Allulose Sweetener
A formulator's ally for sugar reduction success.
For nearly a decade, the number of American consumers expressing their intent to limit sugar consumption has remained steady at around 75%.1 To meet that demand and delight tastebuds, Cargill food scientists continue to expand the sugar reduction solutions available to formulators.
Allulose, a rare sugar, is the latest addition to Cargill's sweetener portfolio. With a taste and texture similar to sugar, allulose is a proven solution that’s gaining momentum for sugar reduction.
Sweet opportunities for allulose
↑ 37% CAGR: Global launches for products containing allulose in the past five years2
↑ 61%+: annual sales of products containing allulose in the past year3
Balanced sweetness with less sugar
Allulose is sweet on its own – but Cargill scientists have also discovered that allulose offers sweet synergies with ingredients like erythritol and stevia for deeper, more delectable sugar reduction.
- 70% as sweet as sugar, with 90% fewer calories
- Faster sweetness onset for a more balanced flavor profile
Bonus functional benefits
Adding allulose to a formula can enhance the overall sensory experience in finished products.
- Contributes functionality, including bulking, browning, freezing-point depression
- Enhances sensory experience: improves taste, texture and visual appeal
- Offers flavor-modifying properties when paired with erythritol; masks off-notes