Why Allulose Could be the Next Big Game Player in Sweeteners?
Allulose is a low-calorie sweetener that has been gaining popularity in the recent years due to its potential health benefits. It is a rare natural sugar found in small quantities in fruits like figs, raisins, and kiwi. It can also be produced commercially through the enzymatic conversion of fructose from corn or wheat starch. Allulose has a similar taste and texture to regular sugar but with only a fraction of the calories.
Nowadays consumers are highly becoming aware of what they eat and drink. The outbreak of the Covid-19 pandemic has made people more health conscious. Today, people read the ingredients, calories, nutrition fact panel, and total sugar vividly before buying a food product. Sweet is a food delicacy that is tough to abandon completely even if it is not good to consume. Therefore, people are looking for low-calorie sweeteners that can satisfy their taste buds and not cause much impact on their health. Allulose, a rare natural sugar, can be the right match for the above need of individuals.
Currently, the global allulose market is predicted to experience significant growth due to the increasing consumer awareness about the health benefits of low-calorie sweeteners. Moreover, the rising prevalence of obesity and diabetes, and growing consumer preference for healthy and functional foods is further expected to bolster the growth of the market in the approaching years. Also, according to a report published by Research Dive, the growing demand for allulose from the pharmaceutical industry because of its detoxifying and anti-oxidation properties is expected to create wide growth opportunities for the global allulose market in the coming period. The market is anticipated to generate a revenue of $308,182.9 thousand and rise at a CAGR of 11.7% during the estimated timeframe from 2022 to 2032. The market’s major players include Bonumose LLC, Tate & Lyle PLC, Ingredion Incorporated, Samyang Corporation, and many more.
There are many ingredient companies that offer sweetener options to numerous food and beverage developers to eliminate added sugar while preparing food items. In this blog, we will discuss how allulose can effectively become a better alternative to artificial sweeteners.
Allulose: Keto and Ice Cream Friendly
At present, consumers are observing allulose in more food and beverage items as it gives a similar taste and texture of sugar, however, with only 10% of calories as compared to it. Allulose is the best gift for people suffering from diabetes as it has insignificant impacts on blood glucose levels. Additionally, allulose is keto-friendly and low-carb that can help individuals maintain their weight even after consuming sweets.
In 2021, Tate & Lyle, the global supplier of food and beverage ingredients to industrial markets, filed a citizen petition with the US Food and Drug Administration to add allulose to the content of the Nutrition Fact panel and remove added and total sugars from it. Furthermore, as allulose has a solid texture like sugar, it can help in baking, and browning, along with providing bulking properties for ice cream.
Delivering Sugar Reduction Solution
Recently, DouxMatok, a leading Israeli food-tech company, has started working on the development of structured nutrition and food delivery technologies for food products with reduced sugar content. The company allows food developers to lower the sugar content by 30 to 50% by removing high-intensity sweeteners such as sucralose and stevia.
In January 2022, DouxMatok announced its strategic partnership with Blommer Chocolate Company, the renowned cocoa processor and ingredient chocolate supplier in North America. With this collaboration, the companies headed towards producing and selling reduced-sugar chocolate products by using allulose.
Bringing Advancement in Stevia
In 2020, Cargill Inc., a leading producer of refined oils, food ingredients, grain and oilseeds, cotton, animal nutrition, and industrial specialties, brought new sweeteners by combining EverSweet stevia sweetener with its ClearFlo (allulose-based natural flavor). This combination allows high-intensity sweeteners such as stevia to dissolve in water and reduce the sugar-like experience.
Why Allulose could be the Breakthrough Ingredient in Sweeteners?
Allulose gained popularity since 2021 when FDA launched its guidance on removing “Total Sugars” and “Added Sugars” from the nutritional facts label. According to Mintel’s Global New Products Database, around 129 new food products have been launched using allulose across multiple categories, such as sauces, tabletop sugars, dairy products, confectionery, and many others during the timeframe 2016-2021. Moreover, its functional properties that can address the formulator challenges, such as browning, freezing depression, and bulking properties make allulose a phenomenal ingredient to use in a wide variety of sweet-based products.
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