keeping products moist
Browns and caramelises under heat
Controls crystallisation in creams and fillings
Lowers the freezing point in frozen products

The missing ingredient for high-intensity sweetener blends

Allulose also improves recipes that already use high-intensity sweeteners or blends. These sweeten well but add no body, no mouthfeel. Allulose brings that back. And because it's a food ingredient, not a food additive, it keeps the formulation closer to a clean label.

A sweetness consumers are familiar with

Allulose has a sucrose-like sweetness profile, and delivers around 70% of its sweetness. Also the sweetness development over time is very similar: it has a quick sweetness onset which then fades the way we know from sucrose, with a clean finish and no off-notes or aftertaste to mask. With its multi-functionality it works across many categories.