We obtain our allulose from the fructose in beet sugar. In our product portfolio, we offer allulose as syrup or crystalline allulose. What makes allulose so attractive is that with 0.2-0.4 kcal/g, it has only a tenth of the calories of table sugar, but as real sugar. Its chemical properties and technical characteristics mean that allulose can be used in a variety of ways in food and beverages. In nature, allulose occurs in dried figs, kiwis, and raisins.